Wicklewood’s Gluten Free Glamorgan Sausages

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“This is a delicious gluten free vegetarian alternative to sausages, taken from my daughters latest crush Sam Stern’s “cooking up a storm”; I have tweaked slightly to make it gluten free, but it is still this talented young cooks twist on a delicious classic.”
READY IN:
25mins
YIELD:
8 sausages
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
  2. In another bowl, beat the eggs and milk together with the mustard powder.
  3. Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
  4. Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
  5. Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
  6. Serve warm with chutney or relish.

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