{"id":7738,"date":"2022-08-25T11:38:29","date_gmt":"2022-08-25T11:38:29","guid":{"rendered":"https:\/\/blogs.cardiff.ac.uk\/alumni\/?p=7738"},"modified":"2023-03-22T12:43:39","modified_gmt":"2023-03-22T12:43:39","slug":"recipes-for-success-veggie-glamorgan-sausages","status":"publish","type":"post","link":"https:\/\/blogs.cardiff.ac.uk\/alumni\/2022\/08\/25\/recipes-for-success-veggie-glamorgan-sausages\/","title":{"rendered":"Recipes for Success: Veggie Glamorgan sausages"},"content":{"rendered":"

Recipes for Success is a series of recipes from experts in the food and drink industry. Originally created as a recipe book for new students, alumni chefs, food bloggers and restauranteurs generously share their delicious, easy-to-make recipes. Find out more about our kitchen savvy Cardiff alumni while making something yummy!\u00a0<\/strong><\/em><\/p>\n

Meet the chef<\/strong><\/h3>\n

Rebecca Skelly (BA 2015)<\/strong> is the owner and chef director at the Fiery Celt, having previously worked as a marketing manager.<\/p>\n

\"\"She actually studied Spanish and Iberian during her time as a student, so her career path has been varied and interesting (much like her food!).<\/p>\n

\u201cThese traditional Welsh sausages are what cheesy, veggie dreams are made of. They\u2019re comprised of Welsh leek, a hell of a lotof cheese, a generous helping of parsley, an egg and breadcrumbs. It\u2019s a great way of using up stale bits of bread you would otherwise throw away!\u201d<\/p>\n

Let’s get cooking…<\/strong><\/h3>\n

Shopping list <\/strong><\/p>\n

Serves 4<\/p>\n

500g of leeks<\/p>\n

300g of strong cheddar<\/p>\n

3-4 slices of bread<\/p>\n

100g of breadcrumbs<\/p>\n

3 free-range eggs<\/p>\n

100g of all-purpose flour<\/p>\n

30g of parsley<\/p>\n

1 red onion<\/p>\n

What you\u2019ll need<\/strong><\/p>\n

Saucepan<\/p>\n

Mandolin (optional) or veg peeler<\/p>\n

Food blender<\/p>\n

Frying pan<\/p>\n

Method<\/strong><\/p>\n

Step 1<\/p>\n

Thinly slice your leeks and saut\u00e9 in a pan, make sure they don\u2019t brown (and remember to season). Once done, take them off the hob and leave them to cool.<\/p>\n

Step 2<\/p>\n

Pop your slices of bread in the food blender (or you can just buy breadcrumbs and finely chop the other ingredients) until they become fine crumbs and add 2\/3 of the roughly chopped parsley into the blender until the mix turns green. Grate your cheese and add this into the mix.<\/p>\n

Step 3<\/p>\n

Once your leeks have cooled, combine your breadcrumb mixture with the leeks and add one egg yolk. Then place the sausage mixture in the fridge for an hour.<\/p>\n

Step 4<\/p>\n

Take a small handful of the mixture and press into a sausage shape in your hands.<\/p>\n

Cover the sausage in flour, then dip into two beaten eggs. Roll in the breadcrumbs. Continue the process until you have eight evenly sized sausages.<\/p>\n

Step 5<\/p>\n

Heat up some oil in a pan and shallow fry until the breadcrumbs are golden.<\/p>\n

Optional <\/strong><\/p>\n

Place a generous helping of coleslaw, topped with two golden sausages and serve with a side of your chosen condiment, for a deliciously filling spin on this classic recipe.<\/p>\n

\"\"<\/p>\n

Our Student Union tester, Gina Dunn (Music with a Year of Study Abroad 2018-) VP Education, says\u2026<\/strong><\/p>\n

\u201cThe great thing about this is recipe is that instead of pressing the mixture into sausages, if you fancy it, you could also easily press it into a tasty burger or some meatballs!\u201d<\/p>\n

\n

Enjoyed this recipe? We\u2019ve got lots more where that came from in Recipes for Success<\/a>. Dig in!\u00a0<\/strong><\/em><\/p>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"Rebecca Skelly (BA 2015) is the owner and chef director at the Fiery Celt, having previously worked as a marketing manager. Here, she shares her vegetarian-friendly Glamorgan sausage dish for our Recipes for Success series. ","protected":false},"author":904,"featured_media":7743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[209],"tags":[],"class_list":["post-7738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-for-success"],"meta_box":[],"_links":{"self":[{"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/posts\/7738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/users\/904"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/comments?post=7738"}],"version-history":[{"count":6,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/posts\/7738\/revisions"}],"predecessor-version":[{"id":7915,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/posts\/7738\/revisions\/7915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/media\/7743"}],"wp:attachment":[{"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/media?parent=7738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/categories?post=7738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.cardiff.ac.uk\/alumni\/wp-json\/wp\/v2\/tags?post=7738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}