How to Cook Glamorgan Sausages

How to Cook Glamorgan Sausages

Serves: 4

Preparation time: 20 mins

Cooking time: 40 mins

Ingredients needed to make Glamorgan Sausages:

For the sausages:

  • 5 oz Caerphilly cheese, finely grated
  • 6 oz fresh white breadcrumbs
  • 2 eggs, separated
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 4 oz leeks, trimmed and finely sliced
  • ½ tsp sea salt, flaked
  • Freshly ground black pepper
  • 1 tsp English mustard
  • 1 oz butter
  • 5 tbsp sunflower oil

For the onion-chili relish:

  • 1 red chili, finely chopped
  • 2 medium red onion, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 5 tbsp white wine vinegar
  • 2 ½ oz light brown muscovado sugar
  • 2 tbsp sunflower oil

Cooking instructions for Glamorgan Sausages:

  • To make the sausages, add a knob of butter into a large skillet and melt it over moderate heat.
  • Toss the sliced leek into it and stir fry for 8-10 minutes or until they soften yet doesn’t change colour.
  • Place 3 ½ oz of the breadcrumbs into a large mixing bowl, along with cheese as well as chopped herbs and stir them all together until mixed properly.
  • Place the egg yolks in a separate bowl, followed by a dash each of seasonings as well as mustard and blend them into a uniform mixture.
  • Transfer the fried leeks into the breadcrumb mixture and pour in the whisked egg yolk mixture.
  • Give them a nice stir until well combined and split the mixture into 8 equal portions.
  • Roll each of them into sausage-shaped pieces and lay them out onto a shallow dish, lined earlier with a cling film.
  • Beat the egg whites in a bowl slightly until they form foams and set aside.
  • Scatter 1 ½ oz the breadcrumbs onto a plate set aside too.
  • Lower the sausages into the beaten egg whites and transfer them onto the plate with breadcrumbs.
  • Roll them to coat evenly and transfer them onto a greased baking tray.
  • Set them aside in a fridge for half an hour to chill.
  • To make the relish, drizzle oil in a large skillet and throw in the onions.
  • Sauté for 20 minutes, stirring often, until they soften and brown slightly.
  • Sprinkle the chilli into it, followed by garlic and stir them into the relish.
  • Cook the mixture for 5 minutes, while stirring all the time and sprinkle the sugar into it.
  • Add a splash of vinegar into it, stir and bring up the relish to a simmer.
  • Cook until the mixture thickens and appears somewhat glossy.
  • Turn off the heat and allow to cool for 10 minutes.
  • Spoon it into a serving bowl and set aside.
  • Heat oil in a deep-bottomed skillet over moderate heat and lower the sausages into it, few at a time, to fry for 10 minutes.
  • Flip them over from time to time while frying, until they crisp up and turn golden brown; drain them out onto a paper-towel lined plate and arrange them onto a large platter.
  • Serve them warm alongside the relish.

Image credit: Wikimedia Commons

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