Glamorgan Sausages – Selsig Morgannwg
A hearty vegetarian sausage
Serves 2 as a main course (or 4 as a starter): Preparation 50 minutes, cooking time 35 minutes
- 150g breadcrumbs (plus extra for coating – about 50g should do it)
- 125g of Caerphilly cheese
- 2 medium leeks
- 1tsp mustard powder
- ½tsp dried thyme (or two fresh sprigs)
- ½tsp dried sage (or around 10 fresh leaves, chopped)
- 2 eggs
- 2tbsp milk
- Plenty of seasoning
- Some rapeseed oil for frying
- Chopping board and sharp knife
- Mixing bowl
- Baking sheet
- Frying pan
- 2 small bowls (one for the egg and one for the breadcrumbs)
Trim and clean the leeks and the finely shred them. Put the leeks in the saucepan with the butter and a little bit of water and gently sauté for 10 minutes.
While the leeks are cooking, place the breadcrumbs, mustard, herbs and seasoning in a bowl. Crumble the cheese into the bowl. Try to break down any lumps which are larger than 1cm, you want smaller pieces so that it is spread evenly throughout the final mix.
When the leeks are cooked add them to the breadcrumb mix and combine everything well.
Beat the two eggs in a bowl. Add the milk and about half the beaten egg to the breadcrumb mixture. Stir well and then press with your hands if the mixture will bind. If it’s still a little dry, add some more egg a tiny bit at a time. Try to reserve enough egg to be able to breadcrumb the outside of the sausages, if it looks like you’ll run out bind the mixture with extra milk instead.
When the mixture will bind, divide it up and shape it into 4 large roughly cylindrical (sausage) shapes. Roll each sausage first in the remaining egg and then in the bowl of breadcrumbs so that they are nicely covered. Finally, put the sausages on a baking tray or plate and pop them in the fridge for 30 minutes to firm up.
After the 30 minutes are up, preheat the oven to 180C and heat some oil in the frying pan over a medium heat. When the pan is up to temperature, add the sausages and gently brown and crisp the outside for around 5 minutes. Then transfer the sausages back to the baking tray and bake in the oven for 30 minutes.
These are lovely served with a salad and a nice fruity chutney.