Sausages is a misnomer since this dish is vegetarian. This was an especially popular dish during times of war when meat was scarce as it calls for breadcrumbs in place of meat. You can use ordinary bread crumbs, but panko give you more texture.
Glamorgan sausages with watercress salad
Posted by threeovens.
- 1 cup panko breadcrumbs
- 5 ounces Caerphilly cheese or Welsh cheddar, grated
- 6 spring onions, thinly sliced
- 1 Tablespoons chopped parsley
- 2 sprigs of thyme, leave removed
- generous pinch of salt and black pepper
- 2 eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon Dijon mustard
- 2 teaspoon extra-virgin olive oil
- large handful of fresh watercress sprigs
- 1 red Asian shallot, thinly sliced
- 4 cherry tomatoes, halved
- pinch of salt and pepper
- Place 3/4 cup of the panko in a bowl with the cheese, onions, parsley, thyme. Season with plenty of salt and pepper. Use your hands to combine well.
- Lightly beat the eggs with the mustard in another bowl. Set aside 2 tablespoons of the egg mixture and add the rest to the breadcrumbs. Add the milk and use your hands to combine well.
- Divide the mixture into eight equal portions. Shape into sausage shapes that are about 1-inch thick.
- Place the reserved egg mixture in a shallow bowl and place the remaining breadcrumbs on a plate. Working with one “sausage” at a time, dip into the egg mixture, then coat with the remaining breadcrumbs. Place on a tray and refrigerate at least 30 minutes to firm up.
- To cook the sausage: Melt the butter in a large skillet over medium heat. Cook the sausages, while turning regularly, until lightly browned on all sides. Reduce the heat to low and cook another 3 to 4 minutes until golden and crisp. Drain on paper toweling.
- To make the salad: Place the mustard and olive oil in a bowl and whisk. Add the remaining ingredients and toss gently to combine. Serve with the sausages.