Cheese and Leek Sausages Recipe

1      Reviews by:    David Smithson   Cheese and Leek Sausages Recipe is a meatless Welsh specialty using butter, leeks, mashed potatoes, bread crumbs, Cantel cheese, parsley, sage, eggs and cayenne pepper topped with a sauce of olive oil, onion, garlic, tomatoes and white wine. Food Category:    Vegetables Cuisine Origin:    Meatless    Servings: 12 Calories: 265 per serving Print Preview Rate This Recipe Prep Time:   24 Minutes Cook Time:   10 Minutes Total Time:   34 Minutes

INGREDIENTS

• 2 tbsp butter or low-fat spread
• 6 oz. leeks or shallots, finely chopped
• 6 tbsp cold mashed potato
• 2 cups fresh white or wholemeal (whole-wheat) breadcrumbs
• 1 1/4 cups grated Caerphilly, Lancashire or Cantal cheese
• 2 tbsp chopped fresh parsley
• 1 tsp chopped fresh sage or marjoram
• 2 eggs, beaten
• pinch of cayenne pepper
• 2/3 cup dry white breadcrumbs
• oil, for shallow-frying
• salt and ground black pepper
• For the tomato sauce:
• 1 tbsp olive oil
• 1 red onion, finely chopped
• 1 garlic clove, crushed
• 14 oz. can chopped tomatoes
• 1/2 cup vegetable stock or white wine or a mixture
• 1 tbsp chopped fresh parsley

DIRECTIONS

• Make the tomato sauce. Heat the oil in a small pan and fry the onion and garlic for 2-3 minutes until softened. Add the tomatoes, vegetable stock and/or wine, and parsley. Season well. Bring to the boil, then lower the heat and simmer for 10 minutes until slightly thickened, stirring.
• Meanwhile, melt the butter and fry the leeks for 4-5 minutes, until softened but not browned. Tip into a bowl and add the mashed potato, fresh breadcrumbs, cheese, chopped fresh parsley and sage or marjoram. Mix well. Add sufficient beaten egg (about two thirds of the quantity) to bind the mixture. Season well and add a good pinch of cayenne.
• Shape the mixture into 12 sausage shapes. Dip in the remaining egg, then coat in the dry breadcrumbs.
• Fry the sausages in shallow oil until golden brown on all sides. Drain on kitchen paper and serve with the tomato sauce. Variations: • These sausages are also delicious served with garlic mayonnaise or a confit of slow-cooked red onions. • The mixture can be shaped into burgers and served in burger buns with tomato relish, as a welcome variation on meat burgers for vegetarians and carnivores alike.

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