GLAMORGAN SAUSAGES (VEGETARIAN LEEK AND CHEESE “SAUSAGES”)
4 servings
This Welsh specialty is bound with egg and bread crumbs and formed into sausage-shaped cakes. They will fool no one, but they are quite tasty when dressed with mustard and flanked by an ale.
Melt in a large skillet over medium heat:
- 1 tablespoon butter
Add and cook, stirring occasionally, until softened, about 4 minutes:
- 1 large leek, trimmed, halved lengthwise, well cleaned, and thinly sliced
Meanwhile, combine in a medium bowl:
- 1½ cups grated Caerphilly or white Cheddar (6 ounces)
- ¾ cup fresh bread crumbs
- 2 large eggs, beaten
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Add the leeks and stir the mixture until combined. Shape into 8 oblong sausage shapes about 1 inch thick and refrigerate for 30 minutes. Whisk well in a small bowl:
- 2 large eggs
Have ready on a shallow plate:
- ½ cup dry bread crumbs
Wipe out the skillet used for cooking the leeks and heat over medium heat:
- 3 tablespoons vegetable oil
When the oil is hot, roll the “sausages” in the egg, then in the bread crumbs, and place in the skillet. Cook for about 10 minutes, turning them frequently until golden brown all over. Serve with:
- Whole-grain mustard