Winter comfort food at its finest! These Glamorgan sausages are made up of a mixture of sharp punchy cheese (Caerphilly or Welsh cheddar), pan fried leek and herbs, rolled in breadcrumbs, then fried over a gentle heat to produce a sausage that is fantastically crunchy and crispy on the outside and yields to a deliciously cheesy and oozy interior. These provide a credible vegetarian alternative for bangers and mash, and keep well in the fridge for a few days, so you can make up a batch in advance and have them ready to go for weeknight dinners.
This recipe is from the Hairy Bikers, here: https://www.bbc.co.uk/food/recipes/glamorgan_sausages_with_64911
- 25g butter
- 115g leeks, trimmed, finely sliced (prepared weight)
- 175g fresh white breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 150g Caerphilly cheese or Welsh cheddar, finely grated
- 2 free-range eggs, separated
- 1 tsp English mustard
- ½ tsp flaked sea salt
- 5 tbsp sunflower oil
- freshly ground black pepper
- Melt the butter in a large non-stick frying pan and fry the leek gently for 8-10 minutes, or until very soft but not coloured.
- Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
- Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray.
- Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Cover the tray with a layer of clingfilm, and chill the sausages in the fridge for 30 minutes.
- Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp.
These are lovely enjoyed with mashed potatoes, gravy and vegetable sides – including red cabbage à la flamande.