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
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