Vegetarian Glamorgan ‘Sausages’
Vegetarian Glamorgan ‘Sausages’

Ingredients

Method

  • 25g butter
  • 115g leeks, finely sliced
  • 175g white breadcrumbs
  • 2 tbsp parsley, chopped
  • 1 tbsp thyme, chopped
  • 150g cheddar, grated
  • 2 eggs, separated
  • 1 tsp English mustard
  • Salt and pepper
  • 5 tbsp sunflower oil
  • Chilli jam, to serve
  • Melt the butter in a frying pan, and gently fry the leeks for 10 mins until very soft. Put 100g of the breadcrumbs, the thyme, parsley, and cheese in a mixing bowl, and mix to combine. Beat the egg yolks with the mustard and seasoning in a separate bowl. Tip the leeks into the breadcrumb mix, then add the yolks and mix it all together until well combined. Divide into 8 portions, and roll into sausage shapes.
  • Whisk the egg whites lightly until just frothy. Sprinkle 40g of breadcrumbs onto a plate, and dip the sausages one by one into the egg and then roll in the breadcrumbs to cover. Place on a baking tray, and chill in the fridge for 30 mins. When ready, fry in the oil for 10-12 mins or until golden, crisp, and cooked through. Serve with salads and chilli jam. Yum!
1 hr
4 serving
This recipe pairs perfectly with the In Praise of Shadows 'Vox Pop' Australian Sparkling 2021 from Adelaide Hills, Australia.

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