Inbetween Glamorgan Sausages

Glamorgan sausages aren't sausages at all, but they are a traditional Welsh recipe ideal for serving in the dull days between Christmas and New Year. They are a great way to use left over cheese, bread and vegetables. This recipe makes 8 sausages.

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150g cheese

25g butter

115g leeks, or a mixture of left over vegetables

175g breadcrumbs, 100g for the mixture and 75g for the coating

1 tablespoon of mixed herbs

2 eggs, separated

Half a teaspoon of salt

A pinch of black pepper

Vegetable oil for cooking

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  1. 1) Melt the butter in a pan on top of the stove.
  2. 2) Add the leeks and other vegetables and cook in the oven for a few minutes until soft but not brown. Keep checking and stirring.
  3. 3) Put 100g of breadcrumbs, the herbs and cheese in a bowl and mix in the vegetables, butter from cooking them, egg yolks, salt and pepper.
  4. 4) Divide the mixture into eight pieces and roll each one in your hands to make sausages.
  5. 5) Dip each one in egg white and then in the remaining breadcrumbs before placing on a baking sheet.
  6. 6) Put the sheet in the fridge for 30 minutes.
  7. 7) Heat the oil in a dish in the oven until hot and carefully place in the sausages. Put in the oven, bringing out to turn them over every 4 or five minutes until they are brown and crisp all over.
  8. 8) Serve with mashed or roast potatoes and some salad.