These vegetarian Glamorgan sausages have two great things about them, they’re Welsh and have cheese in them. Welsh, cheesy and moreish, therefore, you have to have at least 3 on your plate. The tip with these is to add breadcrumbs until it’s a substantial mixture to make into a sausage shape. Or if that fails, use the edge of the frying pan to push the, against to get the shape right. These take minutes to make and a few minutes to cook aswell. You can also make miniature versions for little hands, meaning children, not adults with small hands, anyway, here’s the recipe…
Makes 8 sausages
2 slices of wholemeal breadcrumbs, ripped up and blitzed in the blender
1 egg, whisked
Half a leek, finely chopped
100g ricotta cheese
150g cheddar cheese
Teaspoon of whole grain mustard
Splash of sunflower oil.
Fry a little oil and add the leek, cook until softened, about 2 minutes.
Add all the ingredients together in a bowl, save a little of the breadcrumbs, and add the leek. Add the egg, you should have a firm dough mixture, if not add a little for breadcrumbs.
Make 8 sausages and roll in a plate of breadcrumbs.
Add to a frying pan that has a little oil in it, fry until golden. Use a small spatular to get out the pan gently.