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WELSH GLAMORGAN SAUSAGES WITH ONION CHUTNEY (Cheese Fritters)
Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep’s cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.
FOR THE CHUTNEY:
2 Tbsp. butter
2 Tbsp. olive oil
1/2 cup granulated sugar
5 red onions, peeled, finely chopped
1 clove garlic, finely chopped
1/4 cup finely chopped ginger root
2 tsp. fresh thyme leaves, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Pinch ground cloves
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
2 Tbsp. red peppery jelly
2/3 cup dry red wine
Sea salt and freshly ground pepper to taste
FOR THE SAUSAGES:
8 oz. grated Caerphilly cheese, Cheshire cheese or sharp Cheddar Cheese (250 g)
3 green onions, white part only, roughly chopped
3 Tbsp. finely chopped flat leaf parsley
1 Tbsp. fresh thyme leaves, finely chopped
1 1/2 tsp. dry mustard
Sea salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
3 large eggs, separated
Milk, as needed
Flour, as needed
1 1/2 cups fine dry breadcrumbs
Vegetable oil for frying
FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery’s double Dragon Ale.
Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the “national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragon—sold under the name Welsh ale in North America—is a malty bitter with an aroma of apples and a sharp, crisp taste.
New Celtic Cooking
Not sausages in the strict sense, these savoury, sausage shaped cheese fritters were traditionally based on a welsh sheep’s cheese call Glamorgan. No one seems to produce that lovely old cheese any longer, so these days pubs and home cooks use either the more readily available Caerphilly or a sharp Cheddar. Just keep in mind that you need a big flavoured cheese that becomes creamy and rich when melted. Store any remaining chutney in a glass jar with a non reactive lid and keep refrigerated.
FOR THE CHUTNEY:
2 Tbsp. butter
2 Tbsp. olive oil
1/2 cup granulated sugar
5 red onions, peeled, finely chopped
1 clove garlic, finely chopped
1/4 cup finely chopped ginger root
2 tsp. fresh thyme leaves, finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Pinch ground cloves
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
2 Tbsp. red peppery jelly
2/3 cup dry red wine
Sea salt and freshly ground pepper to taste
FOR THE SAUSAGES:
8 oz. grated Caerphilly cheese, Cheshire cheese or sharp Cheddar Cheese (250 g)
3 green onions, white part only, roughly chopped
3 Tbsp. finely chopped flat leaf parsley
1 Tbsp. fresh thyme leaves, finely chopped
1 1/2 tsp. dry mustard
Sea salt and freshly ground pepper to taste
1 cup fresh breadcrumbs
3 large eggs, separated
Milk, as needed
Flour, as needed
1 1/2 cups fine dry breadcrumbs
Vegetable oil for frying
FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using.
FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry.
Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery’s double Dragon Ale.
Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the “national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragon—sold under the name Welsh ale in North America—is a malty bitter with an aroma of apples and a sharp, crisp taste.
New Celtic Cooking