Glamorgan Sausages Recipes

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WELSH GLAMORGAN VEGETARIAN SAUSAGES



Welsh Glamorgan Vegetarian Sausages image

This is a classic Welsh recipe, often affectionately called a "Poor Man's Sausage" because of the lack of meat. If you cannot buy Caerphilly or Lancashire cheese you could substitute a strong Cheddar cheese. This would make a good meal for vegetarians. The recipe is slightly adapted from Jane Grigson's book English Food.

Provided by Sackville

Categories     Cheese

Time 20m

Yield 12 sausages, 4 serving(s)

Number Of Ingredients 12

150 g grated caerphilly cheese or 150 g lancashire cheese
125 g fresh white breadcrumbs
2 tablespoons finely chopped leeks or 2 tablespoons spring onions
3 egg yolks
1 tablespoon parsley, chopped
1/2 teaspoon thyme (optional)
1 teaspoon prepared English mustard (you could sub powdered mustard)
salt, to taste
pepper, to taste
1 egg white
1 cup breadcrumbs
oil or lard

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.

Nutrition Facts : Calories 236.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 141.6, Sodium 430.8, Carbohydrate 36.5, Fiber 2.2, Sugar 3.3, Protein 9

GLAMORGAN "SAUSAGE"



Glamorgan

Vegetarian "sausage"? Blasphemy or brilliant? Hold your judgment until you try this tasty Welsh treat, made with leeks, thyme, and cheese. And, of course, I added garlic. Serve with mustard for dipping.

Provided by Brian Genest

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Time 1h45m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
2 medium leeks, light green parts only, minced
4 sprigs fresh thyme, leaves only
2 cloves garlic, minced
⅓ cup dry bread crumbs, divided
⅓ cup all-purpose flour, divided
¼ cup shredded sharp Cheddar cheese
¼ cup shredded Havarti cheese
⅓ cup milk
2 large eggs, divided
½ teaspoon mustard powder
1 teaspoon milk
¼ cup vegetable oil for frying

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.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 19.7 g, Cholesterol 75.1 mg, Fat 9.7 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.7 g, Sodium 157.2 mg, Sugar 2.4 g

GLAMORGAN SAUSAGES



Glamorgan sausages image

These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 17

25g/1oz butter
115g/4oz leeks, trimmed, finely sliced (prepared weight)
175g/6oz fresh white breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150g/5oz Caerphilly cheese or Welsh cheddar, finely grated
2 free-range eggs, separated
1 tsp English mustard
½ tsp flaked sea salt
5 tbsp sunflower oil
freshly ground black pepper
2 tbsp sunflower oil
2 medium red onions, finely sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
75g/2½oz light brown muscovado sugar
5 tbsp white wine vinegar

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



Glamorgan Sausages image

The original recipe for these crisp-coated croquettes with a soft cheesy heart called for Glamorgan, a firm-crumbed sheep's cheese. Sadly, this is no longer made; replace with Caerphilly or a mature Cheshire.

Time 40m

Yield 4 - 6

Number Of Ingredients 1

175g grated Caerphilly or Cheshire 225g fresh breadcrumbs 1 small onion, grated 1 tbsp finely chopped parsley 1 tbsp finely chopped chives 1 tsp English mustard 1 large egg, lightly beaten Sea salt Freshly ground black pepper A little milk To coat 2 eggs, beaten 100g fine, dry breadcrumbs Vegetable oil for frying

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



Glamorgan Sausages image

Glamorgan sausages are a traditional Welsh vegetarian sausage made primarily with bread crumbs, leeks and cheese. The only thing that is sausage-like is the shape. The mixture is bound together with egg, coated in bread crumbs and fried to a golden perfection. Leftovers, if any are just as good reheated!

