Glamorgan \"Sausage\" recipe
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Ingredients
- 1 tablespoon vegetable oil 2 medium leeks, light green parts only, minced 4 sprigs fresh thyme, leaves only 2 cloves garlic, minced ⅓ cup dry bread crumbs, divided ⅓ cup all-purpose flour, divided ¼ cup shredded sharp Cheddar cheese ¼ cup shredded Havarti cheese ⅓ cup milk 2 large eggs, divided ½ teaspoon mustard powder 1 teaspoon milk ¼ cup vegetable oil for frying
Nutrition Info
- 190.8 caloriescarbohydrate: 19.7 gcholesterol: 75.1 mgfat: 9.7 gfiber: 3.7 gprotein: 8.2 gsaturatedFat: 3.7 gservingSize: -sodium: 157.2 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Glamorgan \"Sausage\"
Directions
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Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic, saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining \"sausage\" links.
Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.