Glamorgan leek and cheddar sausages
Meat-free Welsh cheese and leek croquettes, crumbed and browned.
Active time45 min
Cooking30 min
Total3 hResting : 1 h 45 min
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Ingredients
- 2 tsp fresh thyme leaves
- 2 leeks
- 50 g butter
- 400 g grated mature cheddar
- 4 eggs
- 50 g wheat flour
- 100 ml sunflower oil
- 1 tbsp Dijon mustard
- 1 pinch of ground black pepper
- 1 pinch of salt
- 400 g fresh white bread crumb
Preparation
Wash the thyme, strip the leaves and chop them. Split, wash and slice the leeks. Cook in the butter over medium heat for 10 min until soft. Cool for 5 min.
2 tsp fresh thyme leaves2 leeks50 g butter- knife
- frying pan
- spoon
Finely crumble the bread crumb. Separate the eggs and reserve the whites. Mix 200 g breadcrumbs with the thyme, yolks, cheddar, mustard, salt and pepper. Add the leeks and all the butter from the pan. Shape small, even sausages on a parchment-lined tray. Chill for 30 min until firm.
400 g grated mature cheddar4 eggs1 tbsp Dijon mustard1 pinch of ground black pepper1 pinch of salt400 g fresh white bread crumb- mixing bowl
- spoon
- tray
- baking parchment
Lightly whisk the reserved whites. Put the flour on a plate and 200 g breadcrumbs on another. Coat each sausage in flour, then egg white and breadcrumbs. Chill for another 60 min.
50 g wheat flour- mixing bowl
- whisk
- plate
- tray
Heat the oven to 180 °C. Heat the oil in a frying pan and fry the sausages in small batches for about 6 min, turning gently until golden all over. Transfer to a baking tray and bake for 10 min until piping hot in the centre. Remove with oven gloves and serve.
100 ml sunflower oil- oven
- frying pan
- baking tray
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration