Glamorgan Sausages

Incredibly popular vegetarian sausage made from a traditional Welsh recipe.

Difficulty:πŸ‘πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


225g/8oz fresh breadcrumbs
120g/4oz Caerphilly cheese, grated
1 small leek
1 tablespoon parsley or thyme, chopped
2 eggs
4 tablespoons milk
1 teaspoon coarse grain mustard
salt and black pepper

  1. Put three quarters of the breadcrumbs into a bowl and mix in the cheese
  2. Wash and finely chop the leek and add to the bowl with the chopped herbs.
  3. Separate one of the eggs. Keep the white in a shallow dish. Combine the yolk and the other egg with the milk and mustard. Season with salt and pepper.
  4. Add the egg mixture to the bowl, and use your hand to combine all the ingredients thoroughly. Divide into eight equal portions and mould into sausage shapes. If possible, chill for half an hour, as they will be much easier to handle.
  5. Dip the sausages in the egg white and then roll them in the breadcrumbs.
  6. Heat the oil and butter in a frying pan and when the butter is foaming, add the sausages and fry on all sides until golden brown.

Method

  1. Put three quarters of the breadcrumbs into a bowl and mix in the cheese
  2. Wash and finely chop the leek and add to the bowl with the chopped herbs.
  3. Separate one of the eggs. Keep the white in a shallow dish. Combine the yolk and the other egg with the milk and mustard. Season with salt and pepper.
  4. Add the egg mixture to the bowl, and use your hand to combine all the ingredients thoroughly. Divide into eight equal portions and mould into sausage shapes. If possible, chill for half an hour, as they will be much easier to handle.
  5. Dip the sausages in the egg white and then roll them in the breadcrumbs.
  6. Heat the oil and butter in a frying pan and when the butter is foaming, add the sausages and fry on all sides until golden brown.

Ingredients

225g/8oz fresh breadcrumbs
120g/4oz Caerphilly cheese, grated
1 small leek
1 tablespoon parsley or thyme, chopped
2 eggs
4 tablespoons milk
1 teaspoon coarse grain mustard
salt and black pepper


A food processor is really useful for this recipe. Use it to make the breadcrumbs, then add the leeks and process till finely chopped. Then add the grated cheese, herbs, eggs, milk, mustard
and seasoning and blend well.

Chill mixture if possible, and then continue from stage 5 as this will help your sausages retain their shape while they cook.

 

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