Glamorgan Sausages

  • 08 Jul - 14 Jul, 2023
  • Mag The Weekly
  • Cookery


· 50 g butter

· 2 leeks

· 400 g breadcrumbs

· 2 teaspoons thyme leaves

· 4 eggs

· 400 g cheddar

· 1 tablespoon Dijon mustard

· 50 g flour

· 100 ml vegetable oil


Melt the butter in a frying pan over a medium heat until foaming, fry the leeks with a pinch of salt until soft. Leave to cool slightly. Put breadcrumbs, thyme, egg yolks, cheese, mustard and pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt. Mould the mixture into sausages. Transfer to a baking tray lined with baking parchment and freeze for 10 minutes until firm. Whisk the egg whites in a bowl with a pinch of salt until lightly foamy. Put the flour and some breadcrumbs onto separate plates. Dust the sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Chill for at least an hour. Heat the oven to 180°C. Heat oil in a pan and fry the sausages, until golden and crisp. Transfer to a baking tray, bake for 10 minutes and serve with your choice of toppings.