Wednesday, March 15, 2006

A WELSH SAUSAGE RECIPE

I miss Wales. While I was missing it, I remembered a wonderful Welsh vegetarian recipe which I haven't made for ages.

Tempted to make Welsh cakes for afters, but am on a emergency-one-week-bridesmaid-diet. (Not a very good one, but I only want to drop a couple of pounds, not a stone.)

Yes, much prefer being curvy and contented. I would have to sacrifice a lot to be skinny - sausage and mash, for one. Good thing we Welsh girls are naturally gorgeous. I couldn't live without sausage and mash.

GLAMORGAN SAUSAGES
(makes plenty - they freeze well.)

1 large or 2 skinny leeks, chopped very finely
150g cheddar
100g bread
1tsp dried sage
1tbsp fresh parsley, chopped
0.75tsp mustard powder
1tsp vegetable bouillion
Black pepper
2 egg yolks

Saute the leek gently (I did this in a splash of water to avoid extra fat!) to take away that potent onionyness. Grate the cheese, finely chop the bread into crumbs, and mix all the dry ingredients together. Add the egg yolks and stir to a thick, sticky mess. Refrigerate if there's time - makes the rolling easier.

Flour your hands. Shape into sausages and roll in egg white, then semolina (if you have any) or some more breadcrumbs. Refrigerate again, until you're ready to cook.

At Dermouths' (fab veggie restaurant in Bath) they shallow fry these until golden, but I've discovered they bake just fine. Drizzle with a little olive oil and put in oven until golden.

Serve with mash and beans... or gravy... and enjoy.