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Dinner with Rukmini
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Leek and Cheddar Glamorgan Sausages
Introduction from Rukmini Iyer
These are inspired by the classic Welsh Glamorgan sausages, adapted for the barbecue with three of my favourite ingredients – cheddar, mustard and sage. You can part-bake these in advance in the oven, and finish them off on the barbecue – perfect to transport to the park or beach.
Ingredients
Method
Prep time: 30 minutes + 1 hour chilling. Cook time: 30 minutes.
Heat the oil in a medium saucepan, add the leeks and sea salt flakes, then stir, cover and soften for 10 minutes on a low heat, stirring occasionally. Once the leeks have softened, let them cool down, then press them between a few sheets of kitchen roll to remove any excess moisture.
Mix the leeks with the grated cheese, mustard, sage, egg yolks, breadcrumbs and black pepper. With lightly floured hands, form the mixture into 8 small sausages and put them on a floured plate. Cover and chill for at least an hour, or overnight.
Preheat the oven to 180°C fan/200°C/gas 6. Transfer the sausages to a lined baking sheet, brush them with olive oil, and bake for 30 minutes. Then finish them off on the barbecue for a few minutes on each side to char.
Serve in hot dog rolls, 2 to each roll, with more mustard.
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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