Glamorgan sausages are traditional Welsh vegetarian sausages made with leek and cheese. They're an absolute favourite of mine, and its really easy to make BLW- friendly versions for the little ones. The traditional recipe uses breadcrumbs as the main bulking agent and cooks them by frying, however for this BLW-version I use mashed potato and bake them. The basic ingredients are mashed potato (ideally plain potato without any added butter, milk etc), cheddar cheese, leek, an egg, parsley, thyme and mustard. I also added spring onion and carrot (because they needed using up and I always like to add a bit of extra veg where I can). Soften the leek and spring onion and in a pan with a little butter. Grate the cheese and carrot (squeezing any excess water out of the carrot). Chop the herbs. Mix all ingredients together in a bowl. Ideally, then leave the mix in the fridge to firm up a bit as this will make forming the sausages easier (but is not essential). Shape the mix into sausages (wet hands will make this easier), place on an oiled tray and bake in the oven until they start to brown. Serve fresh from the oven, chill in the fridge or freeze. For dinner Joshua had two sliced Glamorgan sausages served with courgetti in a tomato sauce with grated cheese followed by prunes mashed up in Greek yoghurt.
