I tend to find supermarket vegetarian sausages less than satisfying, being very salty and tasting a little too much like meat sausages. These traditional Welsh sausages are deliciously cheesy and can be made in about 20 minutes. They’re great any time of day, breakfast, lunch or dinner. Furthermore, any leftover sausages will freeze very well for a quick meal later on in term. If you want a cheaper version, substitute 2 onions for the leek.
This recipe is dedicated to G, my dear friend and resident of Glamorgan.
Makes 5 medium-sized sausages
Approx. cost: £1.82 for 5 (based on prices of Sainsbury’s Basics aside from the leeks)
25-40g (1-1.5 oz.) butter
75g (3 oz.) bread/bread crumbs (about 2 slices)
100g (4 oz.) cheddar cheese, grated
1 tsp mustard
1 egg, beaten
Salt and pepper
2 tbsp oil (sunflower or olive)
- Trim and thinly slice the leek. Wash in a colander and drain the water off.
- Melt the butter in a frying pan or saucepan that has a lid. Add the leek and gently sweat over a low heat, with the lid on, for 7 minutes, until it’s soft and broken up. You may need a little more butter.
- Make the bread crumbs whilst the leek’s cooking. This is easiest done in a blender or food processor, and if you don’t have one you may want to consider buying ready-made bread crumbs. If not, you can make bread crumbs by either chopping up bread finely with a bread knife or grating stale bread against the big holes of a cheese grater.
- Put the leeks in a bowl, and add the cheese, mustard, seasoning and the beaten egg. Mix well. Mix in the bread crumbs gradually until you have a relatively dry mixture that still holds together (you may not need all the bread crumbs).
- Shape the mixture into sausages. At this stage, you can refrigerate or freeze any spare sausages.
- Heat the oil over a medium heat in a frying pan. When it’s hot add the sausages, and cook them for a few minutes on each side. Turn down the heat if they brown too quickly.
- Good accompaniments for your sausages include a fried egg, chips, a salad or baked beans.
NB If you want crispier sausages, coat them with beaten egg then bread crumbs before frying