Having found myself with some stale-bread-turned-breadcrumbs at my disposal today, I was running through the various things that I could do with the breadcrumbs and hit upon the excellent idea of using them to make some glamorgan sausages for dinner. Glamorgan sausages are a type of a meatless sausage originally developed in Wales in the 19th century and revived during WW2 because of the general shortage of meat due to rationing. They have also been referred to as a “Poor Man’s Sausage” because of the lack of meat therein. However, it would be a distinct shame if these sausages were only ever considered as an option where meat was either not available or not affordable, because they are quite worthy of consideration in their own right. (But, hey, even if the recession is the motivating force behind getting these sausages on your plate, you will, I think, be glad once they get there!)
This particular version is from Rachel Demuth’s lovely Green World Cookbook
- 150g wholewheat breadcrumbs (or use gluten-free breadcrumbs if you’re avoiding wheat/gluten)
- 150g strong cheddar cheese
- 6 spring onions, finely sliced, including the best of the green part (alternatively, substitute young leeks)
- 2 tblsps chopped fresh parsley
- 1 tblsp chopped fresh sage (or use up to 1 tsp dried sage)
- 1 tsp vegetable bouillon powder
- 1 tsp mustard powder
- 0.5 tsp paprika
- salt and freshly ground black pepper to taste
- 2 eggs, yolks and whites separated
- polenta for coating the sausages
- Whiz the breadcrumbs, cheese, spring onions, parsley, sage, bouillon powder, mustard, paprika, black pepper and salt in a food processor. (With the cheese and bouillon powder, I find that these really don’t need much, if any, in the way of added salt).
- Add the egg yolks and mix. The consistency should be soft and malleable, but not sticky.
- Divide into about 8 or 9 similar sized pieces (whatever number makes it easiest to divide amongst the intended eaters). Roll the pieces into sausage shapes.
- Dip the sausages in egg white and roll them in polenta.
- Shallow fry in oil until crisp and golden.
- Serve with onion gravy and mashed potatoes for the full (veggie) bangers and mash experience or try with some sweet fruit chutney.
- Sausages for 3 or 4 people (the original recipe says 4 but I’ve found that 3 of us easily scoff the amount that this tasty recipe makes).
- Try substituting 0.5 tsp of dried thyme for the sage (as many other recipes for these sausages seem to do, though personally I really like the sage flavouring)