Recipe by MarieRynr
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 225 g 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
Directions See How It's Made
- Whizz the bread in a food processor to make fine breadcrumbs.
- Place in a bowl.
- Whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped.
- Spoon the cheese mixture on to the bread crumbs.
- Season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg white) and stir well.
- Use your hands to form the mixture into 8 to 10 sausages.
- Place the egg white in a bowl and whisk with a fork.
- Roll the sausages in the egg white, then in flour.
- Heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes.
- To make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened.
- Add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes.
- Season with salt and pepper.
- Serve with the sausages and mashed potatoes.