Vegetarian Glamorgan sausages


Inspired By: BBC UK



INGREDIENTS

  • 50g butter

  • 150g leeks, trimmed, finely sliced (prepared weight)

  • 200g fresh white breadcrumbs

  • 4 tbsp chopped fresh parsley

  • 2 tbsp chopped fresh thyme

  • 250g Caerphilly cheese or Welsh cheddar, finely grated

  • 4 free-range eggs, separated

  • 2 tsp English mustard

  • 1 tsp flaked sea salt

  • 10 tbsp sunflower oil

  • freshly ground black pepper

For the red onion and chilli relish

  • 4 tbsp sunflower oil

  • 4 medium red onions, finely sliced

  • 2 red chilli, finely chopped

  • 4 garlic cloves, crushed

  • 100g light brown muscovado sugar

  • 10 tbsp white wine vinegar


DIRECTIONS

  • For the sausages: In a large non-stick frying pan melt the butter and fry the leek gently for 10minutes, or until very soft but not coloured.

  • In a large mixing bowl add 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese, then mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.

  • Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.

  • Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.

  • Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly.

  • Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.

  • Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.



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