Glamorgan Sausages (Welsh Veggie Sausages) (recipe repost) - chris

[Guest guest]

i think it was chris who requested a veggie sausage recipe. this

one was in the files.

 

Glamorgan Sausages (Welsh Veggie Sausages)

 

Glamorgan sausages are the poor man's meatless substitute for the

real thing. These are best made with stale, crusty bread rather than

chewy, sliced bread. Make them a day in advance if you like.

 

275 g day old white bread, crusts removed and cut into chunks

1 onion, peeled and cut into chunks

1 tablespoon chopped fresh flat leaf parsley

1 teaspoon thyme leaves

225 g caerphilly cheese or lancashire cheese, grated (caerphilly is

a mild

but tangy cow's milk cheese)

1 teaspoon Dijon mustard

2 eggs (divided)

8 tablespoons flour, to coat

3-4 tablespoons olive oil

 

for the sun dried tomato gravy

 

1 tablespoon olive oil

1 onion, sliced

2 tablespoons sun-dried tomato puree

500 ml vegetable stock

 

4 servings

 

1. Whizz the bread in a food processor to make fine breadcrumbs.

2. Place in a bowl.

3. Whizz the onion, parsley and thyme in the processor until finely

chopped, then add the cheese andmustard and process until finely

chopped.

4. Spoon the cheese mixture on to the bread crumbs.

5. Season well with salt and pepper, then add the 1 whole egg and 1

egg

yolk (reserving the egg white) and stir well.

6. Use your hands to form the mixture into 8 to 10 sausages.

7. Place the egg white in a bowl and whisk with a fork.

8. Roll the sausages in the egg white, then in flour.

9. Heat the oil in a pan over medium heat and cook the sausages

until

brown

all over, about 10 to 15 minutes.

10. To make the sundried tomato gravy; heat the oil in a saucepan

over a

low heat, then cook the onion until softened.

11. Add the tomato puree and vegetable stock, bring to the boil,

then

reduce the heat to low and simmer for 15 minutes.

12. Season with salt and pepper.