Glamorgan Sausages with Leek and Potato Bake

So, as promised, this week I changed it up a bit in terms of my international meal and made Welsh vegetarian sausages with a leek and potato bake on the side. I really enjoyed it and would definitely make it again! It is fairly easy to make - a little bit fiddly making the sausages but not epically so!

Taste - *** - I felt that the sausages were a little bland but this was possibly due to the mildness of the cheese - I still really enjoyed it
Speed - ***
Repeat - YES :)

Ingredients
Serves one
75g white breadcrumbs
40g grated Wenslydale cheese (or any crumbly white cheese)
1 egg
A little milk
Scant 1/8 tsp Dijon mustard
1/2 leek thinly sliced

Coating
40g white breadcrumbs
1 egg
dash milk

1. Saute leeks in a little oil until softened
2. Mix breadcrumbs, leeks, cheese and mustard in a bowl
3. Beat egg and add to ingredients and mix until you have a firm dough (add a little milk if needed )
4. Divide the mixture into three sausage shapes
5. To coat the sausages - put egg and milk in a bowl and beat
6. Dip sausage first in egg mixture then roll in breadcrumbs
7. Repeat with all three sausages and chill for 30 minutes
8. Heat a little oil in a pan and fry on a medium heat until golden and cooked though - this takes about 15 minutes

Leek and Potato Bake
(make whilst sausages are in the fridge)

1/2 leek
1/2 potato
40g crumbled wenslydale cheese
3 tsp milk

1. Thinly slice potato and microwave for 5 minutes
2. Thinly slice leeks and fry until soft
3. Mix milk and cheese together
4. In a small baking dish lay three slices potato on the bottom and top with a layer of leek and a layer of cheesy mixture. Repeat the layers and end with a final layer of potatoes
5. Bake in the oven at 180C for 20-25 minutes until browned
6. Enjoy with Glamorgan Sausages

Serve with a green salad if you like

Love Rebecca

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