Glamorgan Sausage

 

Glamorgan Sausage

These delightful cheese and bread cakes resemble fritters more than traditional sausage. They're bound with egg, and fried to a perfect crisp outside while remaining soft inside.

Best enjoyed hot from the oil, dipped in mustard—with a chilled beer!

For an authentic touch, use Caerphilly cheese or try Havarti mixed with sharp cheddar if unavailable. Perfect for lunch or as snacks!

Glamorgan Sausages Recipe

Serves 4

Ingredients

1 tablespoon butter

1 leek, finely chopped

2 sprigs thyme, leaves removed

1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)

1 1/2 cups breadcrumbs, divided

2 eggs, divided

2 tablespoons milk

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

Vegetable oil, for frying

Directions

In a large skillet, melt butter over medium-high heat.

Sauté leek and thyme until soft and lightly browned—about 5 minutes. Remove from heat.

Mix cheese, breadcrumbs, egg, milk, mustard, and the leek blend in a bowl. Season with salt and pepper. Combine well until moldable; divide into 8 sausage shapes. Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.

Warm 1 inch of oil over medium-high heat in a deep skillet or saucepan until it gleams. Add the sausages and cook until they’re nicely browned on all sides—this should take around 3 minutes.

 

Once done, place them on a paper towel to absorb excess oil and sprinkle with salt. Enjoy right away! Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride