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Glamorgan Sausages with Tomato Chutney

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.

Ingredients

  • For the chutney

Method

  • 1.

    Preheat the oven to 200C.

  • 2.

    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

  • 3.

    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:

  • 1.

    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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» Top Wine Matches For This Recipe

Andrew Graham

Grenache, Merlot and Shiraz are the best wines to pair with Glamorgan Sausages with Tomato Chutney.

 
 

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