Glamorgan sausages are a traditional Welsh vegetarian sausage made from Caerphilly cheese, leeks, breadcrumbs, and mustard, shaped into cylinders and fried until golden. Named after the historic county of Glamorgan, these meatless sausages are crisp on the outside and soft, savory, and cheesy within. This recipe uses a simple binding technique with egg and a light coating of breadcrumbs, making them reliable for a cook at any skill level.
Ingredients
- 2 large leeks (about 300 g / 10.5 oz), white and light green parts only
- 2 tbsp (30 g) butter or olive oil
- 3 cups (150 g) fresh white breadcrumbs, divided
- 2 cups (240 g) grated Caerphilly cheese (or mature cheddar as substitute)
- 1 tsp dry mustard powder
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup (120 g) fine dried breadcrumbs, for coating
- Vegetable oil, for frying (about 1 cup / 240 ml)
Instructions
- Trim the leeks, halve lengthwise, and wash thoroughly to remove grit. Slice thinly crosswise.
- Melt the butter in a skillet over medium heat. Add the leeks and cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Do not let them brown. Remove from heat and let cool for 5 minutes.
- In a large bowl, combine the cooked leeks, 2 cups (100 g) of the fresh breadcrumbs, grated cheese, mustard powder, thyme, salt, and pepper. Mix well.
- Add the beaten eggs to the mixture and stir until everything is evenly moistened and holds together when pressed. If the mixture seems too wet, add more fresh breadcrumbs a tablespoon at a time.
- Divide the mixture into 8 equal portions. With lightly floured hands, shape each portion into a sausage shape about 8 cm (3 inches) long and 2.5 cm (1 inch) thick.
- Place the remaining 1 cup (50 g) fresh breadcrumbs in a shallow dish and the dried breadcrumbs in another shallow dish. Roll each sausage first in fresh breadcrumbs, then in dried breadcrumbs, pressing gently to coat evenly. Place on a plate and refrigerate for 15 minutes to firm up.
- Pour oil into a large skillet to a depth of about 1 cm (½ inch). Heat over medium-high until a breadcrumb sizzles immediately when dropped in (about 350°F / 175°C).
- Fry the sausages in batches, without crowding, for 3–4 minutes per side, turning carefully with tongs, until deep golden brown and crisp all over. Drain on paper towels.
- Serve hot.
Tips
- Substitutions: Caerphilly is traditional, but a mature cheddar or a mix of cheddar and feta works well. If using feta, reduce salt. For a gluten-free version, use gluten-free breadcrumbs and ensure your mustard is gluten-free.
- Don’t skip the chill: Refrigerating the shaped sausages for 15 minutes helps them hold their shape during frying. If they crack, press them back together gently with your hands.
- Moisture control: Leeks release water as they cook. Make sure they are well-drained and slightly cooled before mixing, or the mixture will be too soft to shape.
- Frying temperature: If the oil is too hot, the outside burns before the inside warms through. If too cool, the sausages absorb oil and become greasy. Test with a breadcrumb first.
Serving Suggestions
Serve the sausages with a pile of mashed potatoes and a rich onion gravy for a classic Welsh supper. They also work well in a soft bap with tomato chutney and crisp lettuce, or alongside a fresh green salad and a dollop of tangy apple sauce. For a traditional touch, serve with laverbread (a Welsh seaweed purée) if you can find it, though it is entirely optional.
Variations
Add a pinch of cayenne pepper or smoked paprika to the mixture for gentle heat. Swap the thyme for chives or parsley. For a lighter version, bake the sausages at 400°F (200°C) for 15–20 minutes, turning once, until golden. You can also make smaller, cocktail-sized sausages for parties, reducing the frying time to about 2 minutes per side.
Storage and Reheating
Cooked Glamorgan sausages keep in the refrigerator for up to 3 days in an airtight container. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, until hot and crisp. They can also be gently reheated in a skillet with a little oil. Uncooked, shaped sausages can be frozen on a tray, then transferred to a freezer bag for up to 1 month; fry from frozen, adding 2–3 minutes to the cooking time. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I make these ahead of time? Yes, you can shape and coat the sausages up to 24 hours in advance. Keep them covered in the refrigerator, then fry just before serving. This actually helps them hold their shape better.
Why did my sausages fall apart in the pan? The mixture was likely too wet or the sausages were not chilled long enough. Ensure the leeks are well-drained and cooked dry, and do not skip the chilling step. Also, handle them gently when turning.
Can I use store-bought breadcrumbs? Yes, but fresh breadcrumbs give a lighter texture. If using only dried breadcrumbs in the mixture, you may need to add a little milk or an extra egg yolk to bind, as dried crumbs absorb more moisture.
What can I use instead of eggs? For a vegan version, replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to thicken for 5 minutes. The texture will be slightly softer, so chill the shaped sausages for at least 30 minutes before frying.
Is Caerphilly cheese essential? No, but it is traditional. Caerphilly is crumbly, salty, and slightly tangy. A mature cheddar is the closest substitute; a mild cheddar will work but give a less distinctive flavor. You can also use a mix of cheddar and crumbled blue cheese for a stronger taste.
Can I grill or bake these instead of frying? Yes. Baking at 400°F (200°C) for 15–20 minutes, turning once, produces a firmer, less rich result. Grilling (broiling) works too, but watch closely to prevent burning. The sausages will not be as crisp as pan-fried ones.
Related
- Hot Cross Bun Latte: Spiced Easter Coffee
- Golden Gozleme Food Truck Recipe
- Hot Cross Bun Glaze: Easy Recipe for a Perfect Shine
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).