Glamorgan Sausages recipe
At a glance
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 10 minutes |
| Total time | 1 hour, 10 minutes |
| Meal type | Main Dish |
| Allergy list | Egg, Milk, Wheat |
| Misc | Serve Hot |
| Region | British |
| Description | These are delectable meat-free vegetarian sausages that make a tasty breakfast or brunch dish as well as a comforting light supper. They are delicious when served with salad and fruity chutney, as well as crusty bread. |
| From blog | Lavender and Lovage |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 5.3oz bread crumbs (fresh)
- 3.5oz mature caerphilly cheese (grated)
- 1 medium leek (washed and finely sliced)
- 2 tablespoons herbs (such as sage, parsley and thyme - freshly chopped)
- 1 teaspoon english mustard powder
- 2 eggs
- milk (to mix)
- bread crumb (or panko - for coating)
- butter (for frying)
- salt (season to taste)
- black pepper (season to taste)
Directions
Step 1
In a large mixing bowl stir together the breadcrumbs, cheese, leeks, herbs, mustard powder and seasoning. Separate 1 egg and lightly beat the yolk with the whole egg (reserving the white). Stir in the beaten eggs to the breadcrumb mixture. Add sufficient milk to make a mixture that is firm and can be shaped without being sticky.
Step 2
Using your hands divide the mixture into eight portions and shape into sausages of equal size. Cover them and chill for 45 minutes or until needed.
Step 3
Lightly whisk the reserved egg white. Coat each sausage in a little egg white and then coat in breadcrumbs or panko.
Step 4
Melt a little butter in a large frying pan and shallow fry the sausages over a low heat for about 10 to 15 minutes, turning them over and around regularly so they cook and brown evenly. When cooked, take them out of the frying pan and drain on some kitchen paper before serving them hot with fresh salad, bread and pickles and chutneys.
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