L I F E
A lifestyle e-magazine giving you the view and experience of two beautiful cultures of; Malaysia and Wales.
A lifestyle e-magazine giving you the view and experience of two beautiful cultures of; Malaysia and Wales.
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043<br />
Glamorgan Sausages<br />
/ l ʌ ɪ f / - / f u ː d / 2019<br />
METHOD<br />
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traditional Welsh vegetarian sausage<br />
Melt the butter in a large non-stick frying pan and fry the leek gently until very soft<br />
but not coloured.<br />
thyme<br />
Put 100g of the breadcrumbs, parsley, thyme and cheddar cheese in a large mixing<br />
bowl and mix until well combined. Beat the egg yolks with mustard, salt and<br />
plenty of fresh ground black pepper in a separate bowl.<br />
Tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together<br />
well until well combined. Divide the leek mixture into eight portions and roll<br />
into sausage shapes.<br />
cheddar cheese<br />
Whisk the egg whites lightly in a bowl until frothy. Sprinkle 40g breadcrumbs over<br />
a large plate. Dip the sausages one at a time into the beaten egg and roll in the<br />
breadcrumbs until evenly coated the place on the baking tray. Chill the sausages<br />
in the fridge for 30 minutes.<br />
Heat the oil into a large non-stick frying pan and fry the sausages over a medium<br />
leek<br />
heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the<br />
sausages with a good spoonful of relish or sauce of your choice.<br />
eggs
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