Welsh Style Sausages - Rabbit, Black Mountain and Leek Sausage
These aren’t your usual sausages the rabbit makes an exciting tasting banger with the traditional mix of Leek and Welsh cheese making them a real treat. Serve with crushed new potatoes and Baked Leeks.
Preparation time: 1 hour Quantity: Makes 8 - 10 portions Cooking time: 10 - 15 minutes
Ingredients
1 tablespoons olive oil
30g Welsh butter
1/2 minced diced onion
1 minced/ finely chopped washed leek.
1 clove crushed garlic
400g minced rabbit
1 tablespoon mild mustard
60g grated Black Mountain cheese (or Caerphilly)
60g fresh breadcrumbs
1/3 teaspoon salt
15 twists black pepper
Method
- Heat up the oil and butter
- Cook the onion and leeks gently to softer without colour
- Add the garlic, stir for a minute to soften
- Cool
- Add to the mince rabbit and mix in with your clean hands
- Add all else and leave to infuse the flavour for at least 20 minutes or overnight
- Stuff in to soaked sausage skins- see chocolate sausages for method