Vegetarian sausages recipe
A version of the traditional Welsh Glamorgan sausage, these golden crum-coated ones feature grated apple and are served with creamy watercress sauce.
Ingredients
- 200 g Fresh white breadcrumbs
- 150 g Grate mature cheddar cheese
- 1 Small leek, very finely chopped
- 1 Dessert apple, cored and grated
- 1 tsp Dried thyme
- 1 tsp Dijon mustard
- 2 tbsp Milk
- 2 Eggs
- 1 Olive oil, for brushing
- 300 g Savoy cabbage, stems removed and finely shredded
- 25 g Butter
- 2 tsp Caraway seeds
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 7.1 oz Fresh white breadcrumbs
- 5.3 oz Grate mature cheddar cheese
- 1 Small leek, very finely chopped
- 1 Dessert apple, cored and grated
- 1 tsp Dried thyme
- 1 tsp Dijon mustard
- 2 tbsp Milk
- 2 Eggs
- 1 Olive oil, for brushing
- 10.6 oz Savoy cabbage, stems removed and finely shredded
- 0.9 oz Butter
- 2 tsp Caraway seeds
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 7.1 oz Fresh white breadcrumbs
- 5.3 oz Grate mature cheddar cheese
- 1 Small leek, very finely chopped
- 1 Dessert apple, cored and grated
- 1 tsp Dried thyme
- 1 tsp Dijon mustard
- 2 tbsp Milk
- 2 Eggs
- 1 Olive oil, for brushing
- 10.6 oz Savoy cabbage, stems removed and finely shredded
- 0.9 oz Butter
- 2 tsp Caraway seeds
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 150 g Watercress, thick stems removed
- 25 g Butter
- 25 g Plain flour
- 300 ml Milk
- 5.3 oz Watercress, thick stems removed
- 0.9 oz Butter
- 0.9 oz Plain flour
- 10.6 fl oz Milk
- 5.3 oz Watercress, thick stems removed
- 0.9 oz Butter
- 0.9 oz Plain flour
- 1.3 cups Milk
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a large bowl, mix 150g/5.5oz/3 cups of the breadcrumbs with the cheese, leek, apple and thyme. Stir in the mustard, milk and 1 of the eggs and season with salt and pepper. Shape into 12 sausages of equal size and chill for 30 minutes to firm up
- Preheat the grill to high and line the grill pan with foil. Beat the remaining egg in a bowl and dip each sausage in it, then roll in the breadcrumbs to coat. Lightly brush the sausages with olive oil and grill for 12 minutes, turning occasionally, until light golden and crisp on the outside
- Meanwhile, make the sauce. Blanch the watercress in boiling water for 2 minutes, then drain and refresh under cold running water. Finely chop the leaves and set aside. Melt the butter in a heavy-based saucepan over a low heat, stir in the flour and cook, stirring for 1 minute. Gradually whisk in the milk, increase the heat slightly and cook until thick, smooth and creamy. Season with salt and pepper, then stir in the watercress and warm through
- Put the cabbage and 2 tablespoons water in a saucepan and cook, covered, over a low heat for 2-3 minutes, stirring occasionally, until just tender. Add the butter and caraway seeds, season with salt and pepper and stir until the cabbage is coated
- Divide the cabbage on to four plates and top each portion with 3 sausages. Serve with a spoonful of watercress sauce on the side
Also worth your attention:
More recipes from Nicola Graimes
Nicola's book: New Vegetarian Kitchen
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