Glamorgan sausages are Welsh, vegetarian, and older than most things claiming to be either. Leek, cheese, breadcrumbs, no meat and no apology. Patties rather than sausages because they hold together better in a domestic pan and nobody needs the drama.
Cheese and honey is an old pairing. Truffle sits in the middle of it and makes the whole thing taste like it took longer than it did.
25 mins. Makes 8.
Ingredients
- 200g Caerphilly or a crumbly white cheddar, grated
- 150g Fresh breadcrumbs
- 2 Leeks, white part only, sliced thin
- 30g Butter
- 2 Eggs, one whole and one separated
- 1 tsp English mustard
- 1 tbsp Thyme leaves
- 50g Dry breadcrumbs, for coating
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- Oil, salt, plenty of black pepper
Method
- Butter in a pan, leeks in with a pinch of salt over low heat, 8 mins, until soft and sweet with no colour. Cool them. Hot leeks will melt the cheese too early.
- Cheese, fresh breadcrumbs, leeks, thyme, mustard, the whole egg and the egg yolk, salt and a lot of pepper. Bring it together with your hands.
- Eight patties, pressed firm. Fridge for ten minutes if you have it.
- Egg white whisked loose. Patties through it, then the dry breadcrumbs.
- Shallow fry in oil, medium heat, 3 mins a side, until deep golden and craggy. Medium, not high, or the outside burns before the cheese goes molten.
- Onto a plate. Plateit Truffle'd Hot Honey over them while they are still hot enough to loosen it.
Do this: Cool the leeks properly. Warm leeks turn the mix greasy and the patties fall apart in the pan.
