Glamorgan Vegetarian Sausages
1 1/3 cup coarse bread crumbs, divided
2/3 cup Caerphilly cheese, grated fine
2-3 yolks of large eggs (keep the whites)
Dribbles of milk
Salt and pepper
1/2 tsp dry mustard powder
2 small leeks, white parts minced fine
Thoroughyl mix the bread crumbs, cheese, salt and pepper, mustard, and leeks together.
Add the egg yolks and mix everything together. Add small amounts of milk until the mixture sticks together and you can form it into little balls.
Divide the batch into equal sized balls (usually 15-20) and shape them into sausages.
If you're going for the fast version you can fry these as is, gentle as can be, in a bit of oil.
For the full Glamorgan, coat the sausages in a thin layer of flour.
Beat the egg whites until foamy, then brush it onto the floured sausages.
Coat the sticky sausages in bread crumbs.
Now fry them in a bit of oil, turning as required so they're an even, deep gold colour. It's important to ensure the heat is relatively low because the outside burns in a flash.
The beauty of these is you can change a lot of little things and still get good results. If the cheese has a coarse texture you can end up with pockets of melted cheese, for instance. Or if you use super fine bread crumbs the whole thing takes on a more “high class” smoothness. It's great with paprika or mace instead of mustard. Cheddar, or any ripened, crumbly cheese, works well in place of Caerphilly.