Selsig Morgannwg Glamorgan Sausages Welsh Recipes

GLAMORGAN "SAUSAGE"

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.

SELSIG MORGANNWG (GLAMORGAN SAUSAGES - WELSH)

Steps:

• Mix breadcrumbs and cheese, finely chopped onion and seasoning.
• Beat together 1 egg and 1 egg yolk and use to bind mixture.
• Make into 12 even sized sausage shapes and roll in flour.
• Coat in beaten egg white and flour.
• Fry in hot fat or oil.
• Serve with red peppers and a fresh green salad.

SELSIG MORGANNWG (GLAMORGAN SAUSAGES)

Steps:

• In a mixing bowl, beat one egg, mustard powder, parsley, thyme, salt and pepper to taste.
• In a separate bowl, combine cheese, fresh breadcrumbs, and onion; combine egg mixture with cheese mixture.
• With floured hands, form the mixture into about 10 "sausage" rolls and set aside.
• Beat the remaining egg in a shallow bowl; pour some dried breadcrumbs in another shallow bow and set up an assembly line.
• Heat a thin coating of oil in a skillet over medium high heat.
• Dip "sausages" into egg, then into crumbs, and fry until golden brown on all sides; drain on paper toweling.

GLAMORGAN SAUSAGES

Steps:

• Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
• Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
• Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
• While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
• Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
• Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.