Provided by Chula King

Categories     Main Course

Number Of Ingredients 15

2 1/2 cups thinly sliced leeks, white and light green part (2 to 3 medium leeks) (See Tip 1)
3 Tablespoons unsalted butter
1/2 teaspoon dried thyme
1 cup dried bread crumbs
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 Tablespoon milk
1 large egg
1 1/2 cups (6 ounces) shredded extra sharp Cheddar cheese (See Tip 2)
1 cup vegetable oil for frying
1 large egg
1/4 cup milk
1/2 cup all-purpose flour
3/4 cup dried bread crumbs

Steps:

  • Melt butter in a large skillet over medium heat. Add leeks and thyme; sauté for 5 to 7 minutes, or until tender. Remove from heat and allow to cool.
  • Add cooked leeks, bread crumbs, salt, pepper, mustard, milk and egg to food processor fitted with steel blade. Process for 20 seconds or until mixture comes together. Add cheese; pulse 5 or 6 times until blended.
  • Form mixture into 10 sausage shaped logs, about 1.87 ounces each.
  • Whisk together egg and milk in a shallow bowl. Add flour to a shallow dish; add bread crumbs to another shallow dish.
  • Coat sausage in flour; dip in egg mixture and coat in bread crumbs. Repeat with remaining sausages. Refrigerate until ready to cook.
  • Heat oil in a skillet over medium heat to 350°F. Fry sausages in batches until golden brown on all sides, about 3 to 4 minutes per side. Drain on paper towels.
  • Yield: 10 Glamorgan sausages. (See tip

Nutrition Facts : Calories 250 kcal, Carbohydrate 22 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 390 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GLAMORGAN SAUSAGES



Glamorgan Sausages image

The earliest reference anyone has been able to find to these Welsh vegetable croquettes is apparently a line by the nineteenth-century English author, translator, and traveler George Borrow in his book Wild Wales: Its People, Language and Scenery, vintage 1862. After spending the night at a raucous inn at "Gutter Vawr" (the Welsh mining town formerly called Y Gwter Fawr and since renamed Brynamman), he descends from his room for a morning meal. "The breakfast was delicious," he reports, "consisting of excellent tea, buttered toast, and Glamorgan sausages, which I really think are not a whit inferior to those of Epping." Interestingly, he doesn't mention that they contain no meat (Epping sausages are pork sausages flavored with assorted herbs, often cooked without casings). Glamorgan, in far southern Wales, is one of the thirteen original Welsh counties, and was once a small kingdom of its own. These sausages-which were originally a farm family's meat substitute-are said to have been named not for the county but for the cheese made from the milk of Glamorgan cattle, an old Welsh breed now almost extinct.Recipe courtesy of cookbook The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews. Click here to purchase your own copy.

Provided by Colman Andrews

Yield 4

Number Of Ingredients 13

4 tablespoon butter
1 medium leek, white part only, very thoroughly washed and very finely chopped
1 scallion, trimmed and very finely chopped
2 cup coarse bread crumbs
8 ounce caerphilly or welsh cheddar, grated
leaves from 2 to 3 sprigs fresh thyme
2 tablespoon finely chopped parsley
1 teaspoon dry mustard
salt and freshly ground black pepper
2 large eggs, separated
1 tablespoon whole milk
1/4 cup clarified butter
1/2 cup all-purpose flour

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 SAUSAGES - WALES



Glamorgan Sausages - Wales image

From The Dairy Book of British Food. "These were the poor man's meatless substitute for the real thing, and are today an interesting dish for vegetarians". Caerphilly cheese is a white, crumbly/flaky cheese that is a bit tart. Use a medium to tart cheddar if you can't get Caerphilly cheese. You could substitute a non-British cheese that is a bit tart or salty, from cows! Caerphilly is an old, old castle town in the county of Glamorgan.

