Rose-Tinted Recipes: Glamorgan Vegetarian Sausages

So? did anyone try the kiwi chicken from my first Rose Tinted Recipes?  What was the verdict?  Like I said, I was 18/19 when I last made that one and have no recollection of it.  I must have liked it as it made recipe Numero uno in my book…

Anyway today I am sharing this one because I use it ALL THE TIME and bulk make it for myself, my B&B guests, other B&B owners and sometimes for the local caffi in our village.  They are the most delicious alternative to meat sausages …. and they go great with bacon 😉

Our veggie and non veggie guests love them.  Whilst this is not my own recipe , you can find it all over the internet, I do tweak it slightly.  This is what I do….

Glamorgan Vegetarian Sausages (make 8 – I usually triple and freeze the sausages in pairs)

Ingredients

8oz fresh wholemeal breadcrumbs (I use my own homebakes bread from my breadmaker but any wholemeal bread will work)

6oz mature cheddar (I use Welsh extra mature cheddar)

2 tblsp finely chopped leeks (can be replaced with red onion)

2 tblsp parsley

1 tblsp marjoram

1 tblsp course-grain mustard

2 eggs (I use eggs from our free roaming hens where possible)

salt / pepper

dried breadcrumbs (sometimes i make them from left over white bread by crumbing and baking, sometimes I  buy Paxo natural breadcrumbs)

Method

in a bowl mix wholemeal breadcrumbs, grated cheddar, chopped leek, parsley, marjoram, salt, pepper, bind with the mustard one egg and one yolk – save the second egg white for later)

Shape the mixture into 8-10 sausage shapes

Beat the egg white, dip each sausage and roll in breadcrumbs

Sausages can be shallow or deep fried, they’ll even work on a BBQ

BTW (and excuse the shameless plug), there are loads of reviews of our B&B, many of which comment on the breakfast… check out tripadvisor or booking.com