Glamorgan sausages
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This traditional Welsh veggie sausage is packed with Caerphilly cheese, they're great served with mash or eaten simply with mustard and salad.
Ingredients
- 50g/1¾oz unsalted butter
- 2 leeks, finely sliced
- vegetable oil, for deep frying
- 400g/14oz fresh breadcrumbs
- 2 fresh thyme sprigs, leaves picked
- 4 large free-range eggs, beaten
- 400g/14oz Caerphilly or strong mature cheese, grated
- 1 tbsp wholegrain mustard
- 50g/1¾oz plain flour
- 25g/1oz mixed salad leaves, to serve
- Dijon mustard, to serve
Method
Heat the butter in a large frying pan and fry the leeks for 3–5 minutes, or until soft. Remove from the pan and leave to cool.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place 200g/7oz of the breadcrumbs, the thyme, 2 eggs, cheese and wholegrain mustard in a large bowl and mix to combine. Add the cold leeks and mix again.
Mould the leek mixture into 12 sausage shapes.
Place the flour, remaining beaten egg and breadcrumbs in wide shallow bowls. Dip the sausages in the flour, then the egg and finally the breadcrumbs.
Deep-fry the sausages for 5–8 minutes. Carefully transfer to kitchen paper to drain.
Serve the sausages with the salad leaves and dollops of Dijon mustard on the side.
