Glamorgan Sausages
Glamorgan sausage is a traditional Welsh vegetarian sausage for which the main ingredients are cheese, leeks and breadcrumbs. This is a great use for leftover bread.
Serves [5]
Ingredients
2 medium eggs
1 leek (other greens such as kale and cabbage work well too)
5 sage leaves
Small bunch of parsley
Small bunch of thyme
1½ teaspoons mustard (Dijon, wholegrain and English work well)
200 grams cheese (cheddar, blue, soft, hard - they all work well), grated
½ loaf of stale bread
Salt and pepper
4 heaped tablespoons flour
Method
Take two eggs, separate the yolks and whites. Add the yolks to a mixing bowl, and the whites to a deep baking dish for dredging later.
Cut the leek lengthways three times then very finely slice. Add to the bowl. Chop your herbs very finely and add to the bowl with mustard, the grated cheese and loads of salt and pepper.
Blitz the white bread in a food processor until you’ve got fine breadcrumbs. Add a third to the mixing bowl, and keep the rest in a baking dish until the dredging begins (keep them uncovered so that the air gets to them and they go a little dry).
Give everything a good mix with your hands so that there are no big lumps. Divide the mixture into 10 sausage shapes, cover and keep in the fridge for at least 30 minutes so they firm up.
Dredge your sausages one at a time. Whisk up the egg whites a little in your dish. Arrange the flour, egg white and remaining breadcrumbs into separate dishes side by side. First roll the sausage in flour using one hand, then in the egg white and finish in the breadcrumbs, making sure that they are completely covered. Repeat.
Heat a tablespoon of oil in a frying pan on a medium heat and cook the sausages on each side for a couple of minutes until golden brown and delicious.
Recipe provided by Beth from Beth Does Food Catering.
