a celebration of Humans, Food, & Culture
hazel's glamorgan sausages recipe
Hazel teaches us her delicious recipe for Glamorgan Sausages, a traditional Welsh meatless sausage. Glamorgan sausages get their name from Glamorgan cheese which is no longer produced due to the near-extinction of the Glamorgan breed of cattle. In modern variations, the famous Welsh Caerphilly cheese is used. Glamorgan Sausages became popular during the Second World War due to rationing, which resulted in limited availability of meat. Normally, sausages are held intact by a casing. In this case, the Glamorgan sausage is bound together by egg. The recipe is made from simple Welsh household ingredients: leeks, cheese, breadcrumbs, mustard, eggs, herbs, and butter.
directions:
glamorgan sausage ingredients:
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1 leek
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half of a loaf of white bread (approx. 7 oz.)
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3 Tbsp butter
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4 oz Caerphilly cheese or your favorite white cheddar, grated on the larger holes of a box grater
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1/2 Tbsp of Mustard with herbs - the mustard Hazel uses has a touch of sweet apple cider
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1 tsp of Black pepper, freshly ground
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2 medium sized eggs, beaten
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2 Tbsp of vegetable oil for frying
* If you use too much leek it is difficult to bind the sausages and too much cheese you will cause the cheese to melt out of the sausage. Hazel recommends to do a trial and error for your preference of cheesiness and herbs.
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Wash the leek and discard any rough leaves. Dice.
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Fry the diced leaks in 2 Tbsp of butter until they are soft and transparent. Set aside to cool.
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Cut off the crust of white loaf of bread and set aside. In a food processor, process the inside of the white bread into bread crumbs.
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In a large mixing bowl mix together the grated cheese and the bread crumbs. Mix in a teaspoon of freshly ground black pepper, the 1/2 Tbsp of mustard, and the leeks. *Make sure to wait until the leeks have cooled down as you don't want them to cook the eggs.
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Beat the eggs and gradually add half of the beaten eggs into the mixture. Gently incorporate the beaten egg so that all the ingredients are homogeneous.
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Squeeze the mixture in your hands to see if it stays together. If it easily falls apart, add more egg and continue to test until you have a mixture that can hold a shape. *The mixture should be not too wet and not too dry, just sticky enough to hold a shape.
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Process the bread crust into bread crumbs. Sprinkle them on a flat working surface.
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Take a clementine-sized ball of dough in your hand and roll it over the bread crumbs into the shape of a sausage. *Hazel recommends using a knife to help form flat side on the short ends.
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In a frying pan, add 2 Tbsp of butter and a shot of vegetable oil. Allow them to melt. Place all the sausages on the frying pan and fry them until they are golden brown on each side. You will have to rotate the sausage every few minutes to ensure that the cheese melts inside. Add a bit of butter the pan dries up. *You know they are done once they feel firm, are golden brown, and the cheese should be melted inside!
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Eat hot and enjoy with a nice pint of ale!
GlamorGan sausage recipe:
makes 8 sausage sized pieces
prep time: 20 minutes
frying time: 10 minutes
total time: 30 minutes
