• 4servings
  • 15minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 thin celery sticks, white part only, very finely chopped

  2. 175g (6oz) fresh wholemeal breadcrumbs

  3. 115g (4oz) Caerphilly cheese, finely grated

  4. 1 tablespoon chopped parsley

  5. Black pepper

  6. 1 large egg, beaten

  7. About 2 tablespoons milk

  8. Plain flour for shaping

  9. Olive oil for brushing

  10. For the watercress sauce:

  11. 70g (2 1/2 oz) watercress

  12. 175g (6oz) low-fat fromage frais

  13. Salt and black pepper

Instructions Jump to Ingredients ↑

  1. For the watercress sauce, bring a saucepan of water to the boil, add the watercress and return to the boil. Drain at once, pressing out excess moisture with the back of a spoon. Chop finely, then put in a bowl. Add the fromage frais and mix well. Add salt and pepper to taste and set aside.

  2. Put the celery, breadcrumbs, cheese and parsley in a bowl, add black pepper and stir to mix. Using a fork, quickly mix in the egg and just enough milk to bind the mixture.

  3. Divide the mixture into eight. Using floured hands, lightly roll each piece into a sausage shape about 10cm (4in) long.

  4. Heat the grill and lightly brush the sausages with oil. Grill the sausages for about 5 minutes until golden, turning them occasionally. Serve with the watercress sauce and a leafy salad.


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