Glamorgan Sausages with Red Onion and Chilli Relish Serves 4 (2 Sausages Each)

Glamorgan Sausages with Red Onion and Chilli Relish Serves 4 (2 sausages each) 25g butter 1 slender leek, trimmed and finely sliced (115g prepared weight) 175g fresh white breadcrumbs 2 tbsp finely chopped parsley leaves 1 tbsp finely chopped fresh thyme leaves 150g Caerphilly cheese or Welsh Cheddar, FOOD FACTS finely grated The Glamorgan sausage was first written 2 large eggs about in 1862 by George Borrow in his book 1 tsp English mustard “Wild Wales”, after it was served to him as a ½ tsp flaked sea salt breakfast dish. 5-7 tbsp sunflower oil Glamorgan cheese was made from the freshly ground black pepper milk of Glamorgan cattle. A small number of these cattle still exist, but no longer in Red onion and chilli relish sufficient numbers for cheese production. Caerphilly, which is very similar, is now 2 tbsp sunflower oil produced instead. 2 medium red onions, finely sliced Historical facts provided by Monica Askay, ½ - 1 plump red chilli, finely chopped Cook and Food Historian (with seeds) 2 garlic cloves, crushed 75g light brown muscovado sugar 5 tbsp white wine vinegar ① To make the sausages, first melt the butter in a large Hairy Tip non-stick frying pan and fry the leek gently for 8 Using half a chilli will give a mildly spiced relish, so add minutes or until very soft but not coloured, stirring the whole chilli if you like a bit more heat. Using the seeds regularly. will make it hotter too. ② Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and toss well together. Separate the eggs and beat the egg yolks with the mustard, salt and plenty of ground black pepper in a separate bowl. Put the egg whites to one side. FOOD FACTS ③ Remove the frying pan from the heat and tip the leek Caerphilly cheese is named after the Welsh into the bowl with the breadcrumbs. Add the egg yolks town which, in the first half of the 19th and mix well together with a large wooden spoon until century, was a centre for cheese making. stiff. Divide the leek mixture into eight portions then It is almost white in colour with an acidic roll into sausage shapes. Put on a small tray lined with taste and crumbly texture. It ripens after 10 cling film. days and is intended to be eaten young. ④ Lightly whisk the egg whites in a bowl with a large Leeks appear as far back as Egyptian times metal whisk just enough to break up the albumen. in tomb paintings. They were also enjoyed Don’t allow too become too frothy. Sprinkle half the by the Ancient Greeks and Romans. The remaining breadcrumbs over a large plate. Dip the Roman Emperor Nero was also known as sausages one at a time into the beaten egg and roll “Porrophagus” (leek eater), as he believed in the breadcrumbs until evenly coated. Change the that eating leeks would improve his breadcrumbs after you have done four sausages. Return singing voice! the sausages to the tray as soon as they are coated. Place in the fridge and chill for about 30 minutes. Historical facts provided by Monica Askay, Cook and Food Historian ⑤ While the sausages are chilling, make the relish. Heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, until very soft and just beginning to lightly colour, stirring regularly. Add the garlic and chilli to the pan and cook for a further 5 minutes, stirring. ⑥ Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for 5 minutes more or until the liquid is well reduced and the relish is looking thick and glossy. Remove from the heat, leave to cool for a few minutes then tip into a serving dish. ⑦ To cook the sausages, pour 5 tbsp of oil into a large non-stick frying pan and fry over a medium heat for 10-12 minutes, turning regularly until golden brown and crisp. (Add a little more oil if they begin to stick.) Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans..

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