Glamorgan Sausages

This dish has always been vegetarian. Hailing from the country of Wales, it features cheese as the main protein ingredient as is often done in their traditional cuisine.

Ingredients:
5oz Fresh bread crumbs (remove crust and run bread through a food processor)
1/2 cup Panko bread crumbs
5oz Cheddar cheese, shredded
4oz Green Onions or Leeks, chopped
1 Tbsp chopped Parsley
1/2 tsp Thyme
1/2 tsp Salt
1/2 tsp Pepper
3 Eggs
1/2 Tbsp Dijon Mustard
2-3 Tbsp Milk
2 Tbsp Butter
Flour for the counter

Beat 2 eggs with Salt, Pepper, and Mustard. Mix into fresh Breadcrumbs.
Mix in Parsley, Thyme, then add Leeks/Onions and Cheese.
On a floured surface, divide mix into 8 pieces and form 1-inch-thick patties or roll into a link-sausage shape.
If you have time, chill the sausage pieces at this point for easier handling.
Beat the remaining egg, and put Panko crumbs on a plate. Dip each sausage in egg and dredge through the crumbs.
Preheat a griddle on medium heat (5 on my stove).
Melt the butter and fry sausages 5 minutes on each side, or till browned.

Granola

This is a delicious and hearty breakfast that I like better
than store bought cereal. If you like different flavors you
can use flavored instant oatmeal mix instead of plain.

4 oz Brown Sugar
2 fl oz Water
3 fl oz Canola Oil
9 oz Rolled Oats
2 oz Wheat Germ
2 ½ oz Shredded Coconut (unsweetened)
1/2 tsp Salt
1 1/3 oz Whole Wheat Flour
1 1/3 oz Unbleached All Purpose Flour
1 1/3 oz Corn Meal
2 oz Chopped Pecans

In a microwave safe measuring cup, heat water, brown sugar and salt for about 1 minute on hi power. Add Oil and stir thoroughly.

Stir all dry ingredients in a large bowl.
Add liquid mixture and combine until there are no dry spots in the mix.

Spread mix in a thin layer on a sheet pan.

Bake at 200F for 90 minutes. During baking, toss with a spatula every 30 minutes to prevent oversized chunks from forming.

Cool and store at room temperature in an airtight container.

German Apple Pancake

This has become a new favorite of ours.

German Apple Pancake
serves 2

1/4 cup All Purpose Flour
1/2 Tbsp Sugar
1/4 tsp Salt
1 large Egg
1/3 cup Half and Half
1/2 tsp Vanilla extract
1 Tbsp unsalted butter
2 Granny Smith Apples (Large), peeled and sliced 1/4" thick
2 Tbsp Brown Sugar (packed tight)
1/8 tsp Cinnamon
1/2 tsp Lemon Juice
Powdered Sugar for garnish

Preheat oven to 500
Stir together Flour, Sugar, and Salt. In a mixing bowl, beat the egg and stir in Half & Half and Vanilla. Add dry mixture to the liquid.
Melt butter on medium-hi heat in a 8 inch, oven safe skillet.
Stir in Brown Sugar and Cinnamon. Add Apples, and cook about 10 minutes until the apples are soft and starting to brown.
Take off heat and stir in the Lemon Juice.
Pour Apples into the batter waiting in the mixing bowl. Stir them so the Apples are completely covered in the batter. Pour Apples and batter back into the skillet. Press down apples if they are sticking up. Push them in the pan for an even distribution. Put pan into the oven. Right away- reduce oven heat to 425. Bake about 18 minutes. Turn pancake over onto a plate and serve with powdered sugar.

Cheese Grits

Serves 1 to 2

1 Cup water
¼ Cup dry grits (instant style)
½ TBSP unsalted “sweet” butter
1/8 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1/8 tsp garlic powder
1 oz sharp cheddar cheese (a piece sized appx ½”x 1”x 2”)
1 oz monterey jack cheese (a piece sized appx ½”x 1”x 2”)
½ oz parmesan cheese (a piece sized appx ¼” x 1” x 1”)

Chop all cheese into small pieces (about ¼ inch)
In small pot (about 5 or 6 inches wide) bring water, butter, salt and spices to a boil on high heat.
Reduce heat to medium, and slowly stir in grits. Cover, reduce to medium-low (the heat you would simmer rice at) and cook 5 minutes. Stir a couple of times during the 5 minutes to keep it from sticking to the bottom of the pot.
Add chopped cheese. Stir until cheese is fully melted. Serve hot.