Talk:Glamorgan sausage

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Recipe for Glamorgan Sausages

Ingredients

* 175-200g fresh white breadcrumbs * 150g Caerphilly cheese or Lancashire cheese, crumbled or grated * half a leek or 6 spring onions, very finely chopped * 1 tbsp chopped parsley * half tsp thyme, leaves only * black pepper * 2 eggs, lightly beaten * 1 1/2 teaspoons English or Dijon mustard * 2-3 tablespoons of milk * 45g butter or 3 tablespoons of sunflower oil

Method

1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well.

2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy.

3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up.

4. To fry the sausage, heat the butter or oil in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes.

5. To grill, preheat the grill. Drizzle the sausages with a little melted butter or oil and grill the sausages under a pre-heated grill until well browned on all sides, turning frequently. —Preceding unsigned comment added by 212.159.51.91 (talk) 12:15, 28 February 2010 (UTC)

"Traditionally vegetarian"
Given that cheese is traditionally (though not always) made with animal stomach lining, Glamorgan sausages aren't strictly vegetarian depending on your definition of vegetarianism.Gymnophoria (talk) 12:04, 22 November 2016 (UTC)

For many years virtually all British cheeses have been vegetarian. []Stub Mandrel (talk) 16:53, 19 June 2019 (UTC)