Glamorgan Sausages
Glamorgan Sausages
Ingredients
For the Sausages
- 250 g Caerphilly cheese, coarsely grated (or Cheshire or mature cheddar)
- 2 leeks, medium, washed, finely sliced
- 3 garlic cloves, finely chopped
- 25 g salted butter
- 125 g fresh white breadcrumbs
- 1 teaspoon wholegrain mustard
- 2 egg yolks
- as needed black pepper
- 1 tablespoon tarragon or parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 1 pinch salt
For the Coating
- 70 g plain flour
- 2 whole eggs, beaten
- 75 g dried breadcrumbs
Instructions
- 1
Melt the 25g of salted butter in a frying pan over medium heat.
⏱️ 1 min
- 2
Add the 2 finely sliced leeks and 3 finely chopped garlic cloves to the pan. Gently cook them for 10–12 minutes, stirring occasionally, until they are soft and sweet.
⏱️ 12 min
- 3
Remove the cooked leek and garlic mixture from the heat and transfer it to a bowl to cool completely. This will take approximately 10-15 minutes.
⏱️ 10 min
- 4
In a large mixing bowl, combine the 250g coarsely grated Caerphilly cheese, the cooled cooked leeks and garlic, 125g fresh white breadcrumbs, 1 tablespoon finely chopped tarragon or parsley, 1 tablespoon finely chopped chives, 1 teaspoon wholegrain mustard, 2 egg yolks, plenty of black pepper, and a pinch of salt.
⏱️ 5 min
- 5
Mix all the ingredients thoroughly with your hands until the mixture is well combined and holds its shape when pressed.
⏱️ 3 min
- 6
Divide the mixture into 8 equal portions.
⏱️ 1 min
- 7
Shape each portion into a sausage shape, about 3-4 inches long and 1 inch thick.
⏱️ 3 min
- 8
Place the shaped sausages on a plate or tray and chill them in the refrigerator for 30 minutes to firm up.
⏱️ 30 min
- 9
While the sausages are chilling, prepare three separate shallow dishes for the coating: one with 70g plain flour, one with 2 beaten whole eggs, and one with 75g dried breadcrumbs.
⏱️ 2 min
- 10
Take each chilled sausage and roll it first in the plain flour, ensuring it is fully and evenly coated.
⏱️ 2 min
- 11
Next, dip the flour-coated sausage into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min
- 12
Finally, roll the egg-coated sausage in the dried breadcrumbs, pressing gently to ensure an even and firm coating all around.
⏱️ 2 min
- 13
Once all sausages are coated, chill them again in the refrigerator for another 20 minutes. This helps the coating adhere during cooking.
⏱️ 20 min
- 14
To fry: Heat a shallow layer of oil (about 1/2 inch deep) in a large frying pan over medium heat. Fry the sausages for 8–10 minutes, turning them regularly, until they are deeply golden brown and crisp on all sides. Alternatively, to bake: Preheat your oven to 200°C (fan). Place the sausages on a baking sheet and bake for 20–25 minutes until golden and crisp.
⏱️ 10 min•🌡️ 200
- 15
Serve the Glamorgan Sausages immediately with accompaniments such as tomato chutney, a side salad, pickles, or tucked into a floury roll for a delicious picnic lunch.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Glamorgan Sausages
For the Sausages
- 250 g Caerphilly cheese, coarsely grated (or Cheshire or mature cheddar)
- 2 leeks, medium, washed, finely sliced
- 3 garlic cloves, finely chopped
- 25 g salted butter
- 125 g fresh white breadcrumbs
- 1 teaspoon wholegrain mustard
- 2 egg yolks
- as needed black pepper
- 1 tablespoon tarragon or parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 1 pinch salt
For the Coating
- 70 g plain flour
- 2 whole eggs, beaten
- 75 g dried breadcrumbs
Instructions
- 1
Melt the 25g of salted butter in a frying pan over medium heat.
⏱️ 1 min - 2
Add the 2 finely sliced leeks and 3 finely chopped garlic cloves to the pan. Gently cook them for 10–12 minutes, stirring occasionally, until they are soft and sweet.
⏱️ 12 min - 3
Remove the cooked leek and garlic mixture from the heat and transfer it to a bowl to cool completely. This will take approximately 10-15 minutes.
⏱️ 10 min - 4
In a large mixing bowl, combine the 250g coarsely grated Caerphilly cheese, the cooled cooked leeks and garlic, 125g fresh white breadcrumbs, 1 tablespoon finely chopped tarragon or parsley, 1 tablespoon finely chopped chives, 1 teaspoon wholegrain mustard, 2 egg yolks, plenty of black pepper, and a pinch of salt.
⏱️ 5 min - 5
Mix all the ingredients thoroughly with your hands until the mixture is well combined and holds its shape when pressed.
⏱️ 3 min - 6
Divide the mixture into 8 equal portions.
⏱️ 1 min - 7
Shape each portion into a sausage shape, about 3-4 inches long and 1 inch thick.
⏱️ 3 min - 8
Place the shaped sausages on a plate or tray and chill them in the refrigerator for 30 minutes to firm up.
⏱️ 30 min - 9
While the sausages are chilling, prepare three separate shallow dishes for the coating: one with 70g plain flour, one with 2 beaten whole eggs, and one with 75g dried breadcrumbs.
⏱️ 2 min - 10
Take each chilled sausage and roll it first in the plain flour, ensuring it is fully and evenly coated.
⏱️ 2 min - 11
Next, dip the flour-coated sausage into the beaten egg, allowing any excess egg to drip off.
⏱️ 2 min - 12
Finally, roll the egg-coated sausage in the dried breadcrumbs, pressing gently to ensure an even and firm coating all around.
⏱️ 2 min - 13
Once all sausages are coated, chill them again in the refrigerator for another 20 minutes. This helps the coating adhere during cooking.
⏱️ 20 min - 14
To fry: Heat a shallow layer of oil (about 1/2 inch deep) in a large frying pan over medium heat. Fry the sausages for 8–10 minutes, turning them regularly, until they are deeply golden brown and crisp on all sides. Alternatively, to bake: Preheat your oven to 200°C (fan). Place the sausages on a baking sheet and bake for 20–25 minutes until golden and crisp.
⏱️ 10 min•🌡️ 200 - 15
Serve the Glamorgan Sausages immediately with accompaniments such as tomato chutney, a side salad, pickles, or tucked into a floury roll for a delicious picnic lunch.
⏱️ 1 min