GLAMORGAN SAUSAGES RECIPE - BBC GOOD FOOD
Make your own Glamorgan sausages, a traditional Welsh vegetarian sausage featuring cheese, leeks and breadcrumbs. Make a batch of 12 and freeze any you don't eat
Provided by Anna Glover
Categories Dinner
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
- Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
- Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
- While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
- Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.
Nutrition Facts : Calories 316 calories, FatContent 20 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.99 milligram of sodium
GLAZED HONEY & MUSTARD SAUSAGES RECIPE | BBC GOOD F…
Easy buffet fare; glazed honey & mustard sausages
Provided by Merrilees Parker
Categories Buffet, Canapes, Side dish
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
- Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
- Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
- Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.
Nutrition Facts : Calories 209 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 9 grams protein, SodiumContent 1.86 milligram of sodium
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GLAMORGAN SAUSAGES RECIPE - BBC GOOD FOOD
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Total Time 50 minutes
Category Dinner
Calories 316 calories per serving
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Calories 209 calories per serving
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