Provided by Mme M

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces fresh breadcrumbs
4 ounces caerphilly cheese, grated
1 small leek, finely chopped
1 tablespoon chopped fresh parsley
1 pinch mustard powder
salt and pepper
2 eggs, separated
4 tablespoons milk, to mix
plain flour, for coating
1 tablespoon vegetable oil
1/2 ounce butter

Steps:

  • In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
  • Divide the mixture into 8 and shape into sausages.
  • Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
  • Heat the oil and butter in a frying pan and fry the sausages for 5 - 10 minutes until golden brown.
  • Makes 8. Serve hot or cold.

Nutrition Facts : Calories 301.3, Fat 12.2, SaturatedFat 4, Cholesterol 115.5, Sodium 397.9, Carbohydrate 37.1, Fiber 2.7, Sugar 4, Protein 10.4

GLAMORGAN SAUSAGES



Glamorgan sausages image

Make your own Glamorgan sausages, a traditional Welsh vegetarian sausage featuring cheese, leeks and breadcrumbs. Make a batch of 12 and freeze any you don't eat

Provided by Anna Glover

Categories     Dinner

Time 50m

Number Of Ingredients 9

50g butter
2 large leeks, sliced
400g fresh soft white fine breadcrumbs
2 tsp thyme leaves
4 large eggs, separated
400g Caerphilly or strong mature cheddar, finely grated
1 heaped tbsp wholegrain or Dijon mustard or 2 tsp English mustard
50g plain flour, for dusting
100ml vegetable oil for frying, plus a little extra if required

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.

Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium

GLAMORGAN SAUSAGES



GLAMORGAN SAUSAGES image

Categories     Cheese     Fry     Vegetarian     Kid-Friendly

Yield 4 people

Number Of Ingredients 10

200g fresh white breadcrumbs
150g Caerphilly cheese or Cheddar cheese, crumbled or grated
half a leek or 6 spring onions, very finely chopped
1 tbsp chopped parsley
half tsp thyme, leaves only
black pepper
2 eggs, lightly beaten
1 1/2 tsp English mustard or Dijon mustard
3 tbsp milk
45 g butter

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.

GLAMORGAN SAUSAGES RECIPE



Glamorgan Sausages Recipe image

Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted.

Provided by Sydney Oland

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Mains     Sausage

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 leek, finely chopped
2 sprigs thyme, leaves removed
1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)
1 1/2 cups breadcrumbs, divided
2 eggs, divided
2 tablespoons milk
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
Vegetable oil, for frying

Steps:

  • Melt butter in a large skillet over medium high heat. Add leek and thyme leaves and cook, stirring, until onions are soft and just beginning to brown, about 5 minutes. Remove from heat and set aside.
  • In a large bowl combine cheese, 1 cup breadcrumbs, 1 egg, milk, mustard, and reserved leek mixture. Season with salt and pepper. Mix with hands until all the ingredients are moist and you can easily form a sausage shape with the mixture. Divide mixture into 8 pieces and form each piece into the shape of a sausage.
  • Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.
  • In a high sided skillet or saucepan, heat 1-inch of oil over medium-high heat until shimmering. Cook sausages until browned on all sides, about 3 minutes total. Transfer to a paper towel-lined place and season with salt. Serve immediately.

Nutrition Facts : Calories 611 kcal, Carbohydrate 41 g, Cholesterol 146 mg, Fiber 3 g, Protein 21 g, SaturatedFat 13 g, Sodium 920 mg, Sugar 5 g, Fat 41 g, ServingSize Serves 4, UnsaturatedFat 0 g

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From visitwales.com


GARETH'S COOKING: GLAMORGAN SAUSAGES (V)
2018-01-07 Glamorgan Sausages (V) These are very tasty. Vegetarians Approved and Meat Eater Approved. This is a recipe originating from Wales (Glamorgan in particular). These would be ideal with a nut roast (plugging). Makes 6 - 8 Sausages. 1 Medium Leek, sliced. 160g Breadcrumbs (80g to coat, 80g for the sausage) 1 tsp Thyme. 1 tsp Parsley. ½ tsp Mustard Powder. 2 Eggs (1 for Sausage, 1 for …
From garethscooking.blogspot.com


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