[ENT] How to Make World War II Favorite (Meatless) Sausages | The NY Journal

The glamorgan sausages they are not a modern alternative to meat, it is a preparation popular in UK for a long time. They are a delicious preparation and easy to do product of taste and the need, rather than vegetarian principle.

These sausages are particularly appetizing if served with fresh vegetables and red peppers, he recommends European Cuisines. They are also enjoyed with roasted carrots or with baked beans.

This meatless recipe appears in books since 1862, although as of the 12th century, chroniclers were already writing about Wales’ dependence on dairy. He cheese It’s one of the main ingredients of the Glamorgan sausages that became the favorites during World War II.

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Glamorgan sausage would experience its resurgence in popularity when the meat rationingnotes The Guardian. Although the cheese was also rationed, it was a little easier to find in the country.

We show you how to make this old Welsh recipe alternative to meat sausages. It is made with few ingredients, among them cheese, breadcrumbs and onion or leeks.

Glamorgan sausages


(6 servings)

  • 5 oz breadcrumbs
  • Small onion finely chopped
  • 3 oz of grated cheese
  • Pinch of mustard
  • 2 eggs
  • Flour to cover
  • Salt and pepper
  • Oil for frying
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Traditional recipes mention Caerphilly, a hard white cheese, but you can choose Havarti, cheddar, or whatever you like.


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  1. Mix the breadcrumbs and cheese, finely chopped onion and season with mustard, salt and pepper.
  2. Stir in a whole egg and an additional yolk (don’t discard the remaining white) and stir in the cheese mixture.
  3. Divide the mixture into 12 parts, then roll into a sausage shape.
  4. Dip the rolls in the remaining egg white and cover with the breadcrumbs.
  5. Fry in hot oil
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Glamorgan Baked Sausages with Leeks and Thyme


(4 portions)

  • 1 tablespoon of olive oil
  • 15g butter
  • 2 leeks finely chopped
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 150g breadcrumbs, plus an additional 100g for topping
  • 150g grated Caerphilly cheese
  • 2 eggs beaten


  1. Heat the oil and butter in a heavy skillet.
  2. Add the leeks and thyme, season and fry them on low heat, stirring occasionally for 8-10 minutes until soft and remove from the heat.
  3. Stir in the breadcrumbs, cheese, and leeks. Add the egg little by little with a teaspoon until the mixture stays together.
  4. Divide into 8 parts and shape the sausages.
  5. Dip the rolls in the rest of the beaten egg and top with the breadcrumbs.
  6. Place on a baking sheet lightly greased with oil.
  7. Let the sausages cool in the refrigerator for 30 minutes and preheat the oven to 200 ° C
  8. Bake the sausages for 25-30 minutes, until crisp and golden.

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