We’ve tried so many different veggie sausages, and after chewing our way through either soft, tasteless, too salty or simply oddly flavoured ones we have finally given up…
So I made these, and when we took the first bite… wow! This is how a veggie sausage should taste!
Crispy on the outside and bursting with flavour on the inside, these sausages are based on a traditional Welsh dish: the Glamorgan sausage. Originally Glamorgan cheese was used, but now Caerphilly cheese seems to be the norm. No chance of finding that here, so I improvised and mixed parmesan and feta… perfect. The melting consistency of parmesan and the slight sharpness of the feta combine to produce a pretty good sausage!
To serve two people as a main meal (making 8 sausages) you will need:
- 1 leek (approx. 125g/5oz), thinly sliced
- 25g (1 oz) butter
- 100g (4oz) and 75g (3oz) fresh wholemeal breadcrumbs
- 2 eggs, separated
- 150g (6oz) grated cheese – I used 100g(4oz) parmesan and 50g (2oz) feta, but cheddar and feta is also good
- 1-2 tbsps chopped fresh parsley
- 2 tsps chopped fresh thyme (or 1tsp dried)
- 1 tsp dried English mustard
- salt and black pepper
Gently fry the leek in the butter until softened, but not brown.
In a large bowl mix the 100g of breadcrumbs, the cheese, and the herbs. Season with salt and black pepper.
In a second bowl mix the egg yolks and mustard.
In a third bowl whisk the egg whites lightly with a fork.
Add the leeks and egg yolk to the breadcrumb mixture and stir well. Divide into 8 and form sausage shaped rissoles. (Mine were a bit fat!) Spread the 75g of breadcrumbs on a plate. Dip each sausage into the egg white, coating well, and then roll in the breadcrumbs. Chill for at least 30 minutes.
Fry the sausages in sunflower oil until golden brown on all sides, about 8-10 minutes.
Serve with salad and chips.