Does anyone know what this is called? It's welsh I think.

[thecalmorchid]

I got chatting to a lovely chap in our outdoor market. I was just buying huge leeks.
He was from Wales having moved 30 years ago. He was telling me how to make his favourite recipe with my leeks.

Tonight I had a go. I couldn't find any method or mention on the internet, so I don't know if it was particular to his family or if it's a thing.

It's delicious, really seriously good.

Split washed and layers of leek with alternating layers of sausage meat. Roasted in a long bread tin so it can be sliced for striped layers.

Do any of you know what it's called? If it's a national thing. Could you point me in the direction of a recipe? I could only remember the main points as we were just chatting, so don't know if I've done it right or not. Either way I'm making it again.

Was he from north or South Wales? I’m in the south with a very traditional grandmother who worked as a cook and I have never come across this.

Any cheese in it? If so it could be a variation on the Glamorgan Sausage recipe.

@Llareggub I don't know. I didn't think to ask at the time.
I talk food with anyone and I love new ideas.
He was telling me how much he missed this dish and that his wife would sometimes cook it for him.
He was very insistent I try it and he's right, it's really good.

I came home and googled it confidently thinking it will be top of my search. But nothing at all.

I'm rather suspecting it was a Welsh family recipe rather than a traditional Welsh one.

Definitely no cheese in it.

I have a book of traditional welsh recipes somewhere. I will dig it out and have a look!

@Llareggub Thank you!

Looks yummy!

I have a wonderful book by Bobby Freeman called "First catch your peacock" a book of Welsh food. Have had a look and can not see anything and I have not heard of it, but sounds amazing.

@julie81 @ByeByeMissAmericanPie

It really was good. Just as good cold the next day too.

I'm going to make it again and try to put more leeks in it. I rolled thin sausage meat out between sheets of grease proof paper.

I was so confident it was a Welsh National dish after the praise the chap gave it. I feel it should be after tasting it!

I am so going to try this

I'm from North wales and generations of my family have lived in the same town as me and I've never seen this recipe before. Like someone mentioned above it might be their take on the glamorgan sausages.

I've googled it. Can't find anything either. I'm so going to have a go at this though. Will probably introduce cheese to it somewhere.....

My GM was a brilliant welsh cook.

Her Bara Brith and welsh cakes were renowned as the best in the Cynon Valley (well at least according to my GF, DM and me).

I remember eating bowls of her Welsh Cawl with her homemade bread.

She never made anything resembling the recipe you've described.

That said it might a very localised recipe.

She lived in Mountain Ash.

I've never heard or seen that recipe at all.

It may well be a family specific recipe, but it looks amazing.

I’m from South Wales , never seen that before. Looks lovely though

Is it literally just leeks and sausages? No egg custard binding like a quiche?

@thecalmorchid I've bought leeks and sausage meat! What next? Literally just layer them up? Nothing else in there? water half way up? What?

I thought Glamorgan sausages were cheese and leeks, not actual sausagemeat? I make something very similar to this with cabbage. It is delicious. www.bbcgoodfood.com/recipes/1683/stuffed-cabbage--tro-style

@Sprinklemetinsel sorry I've only just logged back in and seen my messages.

Split leeks in half then you the length of the tin. Wash well. Press out the sausage meat from good quality sausages into a thin rectangles same size as the tin. I found wetting my fingers helped.

Then layer it up. The sausage meat is already seasoned so I didn't add anything. I covered it to start with as the leeks on top can burn. No other ingredients, it sort of steam cooks in the juices that come out of the leeks.

I did make it again and used double quantity of leeks as they made it really delicious.

Thanks orchid! Just in time, too- it's tonight's dinner!

Well, I made it.

I didn't use good enough sausagemeat- entirely my fault.

But the leeks were shocking choking hazards! I left them as a sheet effect, but should have cut them smaller. They did that thing where no matter how long you chew they're still fibrous, and you can half swallow the long threads.

I will make it again, but differently!