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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using. | 2. FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry. | 3. Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale. | 4. Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragon—sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste. | 5. New Celtic Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
red onion	5		peeled chopped	-	-	-	-
garlic clove	1		chopped	-	-	-	-
gingerroot	1/4	cup	chopped	-	-	-	-
thyme leaf	2	teaspoons	chopped	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
clove	1	pinch	ground	0.3596	0.086	0.0078	0.0171
sherry wine vinegar	1/3	cup		-	-	-	-
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
red pepper jelly	2	tablespoons		-	-	-	-
red wine	2/3	cup		-	-	-	-
sea salt black pepper			ground	-	-	-	-
cheshire cheese	8	8		877.716	10.841	53.0032	69.4008
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
flat leaf parsley	3	tablespoons	chopped	-	-	-	-
thyme leave	1	tablespoon	chopped	-	-	-	-
mustard	1 1/2	1/2		0.4725	0.0817	0.05	0.0073
sea salt black pepper			ground	-	-	-	-
breadcrumb	1	cup		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
milk				-	-	-	-
flour				-	-	-	-
fine breadcrumb	1 1/2	1/2		-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.