2 cups fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or shredded with a fork
2 tablespoons finely chopped scallions, including 1 inch of the green tops
1 tablespoon finely chopped fresh parsley
½ teaspoon dry English mustard
½ teaspoon salt
Freshly ground black pepper
2 egg yolks
2 tablespoons water
2 egg whites
4 tablespoons vegetable oil
How To Cook:
1. In a large bowl, mix together the grated cheese, 1 cup of the bread crumbs, the scallions, parsley, mustard, salt and a few grindings of pepper. Add the egg yolks and water, and stir until the mixture can be gathered into a compact ball.
2. If it crumbles, add more water, a few drops at a time, until the ingredients adhere. Divide the mixture into 10 equal portions and roll each one into a cylinder about 2½ inches long and ¾ inch in diameter.
3. One at a time, dip the rolls in the egg white and then in the remaining crumbs, lining them up side by side on a strip of wax paper as you proceed. In a heavy 10- to 12-inch skillet, heat the oil over high heat until it splutters.
4. Add the rolls and cook, turning them gently with tongs or a spatula and regulating the heat so that they brown quickly and evenly without burning. "Glamorgan sausages" may be served as a lunch or supper dish.
