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Print Glamorgan sausages

This old Welsh recipe uses traditional leeks and sharp and creamy caerphilly cheese for a vegetarian alternative to bangers. Serve with mash and gravy if you like. With a bowl of roasted carrots or parsnips with honey and mustard, these are particularly good for dinner, or eat them with baked beans for brunch.

Ingredients

  • 1 tbsp olive oil, plus extra for greasing
  • 15g butter
  • 2-3 leeks, finely shredded, washed to remove any grit, then drained (you need 350g shredded weight)
  • 1 tbsp fresh or 1 tsp dried thyme leaves
  • 150g breadcrumbs, plus an extra 100g for coating
  • 150g Caerphilly cheese, crumbled
  • 2 eggs, beaten

Method

  1. Heat the oil and butter in a heavy-based pan. Add the leeks and thyme and season.
  2. Fry on a low heat, occasionally stirring, for 8-10 minutes, until softened but not coloured.
  3. Remove from the heat. Stir in the breadcrumbs and cheese.
  4. Gradually add some of the egg, a dessertspoon at a time until the mixture just holds together.
  5. Use your hands to form the mixture into 8 even-sized sausage shapes.
  6. Roll each in the remainder of the beaten egg, then the extra breadcrumbs, until coated.
  7. Place on a non-stick baking tray, lightly greased with a little oil.
  8. Chill in the fridge for 30 minutes. Preheat oven to 200°C/Gas 6.
  9. Bake for 25-30 minutes, until crisp and golden.
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