Glamorgan Sausages at Fields Lodge

Glamorgan Sausages

We love our food here at Fields Lodge Boutique Bed & Breakfast.

Our ethos is to make as much as we can, and if we have to buy, then we buy local firstly, widening it to Pembrokeshire then extending out to Wales and then finally the rest of the UK.

Organic if possible.

So, when we needed vegetarian sausages, then it was pretty obvious we would make our own.

Read on if you’d like our recipe that we use for our Award Winning breakfast offering.

Why are they called that?

So, why are they called Glamorgan Sausages?

This came from the cheese that was originally used, which was Caerphilly cheese, which is a mild crumbly cheddar type cheese and Caerphilly is in the county of Glamorgan in Wales.

The main ingredients are Welsh leeks and cheese-of course Welsh Cheese!

Our MOST FAVOURITE cheddar is Black Bomber, from Snowdonia Cheese-so much so it had to go in capitals for you to understand how much we love this cheese. And for our recipe, cheddar is the preferred option.

We are very lucky that we have the Welsh produce company Blas yr Tir here in Pembrokeshire, who are an umbrella for lots of Pembrokeshire farmers, and so we have some great tasting leeks too.

One of my most favourite aromas from the kitchen at Fields Lodge is the smell of Glamorgan Sausages cooking. It really is such a wonderful smell to have wafting out of the kitchen to tickle our guests’ noses as they come down the hallway ready for breakfast.

We are very proud to be multi award winners of Pembrokeshire’s Finest Breakfast and so we do pride ourselves on giving our guests the best.

So, here’s the Recipe; we use in the main the recipe that Visit Wales suggests, but there are a few different recipes out there if you search the internet.

Recipe

Ingredients

225g fresh breadcrumbs
125g grated cheese- we prefer Black Bomber Cheddar
3 medium size free-range eggs
a little milk
salt and black pepper
1⁄2 teaspoon dry mustard
175g leek finely shredded and sautéed in a little butter for 2 minutes-then allow to cool slightly
1 heaped tablespoon of fresh, chopped parsley

For the coating:

100g fresh breadcrumbs
1 medium size free-range egg
4 tablespoons milk
Rapeseed oil for frying

Method

Put all the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a large bowl and mix well.

Beat together the eggs, and add to the ingredients.

Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry.

Divide the mixture into 16, and form each portion into a sausage shape.

( Coating the sausages is optional, however this does give a wonderful crispy texture to the sausages. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs.)

Chill for an hour.

Heat a heavy base frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.

At the B&B we cook on an Aga and so we oven bake our sausages, and so we don’t use any oil-making them a little healthier

Andrew said…’these are the best Glamorgan Sausages I have ever tasted’

If you’re ready to book your stay, click here to choose your room

If you’d rather go ‘self catering’ then check out our sister company, the Marina Apartment, 28 Smokehouse Quay