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llanfairpg

Glamorgan Sausages With Red Onion Marmalade

For the sausages:

* 200g fresh white breadcrumbs
* 100g grated Caerphilly cheese
* 1 tablespoon flat leaf parsley - chopped
* 1 tablespoon coriander - chopped
* 1 small leek - finely chopped
* freshly milled salt and black pepper
* 1 tablespoon whole grain mustard
* 3 eggs
* 1 tablespoon plain flour - seasoned

For the Red Onion Marmalade

* 400g red onions, peeled and thinly sliced
* 25g butter
* 3 tablespoons balsamic vinegar
* 1 teaspoon fresh thyme
* salt & pepper

Method

Sausages

Mix 125g of the breadcrumbs with the cheese, fresh herbs and leeks and season well. Lightly beat 2 eggs with the mustard and combine with the dry ingredients. Mix until bound together, adding a little milk if necessary.
Divide the mixture into 12 and roll into sausages. Coat the sausages in seasoned flour and chill for at least 20 minutes.
Before cooking beat the remaining egg and using the remaining breadcrumbs, coat each sausage in egg and then breadcrumbs. To cook fry the sausages in a little vegetable oil for approximately 10 minutes and golden brown all over. Serve with the red onion marmalade.

Marmalade

Melt the butter in a saucepan, add the onions, balsamic vinegar, thyme and seasoning and stir. Cook over a gentle heat for approximately 30 minutes, leaving the lid off and stirring frequently. At the end of the cooking time the liquid should have evaporated, leaving a glossy, rich, onion marmalade.

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