Glamorgan Sausages
Recipe: #26325
June 29, 2017
"A Welsh "vegetarian"sausage, served for breakfast. These are made with Caerphilly cheese, traditionally, but a sharp white cheddar is a good substitute."
Ingredients
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- FOR COATING
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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 by Step Method
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
No special items needed.