Hapus dydd Dewi Sant – or Happy St. David’s Day!
Some of you will know that I am a Welsh girl at heart, born in the Rhondda valley and very proud of it too. Today is St David’s Day celebrating the patron saint of Wales, so what better reason to indulge in one of my favourite vegetarian dishes, Glamorgan sausages. This recipe uses Caerphilly cheese which is a unique and delicately flavoured cheese. Caerphilly is a hard, and crumbly white cheese which works really well in this dish. It is traditionally made in South Wales and has a beautiful tangy flavour.
It can be difficult to find sometimes, a good supermarket cheese counter will have it, and you will almost certainly find it at any good cheese shop. If you really can’t find it, a mixture of crumbly Cheshire and a good strong farmhouse cheddar will work.
Enjoy this Welsh classic today or any day…
- 1 small leek finely chopped, and sweated in a large knob of butter
- 125 gms white breadcrumbs + extra for rolling
- 100 gms Caerphilly cheese, finely grated
- 2 eggs, beaten + 2 more for crumbing
- Rounded dessert spoon of whole grain mustard
- Salt and pepper to taste
- 2 tbsps flour
- Vegetable oil for shallow frying
- Sweat the leek gently over a low-medium heat for 8-10 minutes until completely soft but not coloured.
- Mix with the breadcrumbs, cheese, eggs and mustard and mix really well together. Form into 12 fat sausage shapes and chill in the fridge for 30 minutes.
- Place the flour on a plate and season well with salt and pepper. Roll the sausages in the seasoned flour.
- In two shallow bowls, place the beaten eggs and the breadcrumbs.
- Roll the sausages in the egg then in the breadcrumbs until they are completely covered.
- Shallow fry carefully until golden brown all over, should take around 10 minutes.