Glamorgan Sausages Recipe with Leeks and Cheese
Vegetarian bangers get a bit of a bad wrap, oftentimes it is justified, but Glamorgan sausages stand out as being just as good as they can get. My version uses crumbly Lancashire cheese and butter softened leeks held together by bread, English mustard and egg before being fried until crispy.
Servings 2 Servings
Calories 1022kcal
Ingredients
- 1 Medium-Large Leek 200g or 7oz
- 25 g Butter 2 tablespoon
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Nutmeg
- 2 teaspoon English Mustard
- 200 g Soft White Breadcrumbs 3-3½ Unpacked Cups
- 200 g Lancashire Cheese 14oz or 2 Cups (Wensleydale an Caerphilly also work well)
- 4-5 Sprigs Fresh Thyme
- 20 g Fresh Parsley ½-⅔ Packed Cup
- 2 Eggs
- 2-3 tablespoon Flour
- Oil for Frying
Instructions
- Cut the leek in half and give it a wash to remove any dirt. Then cut each half into 5cm (2") lengths and finely shred each piece.
- Heat a 30cm or 12" frying pan over a low-medium heat, add the butter, when the butter has melted, toss in the leeks, give them a stir and cover with a lid. Sweat the leeks down for 15 minutes.
- Whilst the leeks are softening, cut the bread into chunks and blitz it into fine breadcrumbs in a food processor. Add half of the bread crumbs to a bowl, keeping the other half for later.
- Crumble the cheese into the bowl.
- Pick the leaves from the thyme stems and place them on a chopping board with the parsley, then finely chop them both. Add them to the bowl with the cheese and breadcrumbs.
- By now, the leeks should have nicely softened. Add the salt, pepper, nutmeg and English mustard to the pan, stir and cook for 3-4 minutes to drive off any excess moisture.
- Transfer the leeks to the bowl with the cheese and breadcrumbs and stir for 2-3 minutes, or until the leeks have cooled a little. Have a taste now and add more salt and pepper if required.
- Add an egg to the cheese mix, and use your hands to combine everything together.
- Form this mix into 6 evenly sized sausages (wet hands help with this process).Transfer the sausage to the fridge to firm up for 30 minutes.
- Add the flour to a plate and rooll the sausages in it.
- Crack the other egg into a bowl and whisk until it begins to become bubbly. Then roll the sasuages through the egg.
- Roll the "sausages" through the remaining breadcrumbs to form a light coating.
- Heat enough oil in the base of a 30cm or 12" frying pan to fill it 4-5mm deep and heat it to a temperature of 170°C or 340°F, then fry the sausages until golden all over. This will take around 7-8 minutes.
Video
Nutrition
Serving: 1 | Calories: 1022kcal | Carbohydrates: 68g | Protein: 40g | Fat: 66g | Saturated Fat: 30g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 312mg | Sodium: 1947mg | Fiber: 5g | Sugar: 9g
