Glamorgan Sausages with Red Onion and Chilli RelishServes 4 (2 sausages each)

25g butter

1 slender leek, trimmed and finely sliced (115g prepared weight)

175g fresh white breadcrumbs

2 tbsp finely chopped parsley leaves

1 tbsp finely chopped fresh thyme leaves

150g Caerphilly cheese or Welsh Cheddar, finely grated

2 large eggs

1 tsp English mustard

½ tsp flaked sea salt

5-7 tbsp sunflower oil

freshly ground black pepper

Red onion and chilli relish

2 tbsp sunflower oil

2 medium red onions, finely sliced

½ - 1 plump red chilli, finely chopped (with seeds)

2 garlic cloves, crushed

75g light brown muscovado sugar

5 tbsp white wine vinegar

FOOD FACTS The Glamorgan sausage was first written

about in 1862 by George Borrow in his book “Wild Wales”, after it was served to him as a breakfast dish.

Glamorgan cheese was made from the milk of Glamorgan cattle. A small number of these cattle still exist, but no longer in sufficient numbers for cheese production. Caerphilly, which is very similar, is now produced instead.

Historical facts provided by Monica Askay, Cook and Food Historian

①To make the sausages, first melt the butter in a large non-stick frying pan and fry the leek gently for 8 minutes or until very soft but not coloured, stirring regularly.

②Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and toss well together. Separate the eggs and beat the egg yolks with the mustard, salt and plenty of ground black pepper in a separate bowl. Put the egg whites to one side.

③Remove the frying pan from the heat and tip the leek into the bowl with the breadcrumbs. Add the egg yolks and mix well together with a large wooden spoon until stiff. Divide the leek mixture into eight portions then roll into sausage shapes. Put on a small tray lined with cling film.

④Lightly whisk the egg whites in a bowl with a large metal whisk just enough to break up the albumen. Don’t allow too become too frothy. Sprinkle half the remaining breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated. Change the breadcrumbs after you have done four sausages. Return the sausages to the tray as soon as they are coated. Place in the fridge and chill for about 30 minutes.

⑤While the sausages are chilling, make the relish. Heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, until very soft and just beginning to lightly colour, stirring regularly. Add the garlic and chilli to the pan and cook for a further 5 minutes, stirring.

⑥Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for 5 minutes more or until the liquid is well reduced and the relish is looking thick and glossy. Remove from the heat, leave to cool for a few minutes then tip into a serving dish.

⑦ To cook the sausages, pour 5 tbsp of oil into a large non-stick frying pan and fry over a medium heat for 10-12 minutes, turning regularly until golden brown and crisp. (Add a little more oil if they begin to stick.) Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.

Hairy TipUsing half a chilli will give a mildly spiced relish, so add the whole chilli if you like a bit more heat. Using the seeds will make it hotter too.

FOOD FACTS Caerphilly cheese is named after the Welsh

town which, in the first half of the 19th century, was a centre for cheese making. It is almost white in colour with an acidic taste and crumbly texture. It ripens after 10 days and is intended to be eaten young.

Leeks appear as far back as Egyptian times in tomb paintings. They were also enjoyed by the Ancient Greeks and Romans. The Roman Emperor Nero was also known as “Porrophagus” (leek eater), as he believed that eating leeks would improve his singing voice!

Historical facts provided by Monica Askay, Cook and Food Historian