Glamorgan sausages with potato mash and salad

When my partner made a humble request that I should cook Glamorgan sausages again, I was surprised, not because he requested them, but because I became aware that I hadn't made them for a long while. I love these breaded Welsh leek and cheese sausages and should make them much more often. Anyway I was instantly ready to make some and planned a simple dish around them. I though they would be good in a rustic combination with potato mash and some side salad.

So I just made a smooth buttery potato mash on the side from lovely English potatoes. To add some freshness to the dish, I chopped tomatoes and a small shallot and seasoned them with salt, pepper, olive oil and lemon juice. My salad was extremely simple, just some mixed leaves on the side.

You can find my Glamorgan sausage recipe here and I followed this same recipe again. They become so wonderfully crispy in the oven, yet still had a fluffy and tasty inside. The six chunky sausages also disappeared pretty quickly.

What would you serve the Glamorgans with?

Your VegHog

Welsh Glamorgan sausages

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

2 eggs

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.

Enjoy!

Your VegHog