12 October 2012

The Sheer Sausaginess of Glamorgan Sausages!

~  Menu  ~

Glamorgan Sausages
Tomato and Chilli Sauce
Glass of Secret Red
Leftover Popcorn

Today I had something I haven’t eaten for years – Glamorgan Sausages, and despite having had them on the menu for a few years I was surprised at the sheet sausaginess of them.  Although made almost entirely of just cheese and bread the texture is decidedly meatesque.  So here’s the cheap, quick, easy and sausagy recipe.

Glamorgan Sausages for 2

120g fresh breadcrumbs
100g grated Cheddar
2 spring onions – finely chopped
1 egg yolk
a pinch of mustard power
salt and pepper
another egg - beaten
more breadcrumbs or, even better, panko crumbs

~   Mix everything together and munge into 6 small sausages.
~   Dip in the beaten egg, coat in the crumbs and shallow fry till hot, crisp and golden.

I ate them with a goodly dollop of my favourite tomato and chilli pasta sauce which I use for a myriad of things.

And then I had lunch pudding.  I bought a cheap bag of salty popcorn in the supermarket the other day so just melted butter, brown sugar and tad of vanilla essence together, tossed in the popcorn to coat and ate the result with a cup of coffee.

In Other News

My Forthcoming Book is probably going to look like this, I've just got to finish writing it, so I’d better stop looking out the window at the pretty autumn going on.

(Note from the future - now published and it does look like that!)

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