Welsh Glamorgan Sausages With Onion Chutney Cheese Fritters Recipes

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WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)



Welsh Glamorgan Sausages With Onion Chutney (Cheese Fritters) image

Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep's cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.

Provided by Olha7397

Categories     Welsh

Time 22m

Yield 4 serving(s)

Number Of Ingredients 27

2 tablespoons butter
2 tablespoons olive oil
1/2 cup granulated sugar
5 red onions, peeled, finely chopped
1 garlic clove, finely chopped
1/4 cup finely chopped gingerroot
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch ground cloves
1/3 cup sherry wine vinegar
1/3 cup balsamic vinegar
2 tablespoons red pepper jelly
2/3 cup dry red wine
sea salt & freshly ground black pepper
8 ounces cheshire cheese (250 g) or 8 ounces sharp cheddar cheese (250 g)
3 green onions, white part only, roughly chopped
3 tablespoons finely chopped flat leaf parsley
1 tablespoon fresh thyme leave, finely chopped
1 1/2 teaspoons dry mustard
sea salt & freshly ground black pepper
1 cup fresh breadcrumb
3 large eggs, separated
milk, as needed
flour, as needed
1 1/2 cups fine dry breadcrumbs
vegetable oil (for frying)

Steps:

  • FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
  • FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
  • Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale.
  • Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragonâ€"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste.
  • New Celtic Cooking.

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

SELSIG MORGANNWG (GLAMORGAN SAUSAGES - WELSH)



Selsig Morgannwg (Glamorgan Sausages - Welsh) image

30 years ago or so, I had these in a pub in Wales and they were outstanding. Glad I finally found a recipe for them.

Provided by Millereg

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

5 ounces fresh white breadcrumbs
1 small onion, finely chopped
3 ounces grated cheese (, recommend a smoky or extra sharp cheese - if you are REALLY brave, try it with gorgonzola!)
salt or salt substitute
pepper
1 pinch dry mustard
1 whole egg
1 egg yolk
flour (to coat)

Steps:

  • Mix breadcrumbs and cheese, finely chopped onion and seasoning.
  • Beat together 1 egg and 1 egg yolk and use to bind mixture.
  • Make into 12 even sized sausage shapes and roll in flour.
  • Coat in beaten egg white and flour.
  • Fry in hot fat or oil.
  • Serve with red peppers and a fresh green salad.

Nutrition Facts : Calories 133.4, Fat 5.6, SaturatedFat 2.8, Cholesterol 64, Sodium 270.2, Carbohydrate 14.4, Fiber 0.8, Sugar 1.6, Protein 6.1

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