Glamorgan sausages
Chef, writer and MasterChef presenter John Torode shares his perfect glamorgan sausage recipe, one he looked for high and low before finding this moreish vegetarian sausage.
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
- 175g of Caerphilly cheese, (or Cheshire cheese) grated
- 225g of breadcrumbs, fresh
- 1 banana shallot, grated
- 1 tbsp of chopped flat-leaf parsley
- 1 tbsp of chopped chives
- 1 egg, beaten
- 20ml of milk
- 1 tsp English mustard
- plain flour, for dusting
- 300ml of vegetable oil, for frying
- salt
- black pepper
- apple chutney, or sauce, to serve
Method
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