WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)
Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep's cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.
Provided by Olha7397
Categories Welsh
Time 22m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
- FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
- Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale.
- Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragonâ€"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste.
- New Celtic Cooking.
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Speedi Ktu
speedi.ktu@hotmail.comI love that these sausages can be made ahead of time.
Dauda Musa
md@yahoo.comThese sausages are a great way to use up leftover mashed potatoes.
Simon Simon
simon_s@gmail.comThese sausages are so easy to make. I had them on the table in less than 30 minutes.
Oscar Mauleon
oscar_mauleon9@gmail.comI love the combination of flavors in these sausages. The leeks and cheese are a perfect match.
Bersali Hodeifa
h@yahoo.comThese sausages are a great source of protein.
Linda Kln
kln.linda@hotmail.co.ukI love that these sausages are gluten-free. It's so hard to find vegetarian sausages that are also gluten-free.
Caamir Saalim
caamir-s7@hotmail.comThese sausages are a great way to get your kids to eat their vegetables.
Labib Ashfak
al@gmail.comThis recipe is a keeper! I'll definitely be making it again and again.
Risapeta Aiavao
risapetaaiavao@gmail.comI've never made cheese fritters before, but they were so easy to make and they turned out perfectly. They're the perfect side dish for these sausages.
Amalia Hernandez
hernandez70@yahoo.comI'm not a fan of vegetarian sausages, but these were actually really good. They had a great texture and the flavors were spot-on.
Jan Roberts
r_j@yahoo.comThese sausages are a great way to use up leftover vegetables. I had some odds and ends in the fridge and they all worked perfectly in the sausages.
Rashid jan
jan@yahoo.comI made these sausages for a potluck and they were a huge success. Everyone loved them, even the meat-eaters. I'll definitely be making them again soon.
Mr Ali
mali@yahoo.comI followed the recipe exactly and the sausages came out perfectly. They were crispy on the outside and tender on the inside. The onion chutney was also fantastic - I could eat it on everything!
Md Hridoy Official 2022
m.20226@gmail.comI'm not a vegetarian, but I'm always looking for new and delicious meatless dishes to try. These sausages were a great find! They're easy to make and packed with flavor.
Mohammad Arefin
arefin11@hotmail.frThese Welsh Glamorgan sausages were a hit! I've never had vegetarian sausages before, but these were so flavorful and satisfying. The onion chutney and cheese fritters were the perfect accompaniments.