Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted. You can serve these "sausages" as a side or a vegetarian main, but my favorite way to eat them is straight out of the hot oil dipped in mustard. With a cold pint of beer, of course.
Traditionally glamorgan sausages are made with Caerphilly cheese, a soft white cow's milk cheese from Wales that has a light, almost white color and crumbly texture. The flavor is mild but it has a slight sour tanginess. If you can find it, then by all means use it. If you can't, then use a combination of mild havarti or monterey jack and sharp old cheddar to get somewhere close. Whichever cheese you end up using, this dish is perfect for a simple lunch, or something to munch on alongside a few glasses of good beer.
- 1 tablespoon butter
- 1 leek, finely chopped
- 2 sprigs thyme, leaves removed
- 1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)
- 1 1/2 cups breadcrumbs, divided
- 2 eggs, divided
- 2 tablespoons milk
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- Vegetable oil, for frying
Melt butter in a large skillet over medium high heat. Add leek and thyme leaves and cook, stirring, until onions are soft and just beginning to brown, about 5 minutes. Remove from heat and set aside.
In a large bowl combine cheese, 1 cup breadcrumbs, 1 egg, milk, mustard, and reserved leek mixture. Season with salt and pepper. Mix with hands until all the ingredients are moist and you can easily form a sausage shape with the mixture. Divide mixture into 8 pieces and form each piece into the shape of a sausage.
Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.
In a high sided skillet or saucepan, heat 1-inch of oil over medium-high heat until shimmering. Cook sausages until browned on all sides, about 3 minutes total. Transfer to a paper towel-lined place and season with salt. Serve immediately.