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Glamorgan Sausages

Introduction & method

Okay, this isn't really a sausage - that would entail a meaty filling encased in a skin. This is a traditional dish of breadcrumbs, cheese and leeks formed into the shape of a sausage. It originates in Glamorgan, Wales, and is delicious.

 Glamorgan Sausages Recipe

Make the Filling


Finely shred the leek(s) and sauté in vegetable oil or butter for about 2 minutes, until soft but not brown. Allow to cool. Mix together the breadcrumbs, grated cheese, salt and pepper, mustard, leek and finely chopped parsley. Beat the eggs together and add to the breadcrumb mixture. Stir to form a firm dough. If the mixture is too dry, add some milk, but be careful not to make it too sloppy - it should be firm enough to hold together in a ball when you squish it. Divide the mixture into 10 balls and form them into sausage shapes. Cover with plastic film and place in the fridge to chill for at least 30 minutes.

Coat the Sausages


Beat one egg in a flattish, wide bowl. Season the breadcrumbs with salt and pepper, and spread out onto a dinner plate. Roll each sausage in the beaten egg and then in the breadcrumbs.

Cook the Sausages


Heat 1cm (about half an inch) of vegetable oil in a frying pan. Don't let it get too hot, but a small chunk of bread should sizzle when you put it in. Gently fry the sausages - you'll probably need to do this in batches so the pan isn't overcrowded. Turn the sausages frequently so that they cook evenly. When they are golden-brown all over, remove from the pan, drain on kitchen paper and serve with boiled or mashed potatoes, vegetables of your choice and cheese sauce.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Glamorgan Sausages on YouTube.

 
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Ingredients & Info


FILLING
 225 grams breadcrumbs
 175 grams leek
 125 grams Caerphilly cheese (or other sharp crumbly cheese like Lancashire or Cheshire)
 3 eggs
 1 tsp mustard
 3 tbsp flat leave parsley
  salt and white pepper to taste
 a splash or two milk
COATING
 100 grams breadcrumbs
 1 egg
  salt and white pepper to taste
PLUS

Oil for frying.


UNITS:
Metric
US Customary/Imperial

Makes 10 
Prep time: 10 minutes.
Chilling time: 30 minutes.
Cooking time: 10 minutes.
Total time: 50 minutes.