Wicklewood’s Gluten Free Glamorgan Sausages

By WicklewoodWench on January 10, 2011

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    1. 3 ounces gluten free bread, crumbs
    2. 6 ounces gluten free bread, crumbs
    3. 1 leek, finely chopped
    4. 1 shallot, finely chopped
    5. 2 cloves crushed garlic
    6. 1 tablespoon fresh parsley, chopped
    7. 1 tablespoon chives, chopped
    8. 1 tablespoon thyme, chopped
    9. 6 ounces Mature cheddar cheese or 6 ounces gruyere
    10. zest of half a lemon
    11. squeeze lemon juice
    12. 3 eggs
    13. 2 teaspoons English mustard powder
    14. 3 tablespoons milk
    15. seasoning


  1. In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
  2. In another bowl, beat the eggs and milk together with the mustard powder.
  3. Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
  4. Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
  5. Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
  6. Serve warm with chutney or relish.