Glamorgan Sausage Recipe UK: Welsh Cheese Patties at Home

Glamorgan sausages are Welsh meat-free patties made with Caerphilly cheese, leek, herbs and breadcrumbs, then coated and fried until crisp. They are savoury and tender inside, and make a satisfying supper with potatoes, vegetables or salad; recipes vary, but this version keeps the cheese and leek at the centre.

Ingredients

1 medium leek, trimmed and finely chopped, about 1 cup (100 g)
2 tablespoons (28 g) unsalted butter
2 cups (100 g) fresh breadcrumbs, preferably made from a day-old white or sourdough loaf
1½ cups (150 g) finely grated Caerphilly cheese
2 tablespoons (8 g) finely chopped fresh parsley
1 teaspoon (1 g) fresh thyme leaves
1 teaspoon (5 g) English mustard
¼ teaspoon (0.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 large eggs, about 100 g total, divided
½ cup (60 g) plain flour
1 tablespoon (15 ml) milk
1 cup (100 g) dry breadcrumbs, for coating
¼ cup (60 ml) neutral oil, such as rapeseed or sunflower oil, for shallow-frying

Instructions

Prepare the ingredients. Trim and finely chop the leek, grate the cheese, and chop the parsley. If making fresh breadcrumbs, pulse pieces of day-old bread briefly in a food processor; aim for soft, fine crumbs rather than a paste. Measure out 2 cups (100 g) for the filling and keep the dry coating crumbs separate. This preparation takes about 7 minutes, depending on whether you make the crumbs from scratch.
Soften the leek. Melt the butter in a frying pan over medium-low heat. Add the leek and cook for about 6 minutes, stirring often, until soft and glossy but not browned. If it begins to catch, lower the heat and add a teaspoon of water. Transfer the leek to a plate and let it cool for 5 minutes; warm leek can melt the cheese and make the mixture greasy.
Mix and shape. In a bowl, combine the fresh breadcrumbs, grated Caerphilly, parsley, thyme, mustard, salt and pepper. Stir in the cooled leek. Beat 1 egg in a small bowl, add it to the mixture, and mix until the crumbs hold together when pressed. Divide into 8 equal portions and shape each into a short sausage, about 3½ inches (9 cm) long. If the mixture feels loose, press it firmly and add a tablespoon of breadcrumbs; if it seems dry and breaks apart, mix in a teaspoon of milk. Allow about 13 minutes for mixing and shaping.
Chill the patties. Arrange the shaped sausages on a plate or small tray, cover, and refrigerate for 30 minutes. This short rest firms the cheese and helps the patties keep their shape in the pan. Do not skip it if the mixture feels soft, especially in a warm kitchen. While they chill, set out three shallow dishes for the flour, egg wash and coating crumbs.
Coat them. Put the flour in the first dish. Beat the remaining egg with the milk in the second, then put the dry breadcrumbs in the third. Roll each chilled patty lightly in flour and shake off the excess, dip it in egg wash, then turn it in the breadcrumbs until covered. Set the coated sausages on a clean plate. This should take about 5 minutes; keep the coating even, but do not squeeze the patties hard enough to flatten them.
Shallow-fry until crisp and cooked through. Pour the oil into a large frying pan to make a thin layer, using about 2 tablespoons per batch. Heat over medium heat. Fry 4 sausages at a time for about 3–4 minutes per side, turning gently, until evenly golden and hot in the centre; repeat with the remaining 4, adding a little oil if the pan is dry. The frying takes about 16 minutes in total. Check the centre of a patty with a food thermometer: because the filling contains egg, the USDA FSIS safe minimum for this egg dish is 160°F (71°C). If the outside browns before the centre reaches that temperature, reduce the heat and continue cooking gently.

Tips

Keep the filling moist but shapeable. Leeks vary in size and moisture, and breadcrumbs vary in how much liquid they absorb. The mixture should hold its form when squeezed without feeling wet or sticky. Adjust with a spoonful of crumbs or a teaspoon of milk at a time rather than adding a large amount at once. A mixture that is too loose can split during frying; one that is too dry may crumble when shaped.
Use the right cheese texture. Caerphilly is a traditional choice for its mild, tangy flavour and crumbly texture. If it is hard to find, use a mature cheddar in the same quantity. Cheddar is usually sharper and melts more smoothly, so the filling can be richer and slightly less crumbly. Grate the cheese finely so it distributes through the patties and melts at a similar rate.
Control the pan temperature. Medium heat gives the coating time to brown while the centre heats through. Oil that is too hot can burn the crumbs before the filling is ready; oil that is not hot enough can leave the coating greasy. Fry a test patty first if you are unsure, and avoid crowding the pan, which lowers the temperature and makes turning awkward.
Handle them gently. Chill the shaped patties before coating, then use a thin spatula to turn them. If one cracks, press the seam together with your fingers and add a pinch of breadcrumbs to any exposed wet patch. The coating does not need to be thick: a complete, even layer is enough to protect the cheese filling and make a crisp crust.

