Glamorgan Sausages with a rich onion gravy & pesto mash
This is a Welsh recipe, originating from Glamorgan in South Wales, for skinless meatless sausages. They were first recorded in the 19th century when it was the norm for towns to have their own local sausages. During the second-world war this meatless recipe was revived because of meat rationing.
Serves: 4
Ingredients
- 150g organic wholewheat breadcrumbs
- 150g strong cheddar, grated
- 6 spring onions, finely sliced with the best of the green
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon vegetable bouillon powder
- 1 teaspoon mustard powder
- 1/2 teaspoon paprika
- freshly ground black pepper
- 2 egg yolks (keep the egg whites)
- polenta for rolling the sausages
- 2 egg whites
- sunflower oil for frying
Method
- Whiz up the bread in a food processor. Add all the other ingredients up to the eggs & whiz again then add the egg yolks & mix. The consistency should be soft & malleable, but not sticky.
- Divide the mixture into 8 similar sized pieces & roll each one into a thin sausage, about 8cms long.
- Dip the sausages in the egg white & then roll them in the polenta.
- Shallow fry in sunflower oil until crisp & golden.
- Serve with leek & applesauce, grilled tomatoes & pesto mash.
Rich Onion Gravy
Serves: 4
Ingredients:
- 1 large onion, finely sliced
- 1 tablespoon sunflower oil
- 1 teaspoon marmite
- 250mls hot water
- 1 tablespoon plain white flour
- salt & freshly ground black pepper
Method
- Gently fry the onion in the sunflower oil until soft, but not browned. Take off the heat & set aside.
- Place the marmite in a measuring jug and pour in the hot water, stir until the marmite has dissolved.
- Reheat the onions & stir in the flour.
- On a medium heat, slowly add the hot water & marmite, stirring all the time, & then simmer for a few minutes until the gravy has thickened.
- Season to taste with salt & black pepper.
Tips
To make delicious grilled tomatoes, slice the tomatoes in halves, rub with garlic & drizzle on a little shoyu & olive oil, then grill.
For the pesto mash, just stir in a tablespoon of pesto to the mashed potato before serving.
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