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Glamorgan sausages

Glamorgan sausages

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45



  • 225g Caerphilly or Lancashire cheese, grated

  • 200g fresh white breadcrumbs

  • 1 onion, very finely chopped

  • 1 teaspoon Dijon mustard

  • 1 tablespoon chopped flat-leaf parsley

  • 1 teaspoon thyme leaves

  • 2 eggs

  • Plain flour, to coat

  • 3-4 tablespoons olive oil


  • 01

    Place the cheese, breadcrumbs, onion, mustard and herbs in a food processor and process until just combined. Season well, then add 1 whole egg and 1 egg yolk (reserving the eggwhite) and process briefly. Use your hands to form mixture into 8 sausage shapes. Whisk eggwhite until just frothy. Roll sausages in eggwhite, then in flour. Heat oil in a frypan over medium heat and cook sausages until brown all over.

  • 02

    To make the sun-dried tomato gravy, heat the oil in a saucepan over low heat, then cook the onion until softened. Add the sun-dried tomato paste and vegetable stock, bring to the boil, then reduce heat to low and simmer for 15 minutes. Season with salt and pepper.

  • 03

    Serve the sausages with the gravy or an onion marmalade (available from gourmet food stores), and mashed potatoes, if desired.



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