Glamorgan Sausages
Vegetarian 'sausages' from South Wales, older than most sausages proper. Caerphilly cheese, leek and breadcrumbs bound with egg, rolled, breadcrumbed and pan-fried.
Ingredients
200 g Caerphilly cheese, crumbled
150 g fresh breadcrumbs
1 large leek, very finely chopped
1 tsp fresh thyme leaves
1 tsp English mustard
2 eggs, beaten (1 for mix, 1 for coating)
100 g extra breadcrumbs, for coating
3 tbsp vegetable oil
Method
- 1
Sweat the leek in a splash of oil until soft, then cool.
- 2
Mix the cheese, breadcrumbs, cooked leek, thyme, mustard and one beaten egg to a firm mixture. Season lightly.
- 3
Divide into 8 and shape each into a small sausage.
- 4
Roll each in the second beaten egg, then the extra breadcrumbs.
- 5
Fry gently in the remaining oil for 8–10 minutes, turning, until deep golden all over. Serve with chutney.
Cook's notes
The mixture is easier to shape after chilling for 20 minutes.