Glamorgan sausages

Name: Glamorgan sausages
Total time: 30 min
Ingredients: 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; 1 egg, beaten; 50ml of milk; 50g of plain flour; 1 tsp paprika

by John Torode

Item 1 of 1

Main
easy
4
30 minutes

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.

First published in 2015

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

For the coating

1 egg, beaten
50ml of milk
50g of plain flour
1 tsp paprika

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Method

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

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

Beat the egg and milk together in a shallow dish. Spread out the flour in another dish and season with the paprika

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

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

First published in 2015

John Torode

John Torode is one of the UK's best loved chefs and is known to millions as the judge of BBC One's Masterchef, Celebrity Masterchef and Junior Masterchef.

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