MAKES 16, SERVES 6-8, 30 MINUTES PREPARATION, 20 MINUTES COOKING
In the days when meat was scarce, the Selsig Morgannwg, or Glamorgan Sausage would come to the rescue. These delicious cheese and leek rolls, coated in breadcrumbs, will satisfy any appetite on St David’s Day!
- 200g Caerphilly (Welsh Cheese), or any alternative
- Salt and Pepper, seasoning to taste
- 2 Leeks, finely chopped
- 2tbsp Mixed herbs (such as thyme, sage, parsley)
- 1 large Onion
- 3 large eggs
- 4 tbsp milk
- 225g Plain Flour
- 175g softened Butter, and extra for frying
- Chop the leeks and onion and sauté (fry) to soften.
- To make the breadcrumbs, in a large mixing bowl mix the flour with the softened butter and rub together to produce fine crumbs.
- Set aside 150g of breadcrumbs for the Glamorgan sausage coating.
- Crumble or grate the cheese and add to the bowl, along with the sautéed leeks and onion, mixed herbs, salt and pepper.
- In a separate bowl, beat two eggs and add to the breadcrumb mix.
- Slowly add the milk, one spoonful at a time, and stir until the mixture firms but is not sticky.
- Divide the mix into portions and form these with your hands into sausage shapes.
- Whisk the remaining egg and coat each Glamorgan sausage with a thin beaten egg layer.
- Dip these into the reserved breadcrumbs until covered completely.
- In a large frying pan melt the butter and gently fry the Glamorgan sausages in batches, turning often until golden brown all over.
- Once cooked, blot them with some kitchen paper.
- Serve immediately with mashed potato and baked beans, salad, or side of your choice.