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Glamorgan sausages

by John Torode
Glamorgan sausages

Glamorgan sausages

PT30M

Why not try?

My search for a great vegetarian sausage recipe took me far and wide, from Australia to Asia to Ireland, with Europe in between. I finally stumbled across these little beauties closer to home – in Wales. They’re simply made with some cheese, breadcrumbs and a couple of eggs and they are grand. To my mind, they taste a bit like the stuffing you get from a good chicken. They are moreish, so beware.

For a non-vegetarian version, you could add bits of crisp bacon, flaked smoked haddock or shredded ham and chopped-up peas to the sausage mixture and then coat and cook as below.

Recipe taken from John's book, My Kind of Food: Recipes I Love to Cook at Home (published by Headline, September 2015).

Ingredients

Metric

Imperial

1
In a large bowl, mix the cheese, breadcrumbs, shallot and herbs and season with salt and pepper. In a jug, beat together the egg, milk and mustard. Pour the egg mixture over the cheesy breadcrumbs and mash together until you get a dough
2
On a lightly floured worktop, roll out the mix into long sausages roughly 2cm thick and then cut the sausages into 8cm lengths – you should get about eight
3
Beat the egg and milk together in a shallow dish. Spread out the flour in another dish and season with the paprika
4
Roll the sausages in the egg mixture and then in the seasoned flour. Leave on a tray in the fridge for 10 minutes to set
5
Heat the oil in a heavy-based frying pan and gently fry the sausages over a medium heat for about 4–5 minutes, turning, until brown all over. Drain well on kitchen paper. Serve with apple sauce or apple chutney
 

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