Vegetarian "sausage"? Blasphemy or brilliant? Hold your judgment until you try this tasty Welsh treat, made with leeks, thyme, and cheese. And, of course, I added garlic. Serve with mustard for dipping.
Provided by Brian Genest
Categories World Cuisine Recipes European UK and Ireland Welsh
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
- Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
- Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
- Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
- Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
- Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 19.7 g, Cholesterol 75.1 mg, Fat 9.7 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.7 g, Sodium 157.2 mg, Sugar 2.4 g
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RIVER Meredith
[email protected]These sausages look so good! I'm definitely going to make them for my next party.
Nihal Khan
[email protected]I'm allergic to cheese. Do you think I could make these sausages without it?
Jeffrey Prentiss
[email protected]I'm not a vegetarian, but I'm always looking for new meatless dishes to try. These sausages sound like a great option.
Tahir Farook
[email protected]I've never heard of Glamorgan sausages before. They sound interesting.
Atit Sharma
[email protected]Yum!
BB CT
[email protected]These sausages look delicious! I can't wait to try them.
Shahin
[email protected]I'm not sure about the combination of cheese and mustard in a sausage, but I'm willing to try it.
Avery Robins
[email protected]I love the idea of using leeks and mushrooms in a sausage. It's a great way to sneak in some extra vegetables.
mzukisi moyakhe
[email protected]These sausages were a bit bland for my taste. I think I'll add more herbs and spices next time.
Lekhnath Neupane
[email protected]I've made Glamorgan sausages a few times now and they're always a crowd-pleaser. They're so easy to make and they're always delicious.
Alex McCoy
[email protected]These Glamorgan sausages were a hit at our dinner party! They were so flavorful and had a great texture. I especially liked the addition of the mushrooms and cheese.