- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 45 minutes
- Effort: easy
For the roasted onions
- 2 tbsp olive oil
- 4 red onions, quartered
- 2 tbsp red wine vinegar
- 100 ml water
- sea salt and freshly ground black pepper
For the Glamorgan sausages
- 3 slices day-old white bread
- 2 leeks, finely chopped
- 1 tsp wholegrain mustard
- handfuls parsley, chopped
- 200 g lancashire cheese, or Caerphilly (or any crumbly cheese)
- 3 eggs
- 3-4 tbsp flour
- 4-5 tbsp dried breadcrumbs or polenta
- 4-5 tbsp sunflower oil, for frying
1. Preheat the oven to 200C/gas 6. Heat the oil in an ovenproof pan and start to fry the onion over a very high heat, so that they catch a little.
2. Add the vinegar and water, season with salt and freshly ground black pepper, and cover with kitchen foil. Transfer to the oven and cook for 20 minutes.
3. Remove the foil and cook for a further 20 minutes. You can do this a day ahead, and the onions will be even sweeter.
4. To make the sausages, remove the crusts from the bread, place in a food processor and whiz into breadcrumbs.
5. Transfer the crumbs to a large bowl and add the leeks, mustard, parsley and cheese. Season to taste.
6. Add two of the eggs and beat to a sticky mess. Shape the mixture into little sausages. Scatter a little flour over a clean work surface and roll the sausages in the flour to coat.
7. Beat the remaining egg and dip in the sausages. Roll them in the dried breadcrumbs or polenta.
8. Heat the oil in a frying pan and fry for about 7 minutes, or until golden. Serve with the roasted red onions.
Rate This Recipe