January and February are traditionally lean months so I often avoid (or at least restrict) the amount of meat I eat. Stuffed from Christmas and recovering from financial overindulgence its nice to pare things down a bit and appease the vegetarian in me.
As a teenager and into my early twenties I was vegetarian. No fish and no meat. In fact I even made a foray into vegan living, but as a fussy teenager with a mother who had no idea what to feed a girl of such persuasion, it meant eating very little. Not a healthy option for an adolescent girl and after a six months I saw sense and returned to a less restrictive veggie diet.
My mother gave vegetarian cooking a good go. Being quite creative in those days and an avid collector of Sainsbury’s recipe cards (circa 1980 something) she tried out all kinds of strange and wonderful recipes on us kids. One of her favourite and regular creations was something called “Glamorgan supper” a breadcrumb, cheese, egg and spring onion mixture, rolled into balls and fried. We couldn’t get enough of them back then, but it was only as I got older I discovered they were in fact a variation on the Welsh classic, Glamorgan sausages.
Now I have my own kids, one of whom is an avid meat hater, Glamorgan sausages have once again become the perfect lunch or supper dish of the day, avidly devoured with a rich home-made tomato sauce..or indeed good old ‘sos coch’ (which translated is red sauce. In other words plain old tomato ketchup). I prefer mine with a nice tomato chutney, or even red onion marmalade and a lightly dressed salad.
Glamorgan sausages: recipe makes approx 8
110g Gorwydd Caerphilly
1 small leek finely chopped and cooked gently in butter until soft but not browned (or a bunch of spring onions if you prefer)
1 teaspoon of Welsh honey grain mustard
1 teaspoon fresh thyme chopped
a small handful of finely chopped flat leaf parsley
2 large eggs beaten
a drop of milk (if needed)
Halen Mon sea salt
1 egg beaten
3 to 4 tablespoons of sunflower oil
A lightly dressed salad, some nice tomato relish (or sos coch…tomato sauce…as the kids prefer)
Mix the breadcrumbs, herbs, spring onions (or cooked leek) and grated cheese in a large bowl. Add the beaten eggs and mustard, with a little salt and pepper, to the bowl and mix until you have a stiff doughy mixture.
Divide into eight sausage shapes.
Beat the remaining egg in a shallow dish and spread the panko crumbs on a plate. Dip each sausage in the egg, then roll in the crumbs. Heat sunflower oil in a shallow frying pan until quite hot and just sizzling but not smoking, then lay the sausages in the pan in a single layer and cook until nicely browned on all sides.