Nothing much to add to Felicity Cloake’s guide to making the perfect Glamorgan Sausage … except she doesn’t make enough.
Double the recipe (at least). Freeze the extra on open trays, before storing in containers or bags. That gives you a quick and easy “Sunday fry-up”; butter-fried Cod Roe, Glamorgan Sausages, and a soft fried egg – a wonderful breakfast.
- 50g/2oz butter
- 1 large leek, very finely sliced
- Optional – a small pinch of fresh grated nutmeg
- 170g/6oz fresh breadcrumbs, preferably a mixture of white and brown (or 100g/4oz, plus a tin of Paxo Golden Breadcrumbs for a heartwarmingly orange glow)
- 2 tsp thyme, finely chopped
- 2 eggs, separated
- 1½ tsp English mustard
- 175g/6oz grated cheese (I use strong cheddar, but Caerphillly is Welsh?)
- 2 tbsp milk
- 50g/2oz flour
- Melt half the butter in a frying pan and soften the leeks well over a gentle heat; season well with salt, pepper and nutmeg.
- Mix the thyme into 100g/4oz breadcrumbs; grate or crumble the cheese in. Beat the egg yolks and mustard together.
- Stir in the leeks, then the egg yolks and mustard, and the milk. Season, and mix well.
- With damp hands, shape into six sausages; chill for half an hour.
- Heat the oven to 180C/350F/Gas Mark 4.
- Whisk the egg whites until frothy. Put the egg whites, flour and remaining breadcrumbs (or Paxo breadcrumbs) on separate plates. Roll each sausage first in the flour, then egg whites, then breadcrumbs to coat.
- Melt the remaining butter in the pan, add the sausages and cook until just golden on each side. Transfer to a baking sheet and cook for about 20 minutes, until richly golden. Serve immediately.
I tried a gluten-free version – it worked well. Replace the breadcrumbs with a similar weight of rolled oats (lightly toasted in the oven). Whizz 100g/4oz in the food-processor to make the sausages. Omit rolling the sausages in flour or breadcrumbs – use the remaining toasted porage oats instead.