Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Leek and Cheddar Glamorgan Sausages
Introduction
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
| olive oil | |
| leeks, thinly sliced | |
| sea salt flakes | |
| cheddar, grated | |
| mustard | |
| sage leaves, finely chopped | |
| free-range egg yolks | |
| fresh white breadcrumbs | |
| freshly ground black pepper | |
| plain flour, for shaping | |
| hot dog rolls and mustard, to serve |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
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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