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Glamorgan Sausage

Glamorgan Sausage

These vegetarian leek and cheese Glamorgan sausages are delicious and full of flavour. Perfect vegetarian comfort food.

Ready in: 2 hours

Serves: 4

Complexity: very-easy

kcal: 806

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Ingredients

For the Sausages:--
25 g butter
¼ tsp SIDS CRAZY SALT
115 g leeks, trimmed, finely sliced (prepared weight)
175 g white breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150 g cheddar, finely grated
2 eggs, separated
1 tsp English mustard
5 tbsp rice bran oil
SIDS SALT & PEPPER, to taste
Red Onion & Chilli Relish:--
2 tbsp rice bran oil
2 medium red onions, finely sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
75 g light brown sugar
5 tbsp white wine vinegar

Directions

For the Sausages: melt the butter in a large non-stick frying pan and fry the leeks gently with SIDS CRAZY SALT for 8-10 minutes, until very soft but not coloured.
Put 100 g of the breadcrumbs, parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, and SIDS SALT & PEPPER in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40 g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
For the Relish: heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further 5 minutes, stirring regularly.
Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for 5 further minutes, until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp.
Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.