Glamorgan Sausage Recipes

WELSH GLAMORGAN VEGETARIAN SAUSAGES

Steps:

• This is easiest to make in a food processor, although you can mix by hand if you prefer.
• Mix the cheese, breadcrumbs and leek or spring onion in the processor.
• Whisk the yolks, herbs, mustard and seasoning together.
• Add to the breadcrumb and cheese mixture and whizz again in the food processor.
• The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
• Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
• You can make them ahead to this point and store in the fridge for up to a day.
• Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
• Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
• You may also like to fry a few rashers of bacon to serve on the side.

GLAMORGAN SAUSAGES

Steps:

• For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
• Put 100g/3½oz 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 lined with clingfilm.
• Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz 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. Chill the sausages in the fridge for 30 minutes.
• Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly.
• Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.
• 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. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.

GLAMORGAN SAUSAGES

Steps:

• Put all the sausage ingredients in a large bowl and mix together lightly with your fingertips, adding a little milk if it seems dry. Don't overwork or the sausages will be stodgy. Put the beaten egg for coating on one plate, and the dry breadcrumbs on another. Form the sausage mixture into about 20 little sausage-shaped rolls. Dip each first in the egg and then into the breadcrumbs, pressing firmly to coat. Heat enough oil to shallow-fry in a large frying pan over a medium-high heat. Fry the sausages, a few at a time, for 5-7 minutes, turning occasionally until crisp and golden, then drain on kitchen paper. Serve hot. These are good for brunch with crispy bacon and fried apples or an apple chutney. For a seductive supper, serve piping hot with chilled oysters on the half-shell.

GLAMORGAN SAUSAGES

Steps:

• Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
• Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
• Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
• While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
• Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
• Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.

GLAMORGAN SAUSAGES

Steps:

• Melt the butter in a small skillet over medium heat, then add the leek and scallion. Cook, stirring frequently, for 4 to 5 minutes, or until the vegetables are beginning to soften. Let cool to room temperature.
• In a large bowl, combine the leek and scallion mixture, about three-quarters of the bread crumbs, the cheese, the thyme, the parsley, and the mustard. Season generously with salt and pepper, then stir in the egg yolks and the milk and mix the ingredients together thoroughly.
• Cover the bowl with plastic wrap and refrigerate it for about 1 hour.
• Shape the mixture into 8 to 12 sausage shapes, about 2 inches (5 cm) thick and 4 inches (10 cm) long.
• Heat the clarified butter in a large skillet over medium heat. Sift the flour onto a plate and spread the remaining bread crumbs out on another plate. Roll each sausage in flour, dip it in the egg whites, then roll it in bread crumbs.
• Fry the sausages for 8 to 10 minutes, turning them occasionally, until they are golden-brown on all sides. The sausages may be served hot or at room temperature.

GLAMORGAN "SAUSAGE"

Steps:

• Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
• Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
• Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
• Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
• Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
• Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

GLAMORGAN SAUSAGES

Steps:

• 1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well. 2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy. 3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up. 4. To fry the sausage, heat the butter or oil in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes. 5. To grill, preheat the grill. Drizzle the sausages with a little melted butter or oil and grill the sausages under a pre-heated grill until well browned on all sides, turning frequently.