Glamorgan Sausages
Made with
Pure Sea Salt
Pure Sea Salt
To our mind, these are the best version of a vegetarian sausage you’ll get. Rich with full-flavoured nutty cheese, sweet leeks and finished with a crunchy outer shell, what really makes these sing is our Smoky Dijon Mustard, which is savoury, smoky and with a lingering smooth flavour.
Ingredients
- 50g unsalted butter
- 1 large leek, rinsed and finely sliced
- 1 shallot, finely chopped
- ¼ whole nutmeg, grated
- 100g white breadcrumbs
- 75g brown breadcrumbs
- 2 sprigs rosemary, finely chopped
- ½ tsp dried thyme
- 2 eggs, separated
- 1 tsp English mustard
- 2 tsps Halen Môn Smoky Dijon Mustard
- 200g Caerphilly cheese, grated, or use mature Welsh cheddar instead
- 2 tbsps mild olive oil
- 40g plain white flour
- Salt & pepper
Method
- Melt half the butter in a frying pan and cook the leeks with a pinch of salted until softened, but not yet browning, about 6 minutes. Stir in the shallot, nutmeg and season with black pepper.
- Mix the breadcrumbs together, then siphon off 150g to use later to coat the sausages. To the remaining 100g breadcrumbs in a mixing bowl, add the thyme, leek mixture and cheese. Beat the egg yolks with both mustards, then mix into the breadcrumb mixture to bind.
- Shape the mixture into 8 sausages with damp hands and transfer to a parchment lined baking tray and chill in the fridge for 30 minutes.
- Heat the oven to 180C. Whisk the egg whites until frothy and transfer to a shallow bowl. Spread the flour and remaining breadcrumbs on three separate plates. Season the flour with salt and pepper.
- Melt the remaining butter and oil together in a large pan over a medium-high heat. When it’s sizzling, lower in half the sausages, so there’s plenty of space between each one and cook gently until just golden on each side. Repeat with the remaining sausages. Use a spatula to transfer to a baking sheet to cook for 20-25 minutes until deep golden.
- Serve immediately with steamed greens or a green salad and extra smoky Dijon on the side.
