An entirely vegetarian object, a Glamorgan sausage is still a thing of beauty and taste and a masterful way of turning bugger all into a satisfying supper.
The bulk of the dish, the meat so to speak is the gorgeous leek.
As there’s fields of the stuff around here I’ll also add a few wild garlic leaves.
Chop them finely and set them aside whilst you search down the back of the bread bin for a few dried slices and turn them into crumbs.
Next you need a good sized piece of the finest of Welsh cheeses – Caerphilly. Try to grate it, then give up and resort to crumbling.
To bind it all you’ll need one or two eggs depending on how dry your bread crumbs are – I used a good handful of black pepper and a bit of salt for seasoning, sage would have gone in but it died over the winter 😦
Let the mixture rest for a bit so the bread softens then form it into sausage like objects. Fry for about eight minutes or brush them with oil and pop them in the oven.
It’s asparagus season at the moment so why not serve some alongside – I’ll be eating it for every available meal until it vanishes from greengrocers.