GLAMORGAN CHEESE SAUSAGE ROLLS
These melt in the mouth festive party nibbles provide a tasty alternative for your vegetarian guests - they're also gluten-free
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 45m
Yield Makes 25-30
Number Of Ingredients 10
Steps:
- To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
- Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
- Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.
Nutrition Facts : Calories 86 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 2 grams protein, Sodium 0.14 milligram of sodium
GLAMORGAN "SAUSAGE"
Vegetarian "sausage"? Blasphemy or brilliant? Hold your judgment until you try this tasty Welsh treat, made with leeks, thyme, and cheese. And, of course, I added garlic. Serve with mustard for dipping.
Provided by Brian Genest
Categories World Cuisine Recipes European UK and Ireland Welsh
Time 1h45m
Yield 6
Number Of Ingredients 13
Steps:
- Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
- Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
- Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
- Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
- Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
- Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 19.7 g, Cholesterol 75.1 mg, Fat 9.7 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.7 g, Sodium 157.2 mg, Sugar 2.4 g
WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (CHEESE FRITTERS)
Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep's cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.
Provided by Olha7397
Categories Welsh
Time 22m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
- FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
- Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale.
- Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragonâ€"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste.
- New Celtic Cooking.
GLAMORGAN SAUSAGES - WALES
From The Dairy Book of British Food. "These were the poor man's meatless substitute for the real thing, and are today an interesting dish for vegetarians". Caerphilly cheese is a white, crumbly/flaky cheese that is a bit tart. Use a medium to tart cheddar if you can't get Caerphilly cheese. You could substitute a non-British cheese that is a bit tart or salty, from cows! Caerphilly is an old, old castle town in the county of Glamorgan.
Provided by Mme M
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
- Divide the mixture into 8 and shape into sausages.
- Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
- Heat the oil and butter in a frying pan and fry the sausages for 5 - 10 minutes until golden brown.
- Makes 8. Serve hot or cold.
Nutrition Facts : Calories 301.3, Fat 12.2, SaturatedFat 4, Cholesterol 115.5, Sodium 397.9, Carbohydrate 37.1, Fiber 2.7, Sugar 4, Protein 10.4
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