Dish of Glamorgan Sausages
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Glamorgan Sausages


Wales   -   (Selsig Morgannwg)
Makes:
Effort:
Sched:
DoAhead:  		 14 aprox
***

Yes		 These are amazingly tasty! They can be breakfast, snack, or main dish depending on how many you serve per person and what is served with it.




-------
6
1
6
2
1
2
1/2
1/8
1/3
2
1/2
-------
ar

-------
1/4
1
1/4
1/4
3
----
oz
oz
oz
oz
T
t
T
t
t
lrg
T
----


----
c
lrg
c
t
oz
-- Sausages
Cheese (1)
Cream Cheese
Breadcrumbs (2)
Leeks (3)
Butter
Thyme fresh
Mustard (4)
Nutmeg
Pepper
Eggs
Salt
-- Frying
Oil (5)

-- Coating
Flour
Egg
Milk
Salt
Breadcrumbs
Prep   -   (1-1/2 hrs)
  1. Grate CHEESE. Scatter CREAM CHEESE over it and cut in with a spatula.
  2. Crumble fresh BREAD CRUMBS. Place in a food processor and run until quite small.
  3. Chop LEEKS fine. Measure is white and light green only.
  4. In a small pan, heat Butter and fry Leeks until softened.
  5. Strip THYME LEAVES from the stems and chop them up a bit.
  6. Beat EGGS with Salt.
  7. Mix together thoroughly all Sausage Items. Use a spatula to cut up lumps of Cheese. If the mix is too dry, add a little Milk.
  8. With wet hands, using plenty of pressure, mold Sausage mix into a ball about the size of a golf ball, then reshape into cylindrical sausage. If the sausages tend to crack, add more milk to the mix.
  9. At this point the sausages can be refrigerated overnight, or even a couple of days. Make sure they are fully back to room temperature before proceeding.
Run
  1. Setup up 3 dishes for Coating.
  2. Pour Flour into the first dish.
  3. Beat Egg with Salt and Milk. Pour into the second dish.
  4. Crumble fresh Bread Crumbs and run fine in a food processor. Add to the third dish.
  5. In a Skillet or Electric Skillet (see Skillet) heat Oil about 1/8 inch deep. Keep it at about 330°F/165°C.
  6. Set out a plate sufficient to hold a frying batch of Sausages. The batches should not crowd the pan.
  7. If Sausages are flat on one side, squeeze them round. Then roll each each in the Flour, then the Egg mix, and finally the Breadcrumbs. Arrange them on the plate until you have enough for a frying batch.
  8. Place a batch of Sausages in the oil. Periodically turn them so they fry evenly all the way around. The best way to turn them is with a thin flat turner, stabilizing them with a chopstick or similar. When browned, remove to a grate to drain. You could use paper towels as they will not drain a lot of oil.
  9. Serve hot or warm.
NOTES:

  1. Cheese:

      The "correct" cheese is Glamorgan, which is no longer made because Glamorgan cattle are nearly extinct. Most recipes now call for Caerphilly Cheese, which is imperfectly available in North America. Here we use a mix of Cheddar and Cream Cheese, recommend by some recipes.

  2. Breadcrumbs:

      These are fresh breadcrumbs, crumbled fine. Some prefer a mix of dark and white breadcrumbs.

  3. Leeks:

      Measure is for white and light green only.

  4. Mustard:

      Recipes call for "English Mustard". A few recipes call for 1/2 teaspoon of Coleman's Mustard Powder.

  5. Oil:

      Traditionally these would be fried in lard, butter, or bacon fat, but a high temperature neutral oil can be used. Avocodo is best due to its somewhat buttery taste.

  6. Skillet:

      I strongly recommend using an electric skillet which has automatic temperature regulation. Regulating the temperature on the stovetop is a bitch.

  7. History:

      Glamorgan Sausage has been recorded from the early 1800s, but it was made with pork. The vegetarian version is thought to have been formulated during World War II when meat was very scarce. It is the vegetarian version that is still made today.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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