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043 Glamorgan Sausages / l ʌ ɪ f / - / f u ː d / 2019 METHOD - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - traditional Welsh vegetarian sausage Melt the butter in a large non-stick frying pan and fry the leek gently until very soft but not coloured. thyme Put 100g of the breadcrumbs, parsley, thyme and cheddar cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with mustard, salt and plenty of fresh ground black pepper in a separate bowl. Tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. cheddar cheese Whisk the egg whites lightly in a bowl until frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated the place on the baking tray. Chill the sausages in the fridge for 30 minutes. Heat the oil into a large non-stick frying pan and fry the sausages over a medium leek heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of relish or sauce of your choice. eggs
l ʌ ɪ f / - / f u ː d / 2019 blackpepper salt mustard parsley breadcrumbs 044
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