Bangers… Without the Mash!

The August Bank Holiday is almost upon us and the end of the school holidays is approaching fast, but summer isn’t

Glamorgan Sausages
Glamorgan Sausages… the large version.

quite over just yet. Is anyone planning on going out into the countryside, up into the mountains or down to the beach in the next few days? Because I have a tasty recipe which might just fill a gap – or a hungry tum!

Glamorgan Sausages are quick to make, easy to pack/transport, can be

eaten hot or cold and are actually vegetarian. They are made from finely chopped onion, breadcrumbs and grated cheese. Taste buds are given an extra kick by the addition of a little mustard powder. Usually eaten cold – and lovely served with a home made tomato sauce – once cold they are quite robust and, once wrapped in something, will easily slip into a pocket or bag… clean and easy to eat ‘on the go’ or pop into school lunch boxes as well as being served during your more leisurely pursuits.

Ingredients:
1. Equal amounts of raw, finely chopped onion, breadcrumbs and grated cheese (a tasty mature cheddar is good for this). If you use 8ozs of each, this will produce six good sized, large sausages (half – two thirds the size of an average bratwurst) or approx. a dozen ‘ordinary-sized’ sausages.

2. Two teaspoons of English mustard powder. (Or any other mustard that takes your fancy – if you wish you can use ready-made mustard too.

3. Beaten egg to bind and coat.

4. Fine or medium oatmeal to coat. (Breadcrumbs can be used instead if preferred, but do nit make such a nutritious and balanced whole.)

Method:

Place the onion, cheese, mustard and breadcrumbs in a bowl.
Add one or two beaten eggs and mix thoroughly.
Divide mixture into six (for large) or twelve (for moderate) sausages and form into required shape with your hands. (If you find it sticky-going, wet your hands between each sausage shape; the water prevents it from sticking.)
Beat egg in a broad-bottomed bowl.
Spread oatmeal or breadcrumbs onto a large plate.
Dip each sausage briefly into the egg and then roll in the oats until completely covered.

Cook in a little oil over a fairly hot heat. The large sausage require turning three or four times so that every part of them browns; the smaller ones might only need turning two or three times.

Can be served with fresh watercress and tomato sauce (a quick version can be made by beating/pureeing together a tin of tomatoes, a dessertspoon of olive oil, a tablespoon of Worcester Sauce, salt and pepper).

NOTE: These freeze well and are easily rejuvenated by thoroughly thawing and then being placed in a hot oven for ten minutes.

Happy picnicking – happy munching!

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