Best Glamorgan Sausages Recipes

WELSH GLAMORGAN VEGETARIAN SAUSAGES

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.

GLAMORGAN SAUSAGES

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.

GLAMORGAN SAUSAGES

Steps:

• 1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well. 2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy. 3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up. 4. To fry the sausage, heat the butter or oil in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes. 5. To grill, preheat the grill. Drizzle the sausages with a little melted butter or oil and grill the sausages under a pre-heated grill until well browned on all sides, turning frequently.

WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)

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.

WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES

Steps:

• In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
• In another bowl, beat the eggs and milk together with the mustard powder.
• Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
• Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
• Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
• Serve warm with chutney or relish.

GLAMORGAN SAUSAGES - WALES

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.

SELSIG MORGANNWG (GLAMORGAN SAUSAGES - WELSH)

Steps:

• Mix breadcrumbs and cheese, finely chopped onion and seasoning.
• Beat together 1 egg and 1 egg yolk and use to bind mixture.
• Make into 12 even sized sausage shapes and roll in flour.
• Coat in beaten egg white and flour.
• Fry in hot fat or oil.
• Serve with red peppers and a fresh green salad.