• Susanne Devine

Selsig Morgannwg


Delicious Glamorgan Sausages (vegetarian)

What you need for a dozen small sausages:

  • 30g salted Welsh butter

  • 1 large leek, washed, trimmed and finely sliced

  • 6 slices of wholemeal bread - toasted and blended into breadcrumbs

  • fresh parsely to your taste - chopped

  • fresh basil to your taste - chopped

  • 180g Caerphilly Cheese (also works with mature Cheddar if you can't get this Welsh cheese) - finely grated

  • 2 large fresh eggs - separated

  • 1 heaped teaspoon of mustard

  • Salt and Pepper

  • Frying Oil

How to make them:

Gently fry the leek in butter until soft, but not browned (put the lid on the pan, that'll help).

Mix 2/3 of the breadcrumbs with the herbs, cheese and leek in a large bowl.

Beat the egg yolks with the mustard and seasoning separately and then add to the other ingredients and mix well (time to get your hands dirty - it's fun!).

Whisk the egg whites by hand until frothy and spread the remaining 1/3 of the breadcrumbs on a large plate.

Coat the sausages in the egg whites and then roll until evenly covered in the breadcrumbs and leave them to chill (covered) in the fridge for 30-60 minutes.

Heat the frying oil in the pan and place the sausages in it once the oil is hot - medium heat should do nicely.

Fry them on all sides - if you plan to freeze them, only fry lightly, so they don't go too dark once you actually want to serve them.

What to eat them with:

Tomato salad; as part of a vegetarian fully cooked Welsh breakfast; Coleslaw; or - all by themselves with a bit of relish/chutney


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