After my review of vegetarian sausages, I thought I’d continue this week’s theme by posting a recipe for Glamorgan sausages. This is a simple, traditional Welsh recipe, made using locally-produced Caerphilly cheese. The sausages are great served with good, old-fashioned mash or champ (mashed potato with spring onion.)
Preparation time: 20 mins
Cooking time: 10 mins
- 200g fresh white breadcrumbs
- 150g Caerphilly cheese, crumbled or grated
- Half a leek or 6 spring onions, very finely chopped
- 1 tbsp chopped parsley
- 1 tsp thyme
- Black pepper
- 2 eggs, lightly beaten
- 2 tsp English mustard or Dijon mustard
- 2-3 tbsp milk
- 45 g butter
- Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and salt and pepper. Blend well.
- Beat the eggs with the mustard.
- Set aside 2 tablespoons of the egg mixture and stir the remaining mixture into the breadcrumbs.
- If it seems too dry, add a small amount of milk to help bind it together.
- Divide the mixture into eight and shape each portion into a sausage, about 2.5cm thick.
- Put the reserved egg mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate.
- Dip the sausages into the egg mixture and coat in the breadcrumbs.
- Heat the butter in a frying pan and fry the sausages for about 5 minutes, until brown.
- Reduce the heat and fry for a further 3-4 minutes.
Mwynhewch eich bwyd!