Vegetarian Glamorgan Sausages with Rich Tomato Relish
Real comfort food from the South of Wales! Glamorgan sausages are essentially breadcrumbs, leeks and copious amounts of cheese, but flavoured with some extra herbs and mustard, these vegetarian sausages are a real treat! Cheesy, moist and filling, they are best served with roasted vegetables or a fresh green salad. We have also added a smoky and rich tomato relish to go with it!
170ggfresh breadcrumbswe used stale sourdough (see datails below)
1tspdried mixed herbs
150gmature cheddarfinely grated
freshly ground black pepper
For Tomato Relish:
1garlic clovefinely chopped
For Roasted Broccoli:
1large red onioncut into 8 wedges
Make Glamorgan Sausages:
First, melt the butter in a large non-stick frying pan and cook the leeks for approx. 8 minutes. Your leeks should soften, but don't let them brown. Then leave them in the pan to cool.
Make breadcrumbs in your food processor. Set 70g of the breadcrumbs aside. Mix the remaining 100g with parsley, mixed herbs and cheddar in a large bowl.
In a separate bowl, beat two egg yolks with wholegrain mustard, salt and pepper.
Tip the leeks into the breadcrumb mixture. Add the egg yolks and mix to combine.
Using your hands, shape 6 sausages, firmly pressing the mixture with your palms, so they hold shape. Place the sausages on a baking parchment-lined tray or a chopping board.
Now, beat the egg and spread the reserved breadcrumbs in a shallow dish. Dip the sausages in the egg, then roll in the breadcrumbs to coated (press the breadcrumbs in with your hands to make sure they stick to the surface. Place the sausages back on the board/tray and cover with clingfilm. Place it in the fridge for approx. 30 minutes to firm up.
Make The Relish:
Heat 2 tbsp of olive oil in a small saucepan. Add the tomatoes and garlic. Cook on low heat for 5-10 minutes unitl tomatoes soften. Then add a tsp of smoked paprika, a tbsp of tomato paste and a tsp of brown sugar. Mix well and leave to simmer on low heat for another 5 minutes unitl it thickens.
Roast the Vegetables:
Preheat the oven to 180°C Fan. Tip the broccoli florets and onion wedges into a large bowl, drizzle with olive oil and sea salt. Toss to coat, then tip onto a large baking tray and spread into a single layer. Roast for 18-20 minutes. The vegetables should soften and brown a little but still retain crunch!
When the broccoli is 10 minutes away from being done, heat the oil into a large non-stick frying pan (you can use the leek pan) and fry the sausages for approx 10 minutes, turning them so they turn golden on all sides.
Serve your cheesy Glamorgan sausages with roasted vegetables and a big spoonful of smoky tomato relish!