Meat mains
Glamorgan sausages
This old Welsh recipe uses traditional leeks and sharp and creamy caerphilly cheese for a vegetarian alternative to bangers. Serve with mash and gravy. With a bowl of roasted carrots or parsnips with honey and mustard, these are particularly good for dinner, or eat them with baked beans for brunch.
Ingredients
- 1 tbsp olive oil, plus extra for greasing
- 15g butter
- 2-3 leeks, finely shredded, washed to remove any grit, then drained (you need 350g shredded weight)
- 1 tbsp fresh or 1 tsp dried thyme leaves
- 150g breadcrumbs, plus an extra 100g for coating
- 150g Caerphilly cheese, crumbled
- 2 eggs, beaten
Method
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Step 1
Heat the oil and butter in a heavy-based pan. Add the leeks and thyme and season.
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Step 2
Fry on a low heat, occasionally stirring, for 8-10 minutes, until softened but not coloured.
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Step 3
Remove from the heat. Stir in the breadcrumbs and cheese.
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Step 4
Gradually add some of the egg, a dessertspoon at a time until the mixture just holds together.
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Step 5
Use your hands to form the mixture into 8 even-sized sausage shapes.
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Step 6
Roll each in the remainder of the beaten egg, then the extra breadcrumbs, until coated.
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Step 7
Place on a non-stick baking tray, lightly greased with a little oil.
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Step 8
Chill in the fridge for 30 minutes. Preheat oven to 200°C/Gas 6.
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Step 9
Bake for 25-30 minutes, until crisp and golden.