Found a lump of caerphilly on Morrisons mark down shelf, so I fetched a few of my leeks from the plot and set to!
Four large ones to do me a couple of days!
I would have done a pic of them cooked, but I scoffed them too quick.
Ingredients
140g Caerphilly cheese, grated
175g fresh white breadcrumbs
55g young leeks, (or substitute spring onions), finely chopped
1 tbsp snipped chives
1/2 tsp dried thyme
pinch English mustard powder
sea-salt and freshly ground black pepper
2 egg yolks
1 egg, beaten
25g lard, for frying (I used groundnut oil)
Method
1. To make the sausages, preheat the oven to 200C/gas 6. Mix the grated cheese with 115g of the breadcrumbs. Add the chopped leeks (or spring onion), herbs and mustard and season with salt and freshly ground black pepper.
2. Stir in the egg yolks and mix well. Divide the mixture into twelve even pieces and roll each piece into a sausage shape.
3. Dip the sausages into the beaten egg and then coat with the remaining breadcrumbs.
4. Melt the lard in a frying pan and fry the sausages for about 5 minutes or so, until golden brown on the outside. Transfer to the oven and cook for 3-4 minutes. Remove from the oven and serve.
Kathy
Nice one Old Lob, I've got plenty of leeks ready. Question- I don't normally take much of the greens off the leeks, have you done your this way because of the recipe?
Old Lob
Not over fond of too much green top, but these should have been covered with soil as they grew to make them a bit whiter!
morlan75
Looks great!!!
Libby
mmmm sound scrummy
Lizzie
Oooh yum - I love Glamorgan sausages
I usually make them with whatever cheese I have in the fridge and thus discovered that they're really scrummy made with smoked cheddar!!
Aqui
ooh. Shall add this to me meal plan.
morlan75
Found this recipe as Ive got allot of laver here at the moment going to give it a try I think
Glamorgan Laver Sausages
250g breadcrumbs made from dry stale bread
150g grated hard cheese as Welsh cheddar or farmhouse Caerphilly
50g finely chopped leek or spring onion
1 teaspoon freshly chopped herbs as parsley, coriander, dill (or 1/4 teaspoon dried mixed herbs)
50g laverbread
1 generous teaspoon mustard
2 eggs, separated
seasoning
flour and golden breadcrumbs for coating.
Mix together all the ingredients and the egg yolks to form a thick paste. Form into balls and roll out into finger-sized shapes and lightly flour. Whip the egg whites until flowing, not stiff. Coat the ‘sausages’ with flour, and then roll in egg white, finally dusting with breadcrumbs. Heat some oil in a frying pan and cook until golden and crisp.
