Glamorgan Sausages with Leek and Cheese

Ingredients

• 2 leeks, finely chopped 2 leeks, finely chopped
• 200g (7oz) Caerphilly cheese, grated 200g (7oz) Caerphilly cheese, grated
• 150g (5.3oz) breadcrumbs 150g (5.3oz) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the chopped leeks, grated cheese, breadcrumbs, parsley, thyme, salt, and pepper.
2. 2.
   Mix well until all the ingredients are evenly distributed.
3. 3.
   Add the beaten eggs to the mixture and stir until everything is well combined.
4. 4.
   Shape the mixture into sausage-shaped patties, approximately 2 inches long and 1 inch thick.
5. 5.
   Heat vegetable oil in a frying pan over medium heat.
6. 6.
   Fry the sausages in batches until they are golden brown and crispy on all sides.
7. 7.
   Remove the sausages from the pan and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Glamorgan Sausages hot with mashed potatoes, vegetables, or as a breakfast accompaniment.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers. Slice off the dark green tops and use only the white and light green parts for this recipe.
• Caerphilly cheese — If Caerphilly cheese is not available, you can substitute it with another Welsh cheese such as Cheddar or Red Leicester.
• Breadcrumbs — You can use fresh breadcrumbs or store-bought ones for this recipe. If using fresh breadcrumbs, toast them lightly in a dry pan before adding them to the mixture for extra flavor.

Tips & Tricks

• For a more pronounced flavor, add a pinch of smoked paprika or mustard powder to the sausage mixture.
• If the mixture feels too wet, add a little more breadcrumbs to achieve the right consistency.
• To make the sausages ahead of time, shape them and refrigerate for up to 24 hours before frying.
• Serve the sausages with a dollop of tangy tomato chutney or a side of pickled onions for an extra burst of flavor.
• Leftover sausages can be reheated in the oven or enjoyed cold in sandwiches.

Serving advice

Serve the Glamorgan Sausages as a main course with mashed potatoes, steamed vegetables, and a tangy tomato chutney. Alternatively, they make a delicious addition to a vegetarian breakfast alongside scrambled eggs, grilled tomatoes, and toast.

Presentation advice

Arrange the Glamorgan Sausages on a platter, garnished with fresh parsley or thyme sprigs for an appealing presentation. Serve them with a side of mashed potatoes and steamed vegetables to create a visually pleasing and satisfying meal.