Glamorgan Sausages

Before You Start

The hour in the fridge is the recipe. Warm sausages disintegrate the moment they hit the pan.

Caerphilly if you can find it; a dry, crumbly Lancashire or Wensleydale is the nearest substitute.

Turn them gently and often. Left on one side too long the crust sticks and tears.

Making Glamorgan Sausages

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1. Melt the butter and cook the leeks over a low heat for 10 minutes, until completely soft but not coloured. Tip onto a plate and cool to room temperature.

   Mark done Start 10 min timer

2. Mix the cooled leeks with the Caerphilly, fresh breadcrumbs, thyme, mustard, salt, pepper, parsley and the egg yolks. It should hold together when squeezed.

   Mark done

3. Divide into 8 and roll each into a sausage about 10 cm long, pressing firmly.

   Mark done

4. Refrigerate at least 1 hour, uncovered, until properly firm.

   Mark done

5. Beat the egg whites lightly in one bowl and put the dried breadcrumbs in another.

   Mark done

6. Roll each sausage in egg white, then in breadcrumbs, pressing them on all over.

   Mark done

7. Heat the oil and butter in a frying pan over medium heat and cook the sausages 8 to 10 minutes, turning every couple of minutes, until crisp and deep gold all round.

   Mark done Start 8 min timer

8. Drain briefly on a rack and serve hot.

   Mark done

Related guide: Prep, cook and total time.

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What's Going On Here

These fall apart for one reason: warm mixture. Egg and cheese bind them, but both need to be cold and set before the sausages meet a hot pan, which is what the hour in the fridge is for. Cooking the leeks first and letting them cool matters for the same reason — warm leek softens the breadcrumbs into paste and melts the cheese before it can do its job. Caerphilly specifically because it is dry and crumbly; a wetter cheese loosens the mixture.

After You've Cooked It

Refrigerated raw for 2 days, or cooked for 3. They freeze uncooked for 2 months.

Good With

• Onion gravy
• A sharp chutney
• Buttered leeks

Still Wondering?

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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