Glamorgan Sausages

 

Glamorgan Sausages

These wonderful Leek and Cheese vegetarian sausages are a national treasure from Wales and go perfectly with a pint of Ale. They are classically made with Caerphilly cheese, basically quick method cheddar made at low cost for laborers. Today you can use any white cheddar and its way better. 

  1-    Large leek trimmed and cut lengthwise into quarters, rinse thoroughly to remove any dirt, thinly slice.

Melt In a medium skillet over medium heat:

  1-    Tablespoon of butter with 4 tablespoons of water.

Add the leeks and cook until the water has evaporated and then slowly sauté

for another few minutes.

Combine in a medium bowl:

8oz or about 1 ½ cups of shredded White cheddar cheese

¾ cup fresh bread crumbs (make from any bread you have, just tear it into small pieces)

2 large eggs, beaten

1 tsp dried thyme

1 tsp dry mustard

1/8^th tsp nutmeg

½ tsp salt

¼ tsp ground black pepper

Add the leeks and stir the mixture until well combined. Place in the refrigerator for one hour or more to chill.  Divide into 12 equal portions and shape into oblong sausages about one inch thick.

Whisk 2 large eggs in a bowl and have ready ½ cup dry bread crumbs in another bowl.

Dip the sausages in the egg and then in the bread crumbs, coat well and set on a plate.

At this point you can cover them and put them in the refrigerator to fry later or fry immediately.

Frying - you can pan fry or deep fry at 360f until golden brown.

Traditionally served with coarse whole grain mustard.