A different kind of post. I have a great love for food, and not just for food but for cooking it from scratch - it tastes all the better when you know you've made it all yourself! This recipe isn't particularly low-fat but it is vegetarian which is a plus, and it also tastes damn good! I got this recipe here from the Hairy Bikers!
You will need:
- For the sausages:
- 25g/1oz butter (You can use margerine - i did!)
- 115g/4oz leeks, trimmed, finely sliced (prepared weight) (this is about 1 medium sized leek)
- 175g/6oz fresh white breadcrumbs (i used golden!)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 150g/5oz Caerphilly cheese or Welsh Cheddar, finely grated
- 2 free-range eggs, separated
- 1 tsp English mustard
- ½ tsp flaked sea salt
- 5 tbsp sunflower oil (I used olive oil)
- freshly ground black pepper
- For the red onion and chilli relish:
- 2 tbsp sunflower oil (olive oil again!)
- 2 medium red onions, finely sliced
- 1 red chilli, finely chopped (optional)
- 2 garlic cloves, crushed
- 75g/2½oz light brown muscovado sugar
- 5 tbsp white wine vinegarFor the Sausages:
- Put 100g/3½oz of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
- Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
- - Whisk the egg whites lightly in a bowl with a large
metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a
large plate. Dip the sausages one at a time into the beaten egg and roll
in the breadcrumbs until evenly coated, then place on the baking tray.
Chill the sausages in the fridge for 30 minutes.
- Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.
- For the Relish: (I cooked this while the sausages were in the fridge)
- Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes, stirring regularly.
- - Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.
And done! I served mine with raw spinach and potato salad (made of new potatos, onions and herbs - and low fat mayo!)
It was SUPER tasty and really comforting, the cheese was especially nice! Yum!
Let me know if you try it, i'd love to know how yours turn out :)
The finished product:
(p.s I do a lot of cooking - would any of you be interested in seeing my recipes? some are my own made-up ones, but all are super good :])