Glamorgan Sausages (Welsh Veggie Sausages)
Glamorgan sausages are a delightful vegetarian alternative to traditional meat sausages, offering a comforting and savory flavor profile that is sure to satisfy even the heartiest of appetites. Originating from Wales, these sausages are best prepared using stale, crusty bread, which enhances the texture and flavor of the dish. You can make these sausages a day in advance, allowing the flavors to meld beautifully overnight. They are perfect for a quick meal, taking under 30 minutes from start to finish.
Recipe Details
| Detail | Information |
|---|---|
| Cook Time | 15 minutes |
| Prep Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Rating | 5 stars (3 reviews) |
| Calories | 420.3 |
| Fat Content | 18.5 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 105.8 mg |
| Sodium | 520 mg |
| Carbohydrates | 52.7 g |
| Fiber | 2.9 g |
| Sugar | 5.6 g |
| Protein | 10.6 g |
| Keywords | Glamorgan sausages, vegetarian sausages, Welsh recipes, meatless sausages |
Ingredients
| Quantity | Ingredient |
|---|---|
| 275 g | Stale crusty bread |
| 1 | Onion (finely chopped) |
| 1 | Flat-leaf parsley (chopped) |
| 1 | Thyme leaves (fresh, chopped) |
| 225 g | Caerphilly cheese (grated) |
| 1 | Lancashire cheese (grated) |
| 1 tbsp | Dijon mustard |
| 2 | Eggs (1 whole, 1 yolk reserved) |
| 500 g | Flour |
| 8 tbsp | Olive oil (for frying) |
| 3-4 tbsp | Olive oil (for gravy) |
| 1 tbsp | Sun-dried tomato puree |
| 1 | Vegetable stock |
Instructions
-
Prepare the Breadcrumbs
Begin by placing the stale crusty bread into a food processor. Pulse until you achieve fine breadcrumbs. Transfer the breadcrumbs to a large mixing bowl. -
-
Make the Cheese Mixture
In the same food processor, add the finely chopped onion, flat-leaf parsley, and thyme leaves. Pulse until finely chopped. Next, incorporate the grated Caerphilly and Lancashire cheeses along with the Dijon mustard into the processor. Continue to blend until the mixture is finely chopped and well combined. -
Combine Ingredients
Spoon the cheese mixture into the bowl with the breadcrumbs. Season generously with salt and freshly cracked black pepper. Crack the whole egg into the mixture, along with the reserved egg yolk. Mix everything together thoroughly, ensuring the mixture is cohesive and well-seasoned. -
Shape the Sausages
Using your hands, take portions of the mixture and shape them into sausages, aiming for 8 to 10 sausages in total. -
Prepare the Coating
In a separate bowl, whisk the reserved egg white until slightly frothy. Set aside. Roll each sausage first in the egg white, allowing any excess to drip off, then coat them in flour, ensuring an even layer over each sausage. -
Cook the Sausages
In a large frying pan, heat the olive oil over medium heat. Once hot, carefully add the sausages to the pan, cooking them until they are golden brown all over. This should take approximately 10 to 15 minutes. Be sure to turn them occasionally for even cooking. -
Make the Sundried Tomato Gravy
In a separate saucepan, heat the remaining olive oil over low heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the sun-dried tomato puree and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes. Season with salt and pepper to taste. -
Serve and Enjoy
Serve the Glamorgan sausages hot alongside the rich sundried tomato gravy. Pair with creamy mashed potatoes for a comforting meal that celebrates the delicious flavors of this Welsh specialty.
Indulge in this hearty vegetarian dish that brings warmth and comfort to your table, perfect for any day of the week. Enjoy the delightful combination of textures and flavors, proving that meatless meals can be just as satisfying and flavorful.
