Vegetarian Glamorgan sausages | Cooking With Jade The Food and Travel Blog by Chef Jade
United Kingdom Food

Vegetarian Glamorgan sausages

Inspired By: BBC UK

INGREDIENTS

  • 50g butter
  • 150g leeks, trimmed, finely sliced (prepared weight)
  • 200g fresh white breadcrumbs
  • 4 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 250g Caerphilly cheese or Welsh cheddar, finely grated
  • 4 free-range eggs, separated
  • 2 tsp English mustard
  • 1 tsp flaked sea salt
  • 10 tbsp sunflower oil
  • freshly ground black pepper

For the red onion and chilli relish

  • 4 tbsp sunflower oil
  • 4 medium red onions, finely sliced
  • 2 red chilli, finely chopped
  • 4 garlic cloves, crushed
  • 100g light brown muscovado sugar
  • 10 tbsp white wine vinegar

DIRECTIONS

  • For the sausages: In a large non-stick frying pan melt the butter and fry the leek gently for 10minutes, or until very soft but not coloured.
  • In a large mixing bowl add 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese, then mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  • Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
  • Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
  • Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly.
  • Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.
  • Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.

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