Glamorgan Sausages  (Selsig Morgannwg)

This is an incredible Welsh recipe featuring leeks combined with cheese, breadcrumbs and seasonings to make a vegetarian ‘sausage’.  While probably best considered a savory fritter, they are not only wonderful hot from the fryer but also at room temperature.   No one will complain (or probably even notice) the lack of meat.  We have not tried it, but suspect that they would be excellent if served with a Welsh rarebit sauce with a fresh green salad on the side.  

3 cups fresh breadcrumbs
1 cup aged cheddar, shredded
1 leek, cleaned and thinly sliced
1 tablespoon freshly chopped flat leaf parsley
1 teaspoon dry thyme leaf
1 teaspoon rubbed dry sage
1 teaspoon dry mustard powder
Salt and freshly ground black pepper to taste
2 eggs, separated
Milk (as needed)
Flour for dredging
Fine dry breadcrumbs, for dredging
Vegetable oil for frying

Mix together the breadcrumbs, cheese, leek, parsley, thyme, sage, mustard, salt and pepper, egg yolks, and just enough milk to make a firm and somewhat sticky dough.   Divide into 8 equal pieces and form into sausage shapes.  Cover and refrigerate for an hour.

Remove the sausages from the refrigerator.  Whisk the reserved egg white.  Lightly dredge the sausages in the flour, then lightly coat each with egg white and finally with the dry bread crumbs. Return to the refigerator.

Heat 1” of oil in a large skillet to 350° F.  Lower the coated sausages into the hot oil, and cook until golden-brown on the bottom.  Turn the sausages over and continue cooking the other side until they are also golden, another 5 minutes.  Remove from oil and allow to drain on paper towels before serving.  

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