In an attempt to remain patriotic and keep focused on these ‘Isles of Wonder’ (Isles of Wonder? Seriously I know the Games are good but the ‘Wonder’ thing might be stretching the point) I have been trawling the length and breadth of Britain looking for local dishes to recreate. (All this is of course done in the virtual sense. I’m not paying £120 to get a train to Bradford only to find they eat McDonalds).
So first to Wales – the land of dragons, daffodils and coal mines (Anyone noticed that on a map Wales has a profile like a pig’s head. No? What do you do with your free time? Interesting stuff that involves the outside?)
When I think of Welsh cuisine I think first lamb, then leeks, then Welsh Rarebit…and then I stop thinking. I found a recipe for Glamorgan Sausages and decided to give them a go – basically these are croquettes by any other name.
How do you turn this lot into sausages?
To create Glamorgan Sausages you’ll need:
- 5 slices of white bread, turned into breadcrumbs
- 3 baby leeks, or one medium one, very finely chopped
- 150g caerphilly cheese (or any cheese that is crumbly and ‘sharp’)
- a handful of chopped flat leaf parsley
- a teaspoon of chopped fresh thyme
- teaspoon of English mustard
- two eggs
- salt and pepper
First off chop up the leek and herbs and arrange on a plate and take a photo:
Then take 4/5 of the breadcrumbs and combine with the crumbled-up cheese:
Add the leek and herbs, seasoning and combine. Add the mustard to the eggs and whisk:
Place the rest of the breadcrumbs on a plate and the egg mixture on another plate. Form the filling into 4 parts and roll into big fat sausage shapes. Roll them in egg and then in breadcrumbs:
Put the sausages in the fridge for a half hour to allow them to firm up:
Now heat up some oil in a large pan and fry, turning every now and then. You might want to pop them in the oven for five minutes to warm through the centre:
I love this pan but it is totally knackered…
Now serve with leaves and cherry tomatoes – perfect light lunch for vegetarians!