Glamorgan Sausages

16
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In


"A Welsh "vegetarian"sausage, served for breakfast. These are made with Caerphilly cheese, traditionally, but a sharp white cheddar is a good substitute."

Original recipe yields 16 servings
OK
  • FOR COATING

Nutritional

  • Serving Size: 1 (50.4 g)
  • Calories 161.9
  • Total Fat - 9.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 56.6 mg
  • Sodium - 386.1 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.5 g
  • Protein - 9.2 g
  • Calcium - 235.8 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Salute the leeks over medium-high heat with the butter until they start to soften.

Step 2

Mix in a large bowl, the breadcrumbs, cheese salt and pepper, mustard, parsley and sautéed leeks.

Step 3

Beat together the eggs, and add to the mixture.

Step 4

Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry.

Step 5

Divide the mixture into 16, and form each portion into a sausage shape.

Step 6

For the coating, beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated, chill for 30 minutes.

Step 7

Heat a heavy frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.

Step 8

Serve hot

Tips & Variations


No special items needed.

Related

Northwestgal

We really enjoyed this recipe. They're easy to make, and it was a nice accompaniment to your Anglesey Eggs (Welsh) recipe. I really liked the leeks in this recipe, they added a lot of flavor to the sausages. Thanks, Mikekey. We liked them a lot.

review by:
(16 Aug 2017)