Serving Suggestions

Serve two Glamorgan sausages per person for a main course, straight from the pan while the crumb coating is crisp. Mashed potatoes and peas make a familiar, comforting plate; boiled or roasted potatoes with seasonal greens are lighter alternatives. A spoonful of mustard, onion gravy or a sharp chutney gives contrast to the mild cheese. For a simpler meal, pair one or two sausages with a dressed green salad and sliced tomatoes.

They also work well as part of a lunch spread. Cut a sausage in half lengthways and tuck it into a soft roll with lettuce and a little mustard, or serve smaller portions alongside soup. If making them for a buffet, cook them fully, keep them hot for serving, and avoid leaving them at room temperature for more than 2 hours. Their crispness is best just after frying, so bring the sides and condiments to the table before the sausages leave the pan.

Variations

Change the cheese: Mature cheddar is the easiest substitute for Caerphilly. A mixture of cheddar and a little crumbled Lancashire cheese can also work, though both may melt more readily, so chilling becomes especially useful. Avoid very soft cheeses, which can make the centre too loose.

Adjust the alliums and herbs: If you do not have a leek, use ½ cup (about 75 g) finely chopped onion, cooked gently in the butter until soft. It gives a stronger, sweeter onion flavour rather than the mellow taste of leek. Chives can replace some or all of the parsley, and a small pinch of dried thyme can stand in for fresh thyme.

Make a spicier version: Stir an extra teaspoon of English mustard or a pinch of cayenne into the filling, adjusting to taste. For a more pronounced herb flavour, add a little chopped sage. Keep additions modest so the patties still hold together and the cheese remains the main flavour.

Use panko for the outside: Replace the dry coating breadcrumbs with 1 cup (50 g) panko for a coarser, especially crunchy crust. The patties may need slightly more careful turning because the crumbs are larger. Keep the same flour-and-egg coating sequence.

Storage and Reheating

Refrigerate cooked leftovers within 2 hours of cooking, in a covered container, for 3–4 days. Let the sausages cool briefly before packing them, but do not leave them out to cool for an extended period. For the best texture, store them in a single layer or separate layers with baking paper so the coating does not become damp from trapped steam.

To reheat, arrange the sausages on a baking tray and warm them in an oven at 350°F (175°C) until hot throughout, usually 10–15 minutes from chilled, turning once. An air fryer can also restore some crispness; heat at 350°F (175°C) for about 5–8 minutes, checking early because appliances vary. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation, checked in the centre with a food thermometer. A microwave works in a pinch but softens the crumb coating; use short bursts and still check that the centre reaches 165°F (74°C).

Uncooked, breaded patties can be frozen in a single layer until firm, then transferred to a freezer-safe container for up to 2 months for best quality. Thaw them overnight in the refrigerator and fry as directed, checking the centre temperature. Cooked sausages can also be frozen, though the coating may soften; thaw in the refrigerator and reheat to 165°F (74°C). Do not refreeze patties that have been thawed at room temperature.

Frequently Asked Questions

Are Glamorgan sausages vegetarian?
Yes. They are Welsh meat-free sausages made with cheese, leek or another allium, breadcrumbs and seasonings rather than meat. Check that the cheese you buy is made with vegetarian rennet if that matters for your diet; cheese-making ingredients vary by product.

Why are they called sausages if there is no meat?
The name describes their sausage-like shape, not a meat filling. The mixture is shaped into short cylinders, coated in crumbs and fried. They are quite different from a conventional meat sausage in texture, with a soft, cheesy centre and a crisp outer layer.

Can I make the mixture ahead?
Yes. Shape the patties, cover them and refrigerate for up to 24 hours before coating and frying. For the best crumb coating, bread them shortly before cooking. Keep the uncooked mixture or patties refrigerated and discard them if they have been left at room temperature for more than 2 hours.

Can I bake Glamorgan sausages instead of frying them?
You can bake them, although the coating is usually less evenly crisp than with shallow-frying. Brush or spray the coated patties lightly with oil, place them on a lined tray and bake at 400°F (200°C), turning once, until golden and cooked through. Timing depends on thickness; use a thermometer to confirm the egg-containing centre reaches 160°F (71°C).

Why did my patties fall apart?
The mixture may have been too wet, the patties may not have been chilled, or they may have been turned before the first side had formed a crust. Make sure the leek has cooled and is not carrying excess liquid, adjust the crumbs gradually, chill for 30 minutes and use a thin spatula to turn them only once if possible.

What can I use instead of Caerphilly?
Mature cheddar is the most accessible substitute and works in the same quantity. It gives a sharper, more cohesive filling because it melts differently from crumbly Caerphilly. Grate it finely, chill the shaped patties well and cook over moderate heat so the crust does not brown too quickly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).