Glamorgan leek and cheese sausages
I’m not exactly known for my great memory, but I’m pretty sure I’ve only posted one Welsh recipe on here. Considering that half of my family is Welsh, I thought it was time for another.
This is one of my favourite ever Welsh dishes. When else can you shape cheese into a sausage and call it a meal?
(only joking, these sausages are sooo much more than that)
If your plans for the day didn’t already consist of buying leeks and cheese and all this other good stuff, and then coming home and making these and stuffing your face with them, I think you need to rethink.
I tried these with and without the breadcrumb coating, and they were way better with it. They held together better when cooking, and they tasted lighter and crispier somehow. So don’t skip it, okay? Or you’ll only have yourself to blame when they all fall apart.
Serve these with a bit of salad and a baked potato and you’ve got yourself a pretty sweet meal.
Makes 4-6 small sausages (serves 1-2)
For the sausages:
50g bread crumbs
50g grated cheese (I used cheddar, but Caerphilly is more authentic)
75g leek, finely chopped
1 spring onion, finely chopped
1tbsp fresh parsley, chopped
1 egg, lightly beaten
For the coating:
3tbsp breadcrumbs (I used shop-bought breadcrumbs in the coating)
Combine all the sausage ingredients in a bowl, and mix well. You should be able to form small sauage shapes by squeezing the mixture together – add a small dash of milk if the mixture is too dry. Form the mixture into 4-6 sausages.
Heat the oil in a frying pan, and then turn the heat down to medium-low. Pour the milk into one small bowl, and the breadcrumbs into another. Dip each sausage in the milk, then roll carefully in the breadcrumbs (the sausages may be quite delicate at this stage, but they should firm up when cooked), and place straight into the pan. Cook the sausages until golden brown – I find that it helps to think of them as a cuboid, turning them over every few minutes until all four sides are golden. Serve warm.