The Sheer Sausaginess of Glamorgan Sausages!

Today I had something I haven’t eaten for years – Glamorgan Sausages. Despite the fact that back in the day we put them on the menu quite frequently I was surprised at the sheer 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.

See here for a gorgeous thing to do with popcorn plus some appropriate

music to listen to while making it!