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Glamorgan Sausages with Tomato Chutney

Recipe by Brian Turner

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Who said sausages had to contain meat? These Welsh snags contain cheese, breadcrumbs, chopped spring onions, eggs and herbs. Yummy hot or cold and perfect picnic food.

Serves 3 to 4

Ingredients

140g caerphilly cheese
175g fresh white breadcrumbs
55g young leeks or spring onions, finely chopped
1 tbsp chopped fresh chives
1/2 tsp dried thyme
A pinch of dry english mustard powder
salt and freshly ground black pepper
2 egg yolks
1 egg, beaten
25g lard for frying

For the chutney

3tbsp oil
½ tsp black mustard seeds
½ tsp cumin seeds
2” cinnamon stick
1tsp chilli flakes
½ tsp turmeric
1lb tomatos, sliced concasse
75g white sugar
75g raisins
salt to season

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Method

Preheat the oven to 200C.
Grate the cheese and mix in a bowl with 115g of the breadcrumbs. Add the chopped leek or spring onion, chives, thyme, mustard, salt and
pepper and egg yolks, and mix well together. Divide the mix into twelve, and roll each piece into a sausage shape. Dip the sausages into the beaten egg, and then coat with the remaining breadcrumbs. Fry the sausages in a little lard, until they become golden brown on the outside. Finish them in the preheated oven for 3-4 minutes.

For the tomato chutney

Heat the oil, add mustard seeds and heat until crackling. Then add the cumin and cinnamon, cook for 2 minutes and then add chilli and turmeric. Add the tomatoes, stir well and cook for 10 minutes. Finally add the sugar, raisins and salt. Cook to desired thickness and leave to cool.

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