Recipe Card

Glamorgan Sausages

Glamorgan Sausages are a centuries old Welsh favourite. Originally made when meat was scarce these yummy cheese savories make a delicious meat free meal.

Serve warm with a good dollop of tomato chutney and crusty bread - perfect for a spring picnic.

Serves 4 people.

Ingredients

Available from British Corner Shop

McDougalls Plain Flour
1 teaspoon of Schwartz Flat Leaf Parsley or 1 tablespoon of chopped fresh parsley
1/2 a teaspoon of Schwartz Thyme or 1 teaspoon of chopped fresh thyme
Flora Sunflower Oil for deep frying

To be Sourced Locally

200g of White, Crumbly Cheese e.g. Caerphilly, Feta
1 Medium Leek, diced or 2 Medium Shallots, finely chopped
50g of Unsalted Butter
2 Eggs, beaten
Salt and Pepper to taste

Method

Melt the butter in a saucepan and add the leeks or shallots and the herbs and gently cook until soft then leave to cool.

In a foodprocessor, place the cheese and blitz until crumbs (or finely crumble into the leeks).

Add the leeks and beaten egg, season to taste.

Add enough plain flour for the mixture to become a light, cohesive dough - about 75g although this will vary depending on egg size.

Form into round balls about the size of a golf ball.

Heat the sunflower oil in a saucepan making sure never to fill the pan more than half way (or use a deep fat fryer) testing the oil with a little of the mixture - it should bubble and brown steadily.

Fry the balls in small batches until golden brown, drain and serve.