Glamorgan Sausages: cheese and herb sausages
This is a Delia Smith recipe. She writes: “This is adapted from a traditional Welsh recipe called Glamorgan Sausages. They really are lovely”. Jim thinks they go well with tomatoes halved, dusted with oregano, drizzled with olive oil and roasted in a moderate oven for approximately 20 minutes.
We always have local free-range eggs and a good strong cheddar cheese in stock. We also sell a wide range of dried herbs and spices, both packets and loose by weight.
Ingredients for 3-4 people
- 5 oz fresh breadcrumbs (150 g)
- 4 oz STRONG Cheddar cheese (Isle of Mull is perfect), grated (110 g)
- 1 medium sized onion, grated
- 1 egg yolk
- 1 teaspoon dried mixed herbs
- ¾ teaspoon mustard powder
- salt and freshly-milled pepper
For coating and frying:
- ½ oz breadcrumbs (10 G)
- 1/2 oz grated Parmesan cheese (10 g)
- 1 egg white, lightly beaten
- oil
Method
Place the breadcrumbs in a large mixing bowl together with the grated onion, Cheddar and herbs; add the mustard powder and a seasoning of salt and pepper. Then add the egg yolk and stir to bind the mixture together (instead of grating, you could use a food processor). Now divide it into 12 or 14 small portions and using your hands, roll each piece into a sausage shape squeezing it to hold it together.
Before frying them mix the breadcrumbs reserved for coating with the Parmesan cheese and dip each sausage first into the egg white and then into the breadcrumb and cheese mixture and coat evenly.
Fry in hot shallow oil till crisp and golden. Drain on crumpled kitchen paper before serving.
These Glamogan sausages are very easy to make, inexpensive and taste delicious.
Recipe tried, tasted and approved by Jim at Alston Wholefoods
