When is a sausage not a sausage? When it is a Glamorgan sausage of course! These are delectable meat-free vegetarian sausages that make a tasty breakfast or brunch dish as well as a comforting light supper. These were enjoyed as far back as the 1850's when George Borrow recorded eating and enjoying them whilst on a trip to Wales, where they are known as "Selsig Morgannwg". They are delicious when served with salad and fruity chutney, as well as crusty bread.
150g fresh breadcrumbs
butter (for frying)
breadcrumbs or panko (for coating)
milk (to mix)
1 teaspoon English mustard powder
2 tablespoons freshly chopped herbs (such as sage, parsley and thyme)
1 medium leek, washed and finely sliced
100g mature Caerphilly cheese, grated
salt and black pepper (season to taste)
In a large mixing bowl stir together the breadcrumbs, cheese, leeks, herbs, mustard powder and seasoning. Separate 1 egg and lightly beat the yolk with the whole egg (reserving the white). Stir in the beaten eggs to the breadcrumb mixture. Add sufficient milk to make a mixture that is firm and can be shaped without being sticky.
Using your hands divide the mixture into eight portions and shape into sausages of equal size. Cover them and chill for 45 minutes or until needed.
Lightly whisk the reserved egg white. Coat each sausage in a little egg white and then coat in breadcrumbs or panko.
Melt a little butter in a large frying pan and shallow fry the sausages over a low heat for about 10 to 15 minutes, turning them over and around regularly so they cook and brown evenly. When cooked, take them out of the frying pan and drain on some kitchen paper before serving them hot with fresh salad, bread and pickles and chutneys.