Entree: United Kingdom – Wales – Glamorgan Sausages (Traditional Welsh vegetarian cheese and leek sausages, breaded and fried or baked)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 22 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 8 oz (225 g) Welsh cheddar or Caerphilly cheese, coarsely grated
- 1 cup (100 g) fresh breadcrumbs, plus extra for coating
- 2 tbsp (30 ml) unsalted butter
- 1 large leek, white and light green parts only, finely sliced (approx. 6 oz / 170 g)
- 1 large egg, approx. 1.75 oz (50 g), lightly beaten
- 2 tbsp (30 ml) whole milk
- 1 tbsp (15 g) English mustard or Dijon mustard
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2.5 g) fine salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (65 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil or 2 tbsp (28 g) butter for frying; or additional oil for baking

Instructions

1. Melt the butter in a skillet over medium heat. Add the sliced leek and a pinch of salt, and cook gently until very soft and translucent, about 6–8 minutes. Remove from heat and let cool slightly.
2. In a large bowl combine the grated cheese, 1 cup (100 g) fresh breadcrumbs, cooled leeks, chopped parsley, mustard, nutmeg, salt, and pepper. Stir in the lightly beaten egg and milk to bind — mixture should hold together; if too wet, add a little extra breadcrumbs.
3. Form the mixture into 8 sausage shapes or patties, about 2–3 oz (55–85 g) each. Chill on a tray in the refrigerator for 15–20 minutes to firm up.
4. Set up a dredging station: place flour in one shallow dish, the remaining beaten egg in another (if needed add a splash of milk), and extra breadcrumbs in a third. Dredge each sausage first in flour, then in egg, then coat evenly in breadcrumbs.
5. To fry: heat 2 tbsp (30 ml) oil or butter in a skillet over medium heat and cook the sausages in batches until deep golden and heated through, about 3–4 minutes per side. Drain briefly on paper towel and serve.
6. To bake: place sausages on a baking sheet lined with parchment, brush lightly with oil, and bake in a preheated 400°F (200°C) oven for 18–22 minutes, turning once, until golden and crisp.
7. Serve hot with brown sauce, chutney, or mustard and boiled potatoes or a simple salad.