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Herby Emmental “Sausages” with Spicy Tomato Sauce

Serves 4-6
Prep: 30 mins plus 1 hour chilling
Cook: 20 mins

• 125 g (4 1/2 oz) Président Emmental, finely grated
• 100 g (3 1/2 oz) Président Goat’s Cheese log, rind removed and crumbled (available from deli counter)
• 285 g (10 oz) fresh white bread crumbs
• 2 spring onions, finely chopped
• 2 tsps English mustard powder
• 2 tbsps snipped fresh chives
• 1 tbsp fresh thyme leaves
• 2 eggs
• Plain flour for dusting
• Vegetable oil for deep or shallow frying
• Salt and ground black pepper

For the spicy tomato sauce

• 50 g (1 3/4 oz) Président unsalted butter
• 1/2 tsp ground coriander
• 1/2 tsp fennel seeds
• 3 spring onions, sliced
• 1 tsp ground cumin
• 2 cloves garlic, sliced
• 1/2 tsp chilli powder
• 300 g (10 1/2 oz) cherry tomatoes, halved

1. Combine the two cheeses, 200 g (7 oz) breadcrumbs, spring onions, mustard and herbs and season with salt and pepper. Add 1 whole egg and separate the remaining egg. Add the egg yolk to the cheese mixture and mix until a soft dough forms. Shape into 12 small sausage shapes and place on a tray and chill for 1 hour.
2. Meanwhile make the Tomato Sauce. In a frying pan, melt the butter and add the ground coriander, fennel seeds, spring onions, cumin and garlic and gently cook until the spices start releasing their fragrant bouquet.  Add the chilli powder and the tomatoes and cook for 5-6 minutes until saucy and tomatoes have softened. Keep warm.
3. Whisk the egg white until lightly frothy. Roll the sausages in a little flour, shaking off the excess. Then dip each one into egg white and then roll in the remaining breadcrumbs until well coated. Set aside.
4. Carefully heat the vegetable oil in a deep pan until a cube of bread browns in 1 min 30 secs. Deep-fry the sausages (in batches) for about 4-5 mins until golden and cooked through. Drain on kitchen paper and serve with the tomato sauce.