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.
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READY IN: 25mins
YIELD: 8-10 sausages
UNITS: US
INGREDIENTS
Nutrition- 3ounces gluten free bread, crumbs
- 6ounces gluten free bread, crumbs
- 1
- 1
- 2cloves crushed garlic
- 1
- 1
- 1
- 6ounces Mature cheddar cheese or 6 ounces gruyere
- zest of half a lemon
- squeeze lemon juice
- 3
- 2teaspoons English mustard powder
- 3tablespoons milk
- seasoning
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DIRECTIONS
- In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
- In another bowl, beat the eggs and milk together with the mustard powder.
- Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
- Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
- Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
- Serve warm with chutney or relish.
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