Wicklewood’s Gluten Free Glamorgan Sausages

This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern’s “cooking up a storm”; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.

• Ready In: 25 mins
• Yields: 8-10 sausages

Ingredients

• 3  ounces  gluten free bread, crumbs
• 6  ounces  gluten free bread, crumbs
• 1  leek, finely chopped
• 1  shallot, finely chopped
• 2  cloves crushed garlic
• 1  tablespoon fresh parsley, chopped
• 1  tablespoon chives, chopped
• 1  tablespoon thyme, chopped
• 6  ounces  Mature cheddar cheese or 6  ounces gruyere
•  zest of half a lemon
•  squeeze lemon juice
• 3  eggs
• 2  teaspoons English mustard powder
• 3  tablespoons milk
•  seasoning

Directions

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.