Welsh Glamorgan Sausages With Onion Chutney (cheese Fritters)

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup granulated sugar
• 5 red onions, peeled, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup finely chopped gingerroot
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pinch ground cloves
• 1/3 cup sherry wine vinegar
• 1/3 cup balsamic vinegar
• 2 tablespoons red pepper jelly
• 2/3 cup dry red wine
• sea salt & freshly ground black pepper
• 8 ounces grated caerphilly cheese or 8 ounces cheshire cheese (250 g) or 8 ounces sharp cheddar cheese (250 g)
• 3 green onions, part only, roughly chopped
• 3 tablespoons finely chopped flat leaf parsley
• 1 tablespoon fresh thyme leave, finely chopped
• 1 1/2 teaspoons dry mustard
• sea salt & freshly ground black pepper
• 1 cup fresh breadcrumb
• 3 large eggs, separated
• milk, as needed
• flour, as needed
• 1 1/2 cups fine dry breadcrumbs
• vegetable oil (for frying)

Recipe

• 1 for the chutney: in a large saucepan, melt the butter with the olive oil over low heat. add the sugar and stir to dissolve completely. add the onions all at once and stir to coat with the butter and sugar mixture. add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. add the vinegars, red pepper jelly and wine and work into the onion mixture. continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. season with salt and pepper. let mixture cool before using.
• 2 for the sausages: in a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. mix together well then add the fresh breadcrumbs and egg yolks. blend together, adding a little milk, if necessary, if mixture is too dry.
• 3 beat egg whites until light and frothy. form the cheese mixture into sausage shapes. dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. repeat until all the cheese mixture has been shaped. heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. serve with the onion chutney. serves 4. serve with felinfoel brewery's double dragon ale.
• 4 felinfoel brewery: this welsh brewery is the oldest in the country, famous for its double dragon, the national ale of wales.: although it started out as an in producing its own beer, the popularity of what became known as felinfoel beer eventually led to the beer being produced for other inns in the area. because of its connections with the tin plate industry, felinfoel was the first brewery in the uk to offer beer in conical cons sealed with a standard crown seal in 1935. double dragonââ?¬â??sold under the name welsh ale in north america is a malty bitter with an aroma of apples and a sharp, crisp taste.
• 5 new celtic cooking.