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No Meat, Poor Man

Glamorgan Sausages

glamorgan sausages
This particular version is from Rachel Demuth’s lovely Green World Cookbook

You’ll need:
  • 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
The Steps:
  • 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.
The Results:
  • 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).
The Variations:
  • 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)