Today, the US begins their group stage in the World Cup. I figured to help this young team get through the competition, I’d pull an old trick out of my hat that I used when the Washington Nationals went to the World Series. You know the old saying “it’s only weird, if it doesn’t work” when it comes to superstitions? Well, the trick I’m employing is “eat em and beat em” kind of a play on when you beat someone so badly you say “we ate their lunch.”
Today’s opponent is Wales, and although part of the United Kingdom, Wales has its own national squad when it comes to footie. I learned this during the draw program when I frantically texted my English friend asking how it’s possible that we can face both England and Wales in the same group. Leeks are the stuff of legend in Wales. In fact, they were used as an aid in war where soldiers would fasten leeks to their helmets to help identify each other and avoid “friendly casualties.” Every St. David’s Day, soldiers still fasten a leek to their caps in honor of the associated defeat over the Saxons…in the 1st century. Stuff of legend!
I decided to make Glamorgan Sausage, a dish that has its own roots in more recent wartime history. This sausage is a meatless product. Back before anyone knew what a hipster was, and when meat was scarce in WWII, home cooks mixed up the formula and made these “sausages” out of breadcrumbs, cheese, and the ubiquitous leek. Fry them up and you have a delicious riff on a cheese stick. I served them up with greens dressed in a champagne vinaigrette. So, head out and make some munchies for today’s 2 pm kick-off; let’s go, USA!
Glamorgan Sausage
2 medium leeks (white & light green part only, reserve the dark green for stock making)
3 tbsp butter
1 tbsp + ½ cup vegetable oil, divided
4 slices of white bread
2 tsp fresh thyme leaves (or 1 tsp dried)
½ lb strong, aged English cheddar, finely grated
4 eggs, whites/yolks separated into 2 bowls
1 heaping tbsp of dijon mustard
⅓ cup flour
Halve the leeks lengthwise and run them under water to wash away the dirt. Then cut each half into thirds and dice fine.
Melt the butter and 1 tbsp of vegetable oil in a large skillet over medium heat. Once the butter has melted, add in the diced leeks with a pinch of salt and saute until softened and they begin to brown, about 10 minutes or so. Turn off the heat and let the leeks cool.
Meanwhile, process 2 slices of the bread in a min prep until ground into fine crumbs. Dump them into a bowl, adding in the thyme, a pinch of salt, some black pepper, and the grated cheese.
Whisk the mustard into the bowl of egg yolks and pour into the bread crumb mixture, along with the cooled leeks. Mix together, thoroughly, with your hands. Then, with wet hands, form the mixture into 12 rough log shapes (similar to the size of cheese sticks). Place them on a baking sheet, lined with parchment, and transfer to the freezer for 10 minutes.
Meanwhile, process the 2 remaining pieces of bread into fine crumbs and mix together with the flour and a pinch of salt and black pepper, and dump in a shallow bowl or dish. Whisk the egg whites, with a pinch of salt, until foamy.
Retrieve the formed “sausages” from the freezer and roll in the egg wash with one hand, followed by the breadcrumbs with a clean hand to prevent clumping of the coating. Place back onto the baking sheet and place in the freezer for 30 minutes and then the fridge for an hour (or up to 24 hours).
Preheat the oven to 350 degrees and heat up the ½ cup of oil in a large nonstick skillet over medium-high heat. After a few minutes of heating, place half of the prepared “sausages” into the oil and fry away, turning about every 45 seconds to fully brown the exterior, about 4 minutes in total. Transfer to a baking sheet and repeat with the remaining batch.
When all have been fried, place the baking sheet in the oven and cook for about 10 minutes. Remove from the oven and allow to cool for 5 minutes before serving. Goes great with beer!
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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