Golden Glamorgan Sausages

Glamorgan sausages are a traditional Welsh vegetarian sausage made without meat. Instead, they’re prepared from a mixture of crumbled cheese, fresh breadcrumbs, and leeks or spring onions, bound together with egg and shaped into sausage-like cylinders.

This dish dates back to at least the 19th century and became especially popular during World War II, when meat was scarce.

Skills Check

Follow a recipe; follow food safety & hygiene rules; tidy away; use measuring spoons; use weighing scales; grating; breaking and beating and egg, shape and forming, dipping and coating

Equipment

Weighing scales, knife, fork, scissors, grater, large mixing bowl, chopping board, 3 x shallow dishes, spoon, baking sheet, greaseproof paper, pastry brush.

Allergens:

Gluten | Milk | Egg | Mustard

Please note the allergens listed are indicative only. Allergens may vary depending on brand; check the labels on the products you use

Ingredients (makes 8 sausages):

• 3 slices of brown bread (grated)
• 3 slices of white bread (grated)
• 120g cheese, crumbled by hand into small pieces
• 2 sprigs of parsley
• 4 eggs
• 1/2 tsp english mustard powder
• 5 or 6 twists of cracked black pepper
• 2 baby leeks, or 4 spring onions
• 6 tbsp flour
• olive oil to brush

Method

1. Preheat the oven to 200C (fan 180C, gas mark 6).
2. Place half of the breadcrumbs and the crumbled cheese in a large bowl, and mix well.
3. Remove the parsley stalks and finely chop or tear the leaves. Add to the bowl.
4. Crack 2 of the eggs into a separate bowl, beat lightly with a fork until mixed.
5. Beat 2 of the eggs lightly in a separate bowl. Add to the breadcrumb and cheese mixture along with the mustard powder and black pepper. Mix thoroughly.
6. Trim the ends and cut into small pieces. Stir into the mixture until well combined.
7. Divide the mixture into 8 portions. Roll each portion between your hands to form sausage shapes. Cover and chill in the fridge until firm.
8. Preparing the coating: Beat the remaining 2 eggs in a bowl.
   Place the flour in one shallow dish, and put the remaining half of the breadcrumbs in a separate shallow dish
9. Take each chilled sausage, roll in flour, then dip in the beaten egg, and finally coat with the remaining breadcrumbs. Place on a lined baking sheet.
10. Brush each sausage lightly with oil
11. Bake for 25-30 mins until golden.

So thinking about Golden Glamorgan Sausages ...

Cheese is a good source of calcium and protein, but it is also high in saturated fats and salt. Use small amounts of mature cheese (it tastes stronger so you need less of it!) and choose low fat options where possible.

Leeks are a good source of vitamins A, C, and K, which help keep your eyes, skin, and bones healthy.
They also contain fibre to support digestion and antioxidants that help protect your body’s cells

Nutritional Information

per 2 sausage serving
% of an adult's reference intake
Typical values per 100g: Energy 1160kJ / 276kcal

Notes

A traffic light system is used on nutrition labels to make it easier to see which foods and drinks are lower in calories, fat, sugar and salt. Try and choose more ‘greens’ and ‘ambers’ and fewer ‘reds’, and stick to smaller portions of ‘reds’.

Just because a recipe or a food has a red traffic light doesn’t mean you shouldn’t eat it. Understanding why a food or recipe might have a red light can be helpful. For example oily fish is high in total fat and so any recipe containing oily fish is likely to be ‘red’ for fat. But it is recommended that we eat oily fish at least once a week because the type of fat it contains is beneficial for our health.

% Reference Intakes are also shown. Reference Intakes are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet (based on an average-sized woman doing an average amount of physical activity). Most children will require less than these Reference Intakes. The contribution of one serving of a food or drink to the Reference Intake for each nutrient is expressed as a percentage.