Friday, September 26, 2014

Glamorgan Sausages

Adam found this recipe online and tried it on us for supper tonight. Accolades all around! We'll be having this fairly often, especially since our kitchen provides lots of extra bread crumbs. He put together his own recipe for the sausages from various online recipes he found. Here's what my plate looked like:
 A Glamorgan sausage is a meatless sausage. Adam's ingredients:
5 oz bread crumbs
4.5 oz sharp cheddar cheese
3/4 T crushed dry thyme
3/4 tsp garlic powder
4 T sauteed chopped onion
1.5 T dijon mustard
3 egg yolks
(Sorry about the ounce measurements, but Adam's a food snob, so he weighs ingredients.)
Blend the ingredients into little 2-3" long logs, as you see below.
 Adam fried a few of these little sausages in butter for us in the afternoon, and they were delicious. For dinner, he went a bit fancier. He whipped the 3 egg whites (left over) to stiff peaks. He rolled the raw sausages in the egg whites.
 Then he rolled them in more bread crumbs.
 So they looked like this:
 He fried some in olive oil and some in butter. The olive oil ones were prettier, but the butter ones (of course) taste better. I ate those. He made mashed potatoes and gravy. The gravy was made from the drippings from the pan, plus some potato water, some thyme, some wine, bouillon cubes, and corn starch to thicken. (I always, always have to look up the spelling of bouillon. Always.)
 How they look inside. Yummmmmmy.
All fried breads are delicious, let's face it. Donuts, hush puppies, whatever. Fry a dinner roll and it's fabulous. So this is really a fried bread, but it tastes different with those sausage flavorings -- very fun. Julia ate hers with honey-mustard sauce. That's pretty much her go-to dinner dip for 85% of the things on her plate.

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