Glamorgan sausages are a traditional Welsh vegetarian sausage made with cheese, leeks, and breadcrumbs, bound with egg and typically rolled into sausage shapes before being fried or baked. They are a flavorful and satisfying meat-free option that works well as a main course or appetizer. This recipe provides a classic version, along with detailed nutritional information to help you understand what goes into each serving.
Ingredients
- 2 cups (240 g) fresh white breadcrumbs, divided
- 1 cup (100 g) grated mature Cheddar cheese (or vegetarian hard cheese)
- 2 leeks, trimmed, washed, and finely chopped (about 1 cup / 150 g)
- 2 large eggs, separated (yolks for the mixture, whites for coating)
- 1 tsp (5 g) English mustard powder (or 1 tbsp / 15 g Dijon mustard)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) butter or olive oil, for frying
- Salt and freshly ground black pepper, to taste
- For coating: 1 extra egg white (if needed) and 1/2 cup (60 g) fine breadcrumbs
Instructions
- Place the 2 cups of breadcrumbs in a large mixing bowl. Add the grated cheese, chopped leeks, egg yolks, mustard powder (or Dijon), lemon juice, and a pinch of salt and pepper. Mix well until the mixture holds together when pressed. If it seems too dry, add a little milk or water, 1 teaspoon at a time.
- In a separate shallow bowl, lightly beat the egg whites with a fork until frothy. Place the extra 1/2 cup of fine breadcrumbs in another shallow bowl.
- Divide the sausage mixture into 8 equal portions. With wet hands, roll each portion into a sausage shape about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick.
- Dip each sausage first into the beaten egg whites, then roll in the fine breadcrumbs to coat evenly. Place on a plate and refrigerate for at least 30 minutes (this helps them hold their shape).
- When ready to cook, heat the butter or oil in a large non-stick skillet over medium heat. Add the sausages in a single layer, without overcrowding (cook in batches if needed).
- Fry for about 5-6 minutes per side, turning gently, until golden brown and heated through. The internal temperature should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes, if you check with a food thermometer.
- Alternatively, bake in a preheated oven at 400°F (200°C) for 15-20 minutes, turning once, until golden and hot.
Tips
- Cheese choice: Traditional Glamorgan uses Caerphilly cheese, but mature Cheddar is a good substitute. For a vegetarian version, ensure your cheese uses microbial rennet.
- Breadcrumbs: Fresh breadcrumbs work best for the mixture; stale or dry crumbs can make the sausages dry. Panko can be used for the coating for extra crunch.
- Handling the mixture: The mixture is soft. Chilling the shaped sausages for at least 30 minutes (or up to 24 hours) is essential to prevent them from falling apart during frying.
- Common mistake: Frying at too high heat will burn the outside before the inside is cooked. Keep the heat medium and turn gently.
Serving Suggestions
Serve Glamorgan sausages with a fresh green salad, chutney, or a dollop of yogurt-based sauce. They also pair well with mashed potatoes and steamed vegetables for a hearty meal. For a traditional Welsh touch, serve with laverbread or a Welsh rarebit sauce.
Variations
- Herbed: Add 1 tablespoon of chopped fresh parsley, chives, or thyme to the mixture.
- Spicy: Add a pinch of cayenne pepper or smoked paprika for a kick.
- Vegan: Replace the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use vegan cheese and butter. The texture will be softer; chill well before frying.
- Baked version: For a lighter option, bake instead of fry – brush with oil and bake at 400°F (200°C) for 15-20 minutes, turning once.
Storage and Reheating
Cooked Glamorgan sausages can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until heated through. They can also be frozen for up to 2 months – freeze uncooked, then cook from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Are Glamorgan sausages vegetarian?
Yes, they are traditionally vegetarian, made with cheese, leeks, and breadcrumbs. However, some versions may include eggs, so check if you are vegan or have allergies.
Can I make them gluten-free?
Yes, use gluten-free breadcrumbs for both the mixture and coating. The rest of the ingredients are naturally gluten-free.
Why do my sausages fall apart?
This usually happens if the mixture is too dry or too wet. Ensure it holds together when pressed, and chill the shaped sausages well before frying. Also, handle them gently during cooking.
Can I grill them?
Yes, you can grill (broil) them. Place on a baking sheet and cook under a preheated broiler for about 4-5 minutes per side, until golden and hot.
What is the nutritional breakdown per sausage?
Each sausage (based on this recipe making 8) contains approximately 200 calories, 10g fat, 18g carbohydrates, and 8g protein. The exact values depend on the specific cheese and bread used.
Can I prepare them ahead of time?
Absolutely. Shape the sausages, coat them, and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked for up to 2 months.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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