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Glamorgan sausages
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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
SAVE RECIPE
Method
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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