Wicklewoods Gluten Free Glamorgan Sausages Recipes

GLAMORGAN "SAUSAGE"

Steps:

• Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant, about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature, 20 to 30 minutes.
• Remove from the refrigerator and add 1/2 of the bread crumbs, 1/2 of the flour, the Cheddar cheese, Havarti cheese, 1/3 cup milk, 1 egg, and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed, about 30 minutes.
• Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.
• Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour, coat in the egg wash, then dredge it in the bread crumbs. Repeat to form remaining "sausage" links.
• Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).
• Fry each link in the hot oil until the outsides are crispy and golden brown, about 2 minutes per side, working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.

GLAMORGAN SAUSAGES

Steps:

• Melt the butter in a frying pan over a medium heat until foaming, then fry the leeks with a pinch of salt for 5-10 mins until soft. Leave to cool slightly.
• Put 200g soft breadcrumbs, the thyme, egg yolks, cheese, mustard and a generous grinding of pepper in a bowl and mix to combine. Stir in the fried leeks, and any butter left in the pan. Season with salt and mix well using your hands.
• Mould the mixture into 12 sausages (divide and weigh for accuracy if you like). You may find damp hands help, cleaning your hands every so often to stop them sticking. Transfer to a baking tray lined with baking parchment and freeze for 10 mins until firm, or chill for 30 mins in the fridge.
• While the sausages are firming up, whisk the egg whites in a shallow bowl with a pinch of salt until lightly foamy. Put the flour and some of the remaining breadcrumbs onto separate plates.
• Dust the chilled and firm sausages in the flour, then dunk in the egg white, and roll in the breadcrumbs. Top up the plate of breadcrumbs as required. Chill for at least 1 hr and up to 24hrs before frying.
• Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan over a medium high heat. Fry the sausages in batches, turning them gently every minute, for 4-6 mins, until golden and crisp all over. Add a little more oil between batches if you need to. Transfer to a baking tray, and bake for 10 mins. If you are freezing the sausages, once they're golden brown transfer to a tray and leave to cool for a few minutes, then open-freeze (uncovered) until solid and transfer to freezer-proof containers. Will keep frozen for up to three months. Cook from frozen in the oven for 25 mins until piping hot.

WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES

Steps:

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

WICKLEWOOD'S GLUTEN FREE PARMESAN THINS

Steps:

• Preheat the oven to 200c 400f.
• I a bowl rub together the flour and butter until it resembles breadcrumbs.
• Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
• Shape the dough into a log and wrap in cling film and chill for 15 minutes.
• Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
• Bake for 10 mins or until they are crisp and light golden.
• Allow to cool slightly before transferring to a cooling rack.

GLAMORGAN CHEESE SAUSAGE ROLLS

Steps:

• To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and slip onto a baking sheet. Do not chill.
• Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.
• Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.

WICKLEWOOD'S TRIFLE SPONGES (GLUTEN FREE)

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.