Page 15 - Veggiefood Presentation
P. 15
Glamorgan sausages
with red onion relish
Ingredients Method
25g butter For the sausages, melt the butter in a large non-
115g leeks, trimmed, finely sliced stick frying pan and fry the leek gently for 8-10
(prepared weight) minutes, or until very soft but not coloured.
175g fresh white breadcrumbs Put 100g of the breadcrumbs, the parsley, thyme
2 tablespoons chopped fresh parsley and cheese in a large mixing bowl and mix until well
1 tablespoon chopped fresh thyme combined. Beat the egg yolks with the mustard, salt
150g Cheddar cheese, finely grated and plenty of freshly ground black pepper in a
separate bowl.
2 free-range eggs, separated
1 teaspoon English mustard Remove the frying pan from the heat and tip the
leeks into the bowl with the breadcrumbs. Add the
½ teaspoon sea salt egg yolks and mix together well with a large
5 tablespoons olive oil wooden spoon until well combined. Divide the leek
Freshly ground black pepper mixture into eight portions and roll into sausage
2 tablespoons olive oil shapes. Place the sausages onto a tray lined with
cling film.
2 medium red onions, finely sliced
1 red chilli, finely chopped Whisk the egg whites lightly in a bowl with a large
metal whisk until just frothy. Sprinkle 40g
2 garlic cloves, crushed breadcrumbs over a large plate. Dip the sausages
75g light brown muscovado sugar one at a time into the beaten egg and roll in the
5 tablespoons white wine vinegar breadcrumbs until evenly coated, then place on the
baking tray. Chill the sausages in the fridge for 30
minutes.
Meanwhile, for the relish, heat the oil in a large
non-stick saucepan and fry the onions for 20
minutes, or until very soft and just beginning to
colour. Add the chilli and garlic to the pan and cook
for a further five minutes, stirring regularly.
Sprinkle with the sugar and pour over the vinegar.
Bring to a simmer and cook for five further minutes,
or until the liquid is well reduced and the relish
becomes thick and glossy. Remove from the heat,
set aside to cool for a few minutes then tip into a
serving dish.
Heat the oil into a large non-stick frying pan and fry
the sausages over a medium heat for 10-12
minutes, turning regularly until golden-brown and
crisp. Serve the sausages with a good spoonful of
onion relish and some thinly sliced runner beans.
