GLAMORGAN SAUSAGES

Vegetarian sausages that were also once called Poor Man Sausages that date from the 19th century, I think. Usually this recipe calls for Caerphilly cheese which you could replace with Cheddar if you like. However, I prefer the stringy texture and the milder taste of Mozzarella when I cook these. Since I was born in Glamorgan I figure I'm allowed!

PREPARATION TIME: 20 minutes

COOKING TIME: 10 minutes

INGREDIENTS

25g butter

1 leek, finely chopped

2 tbsp of chopped parsley

1 tbsp chopped thyme

2 cups Breadcrumbs

2 cups grated mozzarella cheese (or cheddar for a tangier taste)

2 egg yolks (keep the white)

5 tbsp light oil e.g. canola

1/3 tsp nutmeg, finely grated

1 tsp mustard

1/2 tsp salt 

Generous mill of black pepper

2 egg whites, whisked until just frothy

Breadcrumbs for coating

VARIATION: Add 2 minced garlic cloves to the leeks near the end of frying

METHOD

Add the butter to a frying pan and gently fry the leeks until they are soft then take the pan off the heat and allow to cool.

In a large bowl combine the cheese, breadcrumbs, parsley, and thyme and mix to even consistency.

Whisk the egg yolks, nutmeg, mustard, oil and salt and pepper. Add the leeks (and any butter in the pan) as well as the egg yolk mix to the breadcrumb mix and stir to combine.

Using your hands work the mixture into a firm long ball. With a knife, cut the ball into 8 equal parts and with your hands, roll each piece into a fat sausage shape about 6 to 8 cm long.

Put the whisked egg in one shallow dish and some breadcrumbs in another. Roll each sausage in egg then in breadcrumbs to completely coat. Place the sausages in the fridge for 30 mins if you have time.

In a frying pan add enough oil to shallow fry and heat over a medium flame. When the oil is hot, cook the sausages a few at a time turning frequently until the coating is golden brown and crispy.

Place on a plate covered with kitchen paper to remove any excess oil before serving.

VARIATION

Preheat the oven to 200C. Defrost 2 squares of puff pastry. Form the mixture into two firm rolls and place on the pastry. Brush one edge of the pastry with the egg while and make large sausage rolls. Place on a tray lined with baking paper, then brush the visible pastry with the egg white. Sprinkle with salt then cut a few diagonal slits into the pastry to allow steam to escape.

Bake for about 30 mins. Serve with gravy and vegetables.