Glamorgan Sausages with Wild Garlic Colcannon

This is my version of the traditional Welsh sausage made from leeks and caerphilly cheese, and featured in my 2009 book, available in softback, hardback and ebook formats

Extra mature or smoked cheddar works well if you can’t get Caerphilly

Leave out the wild garlic is you don’t live near somwhere you can forage for it

For the sausages
2 small leeks – cut into quarters lengthwise, then finely sliced
A large knob of butter
1 teaspoon mustard powder
1 teaspoon dried thyme
1 teapsoon dried oregano
6-8 slices wholemeal bread – crumbed
A pinch of nutmeg
75g Caerphilly cheese – roughly grated
1 egg
1-2 tablesppons sunflower oil

The colcannon
400g potatoes – peeled and chunked
200g greens or cabbage – finely shredded
50g wild garlic – finely shredded
A little milk
A large knob of butter
Sea salt
Ground black pepper

To make the sausages
Melt the butter in a large frying pan and add the leeks. Fry for 7-8 minutes until softened then transfer to a large mixing bowl

Add the mustard, herbs, nutmeg, breadcrumbs, egg and cheese to the bowl, then mix everything well with your hands to form a wet, dough-like mix

Take a handful of the mix and squidge into a sausage shape. You should get 6-8 sausages from this quantity

You could freeze the sausages at this stage before frying

To cook, heat a little sunflower oil in a frying pan and carefully place the sausages in once the oil is hot. Fry for 2-3 minutes before gently turning and continuing to fry. Turn again after 2-3 minutes until all sides are browned

For the colcannon
Put the potatoes in a pan with a lid, cover with water, put the lid on and bring the water to the boil

When boiling, add the greens, cover with the lid and continue to simmer for 10-12 minutes until the potatoes are tender

Drain the water, then add the wild garlic, butter, a splash of milk and a pinch of salt, and mash the potatoes and greens into a course mash. Check the seasoning before serving with the sausages

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