Glamorgan Sausages, and other St David's Day treats

In honour of St David's Day (I was born in Wales after all) I decided on a Welsh themed dinner.

The lamb is not from Wales, it was born and bred in Todmorden by Bracewell's Butchers in the Market Hall.  The cheese is from Wales, its proper Caerphilly from The Crumbly Cheese.  The mustard is English, but from The Mediterranean Pantry.  The veg are from Kev on the outside market.

Using porridge oats instead of the more traditional breadcrumbs for the sausages makes them gluten free.

Todmorden rocks!

Potatoes
Olive oil
Leeks
Porridge oats
Mustard
Caerphilly cheese
Eggs
Turnips
Carrots
Butter
Lamb leg steaks

1.  Chop the potatoes into chunks, toss in olive oil and roast.
2.  Chop and wash a leek, sweat down gently in olive oil.
3.  Allow the softened leek to cool.
4.  Peel and chop turnips and carrots, boil until mashable.  Steam chopped, washed leek on top of the pan.
5.  Mix oats, cheese and cooled leeks with 2 eggs and a spoonful of mustard.  Form into sausage shapes.
6.  When the potatoes are nearly done pan fry the sausages and lamb in a little olive oil (separately in our case, to conserve the veggie credentials of the sausages).  They both take about 8 minutes, turning so all sides are cooked.
7.  Mash root veg with plenty of butter and black pepper.
8.  Serve, scoff …

The veg dodger loved the sausages!  Result.