Tag Archives: sausages

Recipe of the Week – 8th February 2016 – Glamorgan Sausages

Like veggie burgers, there are so many different recipes for sausages to try out there. I have previously experimented with nut-based ones, but have always fancied trying Glamorgan Sausages, which are predominantly cheese and onion. I was very happy with the result, taste-wise, although my sausage-rolling skills definitely need working on!

Makes 12


350g Cheshire cheese, roughly grated

1 medium onion, peeled and grated

400g breadcrumbs, from toast, then grated

350ml vegetable oil, for frying

2 tbs Herbes de Provence

2 tbs chopped flat-leaf parsley

2 tsp English Mustard

2 eggs, beaten

50ml milk

salt and pepper to taste

For the coating;

2 eggs, beaten

100ml milk

100g plain flour

3 tsp sweet smoked paprika


1. Mix the cheese, breadcrumbs, herbs and grated onion together in a large bowl and season. Add the beaten egg, mustard and milk. Mix together well before adding the breadcrumbs, then combine to form a firm dough.

2. Roll the mixture into thick sausages on a floured surface then cut into required lengths.

3. In a separate bowl, mix the egg and milk for the coating together, and also separately, the flour and the paprika.

4. Dip the sausages in the milk and egg mixture, covering thoroughly, then coat with the flour and paprika mixture. Set aside.

5. Heat the vegetable oil in a large frying pan over a medium heat then fry the sausages, turning regularly, until golden brown all over. Drain well and serve.


Recipe of the Week – 9th Sept 2013 – Boston Baked Beans and Quorn Sausages


This is a brilliant recipe for satisfying both children and adults alike. I found that adding the sausages is an easy way of providing another level, and adding a green salad and fresh crusty bread makes this a filling meal that may well become a regular favourite!

Serves 6


1 large onion, peeled and halved
3 x 400g cans of cooked beans (I used kidney, borlotti and cannelini beans), drained and rinsed
2 x 400g cans of chopped tomatoes
5 cloves garlic, finely chopped
2 tbs black treacle
2 tbs white wine vinegar
2 tsp English mustard powder
1 tsp sweet smoked paprika
1/2 tsp ground cinnamon
3 bay leaves
2 tbs olive oil
6 Quorn sausages


1. Preheat the oven to 180C.
2. Place the tomatoes, garlic and spices in a food processor and blend to a smooth purée.
3. Put the cut halves of the onion in a large ovenproof dish, add the beans and purée. Add the black treacle, bay leaves, vinegar and a pinch of salt.
4. Gently fry the sausages in the olive oil until light brown. Cut into quarters and add to the mixture.
5. Cover with aluminium foil and bake for up to two hours, stirring occasionally. Serve hot.

Recipe of the Week – 11th February 2013 – Paul’s Beany Bangers


This is a variation on a recipe I was given by the landlord of a bed and breakfast we were staying at some years ago in North Norfolk. His enthusiasm rubbed off and I can see why – to me these are preferable to most ready-made vegetarian sausages. My children ate the ones in this picture within a day!

Makes approx 12 sausages


100g salted peanuts, rinsed and drained
400g tin baked beans (incl. sauce)
1 egg (omit for vegan option)
4tbs flour plus some for rolling and dusting
1 large carrot, chopped
5 Weetabix (or similar brand)
2tsp Herbes de Provence or Mixed Herbs
Salt and pepper to taste
3tbs olive oil for shallow frying


1. Mix all of the ingredients together in a food processor (except 2tbs of the oil) until a smooth
2. Shape the mixture on a floured board into sausages and roll in flour to coat evenly.
3. Shallow fry in the remaining oil for approximately 8 minutes, turning frequently. These can be eaten straight away, or can be chilled or frozen without losing texture.