GLAMORGAN "SAUSAGE"
Vegetarian "sausage"? Blasphemy or brilliant? Hold your judgment until you try this tasty Welsh treat, made with leeks, thyme, and cheese. And, of course, I added garlic. Serve with mustard for dipping.
Provided by Brian Genest
Categories World Cuisine Recipes European UK and Ireland Welsh
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
- Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
- Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
- Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
- Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
- Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 19.7 g, Cholesterol 75.1 mg, Fat 9.7 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.7 g, Sodium 157.2 mg, Sugar 2.4 g
WELSH GLAMORGAN VEGETARIAN SAUSAGES
This is a classic Welsh recipe, often affectionately called a "Poor Man's Sausage" because of the lack of meat. If you cannot buy Caerphilly or Lancashire cheese you could substitute a strong Cheddar cheese. This would make a good meal for vegetarians. The recipe is slightly adapted from Jane Grigson's book English Food.
Provided by Sackville
Categories Cheese
Time 20m
Yield 12 sausages, 4 serving(s)
Number Of Ingredients 12
Steps:
- This is easiest to make in a food processor, although you can mix by hand if you prefer.
- Mix the cheese, breadcrumbs and leek or spring onion in the processor.
- Whisk the yolks, herbs, mustard and seasoning together.
- Add to the breadcrumb and cheese mixture and whizz again in the food processor.
- The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
- Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
- You can make them ahead to this point and store in the fridge for up to a day.
- Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
- Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
- You may also like to fry a few rashers of bacon to serve on the side.
Nutrition Facts : Calories 236.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 141.6, Sodium 430.8, Carbohydrate 36.5, Fiber 2.2, Sugar 3.3, Protein 9
GLAMORGAN SAUSAGES
These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
- Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and 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.
GLAMORGAN SAUSAGES
Glamorgan sausages are a traditional Welsh vegetarian sausage made primarily with bread crumbs, leeks and cheese. The only thing that is sausage-like is the shape. The mixture is bound together with egg, coated in bread crumbs and fried to a golden perfection. Leftovers, if any are just as good reheated!
Provided by Chula King
Categories Main Course
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Add leeks and thyme; sauté for 5 to 7 minutes, or until tender. Remove from heat and allow to cool.
- Add cooked leeks, bread crumbs, salt, pepper, mustard, milk and egg to food processor fitted with steel blade. Process for 20 seconds or until mixture comes together. Add cheese; pulse 5 or 6 times until blended.
- Form mixture into 10 sausage shaped logs, about 1.87 ounces each.
- Whisk together egg and milk in a shallow bowl. Add flour to a shallow dish; add bread crumbs to another shallow dish.
- Coat sausage in flour; dip in egg mixture and coat in bread crumbs. Repeat with remaining sausages. Refrigerate until ready to cook.
- Heat oil in a skillet over medium heat to 350°F. Fry sausages in batches until golden brown on all sides, about 3 to 4 minutes per side. Drain on paper towels.
- Yield: 10 Glamorgan sausages. (See tip
Nutrition Facts : Calories 250 kcal, Carbohydrate 22 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 390 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)
Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep's cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.
Provided by Olha7397
Categories Welsh
Time 22m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
- FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
- Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale.
- Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragonâ€"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste.
- New Celtic Cooking.
GLAMORGAN SAUSAGES
Make your own Glamorgan sausages, a traditional Welsh vegetarian sausage featuring cheese, leeks and breadcrumbs. Make a batch of 12 and freeze any you don't eat
Provided by Anna Glover
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
- Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
- Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
- While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
- Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.
Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.99 milligram of sodium
GLAMORGAN SAUSAGES - WALES
From The Dairy Book of British Food. "These were the poor man's meatless substitute for the real thing, and are today an interesting dish for vegetarians". Caerphilly cheese is a white, crumbly/flaky cheese that is a bit tart. Use a medium to tart cheddar if you can't get Caerphilly cheese. You could substitute a non-British cheese that is a bit tart or salty, from cows! Caerphilly is an old, old castle town in the county of Glamorgan.
Provided by Mme M
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
- Divide the mixture into 8 and shape into sausages.
- Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
- Heat the oil and butter in a frying pan and fry the sausages for 5 - 10 minutes until golden brown.
- Makes 8. Serve hot or cold.
Nutrition Facts : Calories 301.3, Fat 12.2, SaturatedFat 4, Cholesterol 115.5, Sodium 397.9, Carbohydrate 37.1, Fiber 2.7, Sugar 4, Protein 10.4
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