Gouda-style cheese sausages

Goudse kaasworstjes

280 grams / 10 oz. coarse white bread crumbs
230 grams / 8 oz. finely grated aged Gouda cheese
3 eggs
3 tbsp milk
salt & white pepper
2 tbsp chopped parsley
2 shallots
½ tbsp flour
30 grams butter or margarine
2 tbsp olive oil

Lightly mix 250 grams / 9 oz. of the bread crumbs and grated cheese. In a second bowl, lightly beat eggs and milk, add salt and pepper, and pour half of the egg mix over the crumbs and cheese. Add parsley and finely chopped shallots (including lots of green). Knead to a cohesive mass, cover with plastic foil and put in the fridge for an hour.

Knead the mix again by hand, and form into small balls. Roll these out on a flour covered sheet or countertop until the sausages have the diameter of a quarter.

Drag the rolls through the sifted flour, then through the remaining egg and milk mix, then through the remaining bread crumbs. Press the crumbs firmly onto the cheese links.

Heat a heavy skillet and add the butter or margarine and the oil. Heat the greese fully and then turn down halfway. Fry the ‘sausages’ for about five minutes, turn them often, until golden brown on all sides. Drain on absorbent paper before serving with a tossed salad with your favorite ingredients, such as tomato, celery, onion, mandarin parts, roasted pine nuts and dressing. Serve with toasted coarse whole wheat bread.