Hairy Bikers Glamorgan Sausages Recipe

There is no meat in Hairy Bikers Glamorgan sausages, because these are leeks, Cheddar and fresh breadcrumbs rolled and fried. That version is in British Classics, and it serves 4 with a chilli relish at about 570 calories in 75 minutes.

Wales gave them the starting point, because Si and Dave “were challenged to make a great veggie sausage” and looked there. But their version gets a second coat of crumbs on the outside, which is what makes them fry up properly crisp.

Thirty minutes in the fridge is not optional here, since the mixture is soft and will break up in the pan without it. So crumb them, chill them, then fry them, because that order is what holds the sausage shape together.

Hairy Bikers Glamorgan Sausages

Author: Alex Saidani Cooking Method:Frying Cuisine:British Welsh Courses:Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:570 kcal Best Season:Summer

Description

Glamorgan sausages are Welsh and meat free, built from leeks and cheese rather than anything from a butcher. Make the relish while they firm up in the fridge, then everything lands on the plate at the same time.

Ingredients

For the Sausages

• 25g butter
• 115g leeks (prepared weight), finely sliced
• 175g fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 150g Cheddar cheese, finely grated
• 2 eggs, separated
• 1 tsp English mustard
• ½ tsp sea salt
• 5 tbsp vegetable oil
• Black pepper

For the Red Onion and Chilli Relish

• 2 tbsp vegetable oil
• 2 medium red onions, finely sliced
• 1 red chilli, finely chopped
• 2 garlic cloves, crushed
• 75g light brown muscovado sugar
• 5 tbsp white wine vinegar

Instructions

1. Soften the leeks: Melt the butter in a frying pan and fry the sliced leeks gently for about 10 minutes, until very soft but not coloured.
2. Mix the base: Put 100g of the breadcrumbs in a large bowl with the parsley, thyme and grated cheese, then mix until well combined. Beat the egg yolks in a separate bowl with the mustard, the salt and plenty of black pepper.
3. Bind it: Take the pan off the heat, tip the leeks into the breadcrumb bowl, then add the egg yolks and mix well.
4. Shape: Divide the mixture into 8 and roll each piece into a sausage shape on a tray lined with cling film.
5. Crumb and chill: Whisk the egg whites until just frothy, then scatter 40g of the remaining breadcrumbs over a large plate. Dip each sausage into the egg white and roll it in the crumbs until evenly coated, then chill for 30 minutes.
6. Start the relish: While they chill, heat 2 tbsp of oil and fry the red onions for 20 minutes until very soft and just colouring.
7. Finish the relish: Add the chilli and garlic and cook for 5 minutes more, stirring regularly so the garlic does not catch. Sprinkle in the sugar and pour over the vinegar, then simmer for 5 minutes until thick and glossy.
8. Fry the sausages: Heat the 5 tbsp of oil in a large frying pan and fry the sausages over a medium heat for 10 to 12 minutes. Turn them regularly so they colour evenly, then serve them golden and crisp with the relish and some veg.

FAQs

Why do my Glamorgan sausages fall apart?

Almost always because they went into the pan warm, so that half hour of chilling is doing real work. The mixture is only held together by egg yolk and cheese, which both firm up when cold and soften when warm.

Check you separated the eggs properly too, since the yolks bind the mixture and the whites glue the outer crumbs on. Their veggie meatballs are built the same way from breadcrumbs, cheese and egg, though those get baked rather than fried.

Should I use Caerphilly or Cheddar?

Both are right, and it depends which of their versions you follow. British Classics asks for 150g of finely grated Cheddar, while the BBC Food version from Best of British asks for Caerphilly or Welsh Cheddar.

Caerphilly is the traditional cheese for a Glamorgan sausage, so use it if you can find it and Cheddar if you cannot. Check the label either way if you are cooking for vegetarians, since plenty of hard cheese is still made with animal rennet.

Do the breadcrumbs have to be fresh?

Yes, and this is the one substitution that will spoil them. Fresh white breadcrumbs stay soft and hold moisture, while dried packet crumbs drink it up and turn the mixture dry.

Blitz two or three slices of ordinary white bread and you have plenty, since 100g goes in the mix and 40g on the outside. The recipe lists 175g, so you will have a little spare, which is handy if you run short while coating.

Is the relish worth the extra half hour?

It is, and the timing works out so it costs you nothing extra. The relish needs about 30 minutes on the hob, which is exactly how long the sausages sit in the fridge.

Si and Dave give a tip in the book about heat, saying to use half a chilli for a milder relish. That relish is for eating the same day, so if you want one that keeps, their rhubarb chutney goes into sterilised jars instead.

What is the sausage roll version?

They have a second version that wraps the same idea in pastry instead of frying it. Glamorgan sausage rolls appear in Ultimate Comfort Food, using ready-rolled puff pastry to make 24 of them.

That filling swaps in tarragon and a teaspoon of Worcestershire sauce, then uses Caerphilly, Cheddar or Gruyère. The book says to serve the fried ones with relish and some veg, and their tattie scones fry alongside in the same pan.