Today's dish that I want to share with you is a traditional Welsh leek and cheese sausage: the Glamorgan Sausage. After I read the article “How to make the perfect Glamorgan sausages” in The Guardian, I had to try to make these. I followed the instructions in the article pretty closely, but below is my version anyway. Have a look at an original Welsh recipe as well.
Who could have anything against the combination of leek and cheese! These are perfect sausages to be served at parties or even as a side dish to a burger or potato dish. I definitely will make these again and then try them also with different chutneys. This time I ate them just with some fresh tomatoes on the side.
These ingredient amounts make about 6 chunky Glamorgans, and this is how it goes.
1 large leek
30 g butter
¼ tsp ground nutmeg
½ tsp salt
½ tsp ground black pepper
180 g Welsh Cheddar
1 tsp ground mustard seeds
1 tsp thyme
150 g breadcrumbs
50 g wheat flour
Chop the leek finely and cook it in the butter until soft. Season with nutmeg, salt and pepper.
Grate the cheese and grind the mustard seeds. Separate the egg yolks and mix them with the ground mustard seeds and thyme in a bowl. Set the egg whites to side. The egg yolks go into the sausage mix and the whites are for the rolling of the surface.
Add the leeks, 100 grams breadcrumbs and the cheese into the bowl. Mix into an even dough and shape sausages of it. The shaping should be easy with these proportions.
Prepare three plates side by side: the wheat flour on one, then the beaten egg whites and finally the rest of the breadcrumbs. Roll each sausage on these plates and in that order.
Bake the sausages at 180C for about 20 minutes until crispy and golden brown.