About this recipe:Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.
2 thin celery sticks, white part only, very finely chopped
175g (6 oz) fresh wholemeal breadcrumbs
115g (4 oz) Caerphilly cheese, finely grated
1 tablespoon chopped parsley
1 large egg, beaten
about 2 tablespoons milk
plain flour for shaping
olive oil for brushing
For the watercress sauce
70g (2 1/2 oz) watercress
175g (6 oz) low-fat fromage frais
salt and black pepper
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Method Prep:10min › Cook:5min › Ready in:15min
For the watercress sauce, bring a saucepan of water to the boil, add the watercress and return to the boil. Drain at once, pressing out excess moisture with the back of a spoon. Chop finely, then put in a bowl. Add the fromage frais and mix well. Add salt and pepper to taste and set aside.
Put the celery, breadcrumbs, cheese and parsley in a bowl, add black pepper and stir to mix. Using a fork, quickly mix in the egg and just enough milk to bind the mixture.
Divide the mixture into eight. Using floured hands, lightly roll each piece into a sausage shape about 10cm (4in) long.
Heat the grill and lightly brush the sausages with oil. Grill the sausages for about 5 minutes until golden, turning them occasionally. Serve with the watercress sauce and a leafy salad.