Glamorgan sausage is a traditional Welsh vegetarian sausage made with cheese, leeks, and breadcrumbs, bound with egg and rolled into sausage shapes before being fried or baked. Despite the name, it contains no meat, and its calorie count typically ranges from 180 to 250 per sausage depending on the cheese and cooking method. This recipe delivers a crisp, golden exterior with a soft, savory center, and it’s a satisfying way to enjoy a classic British dish while keeping an eye on your intake.
Ingredients
- 2 cups (240 g) fresh breadcrumbs (from about 4 slices of white bread)
- 1 cup (120 g) grated mature cheddar cheese
- 1 cup (120 g) grated Caerphilly cheese (or substitute with extra cheddar)
- 1 medium leek (about 150 g), finely chopped
- 2 large eggs, beaten
- 1 tsp (5 g) English mustard powder
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) black pepper
- 2 tbsp (30 ml) vegetable oil, for frying
Instructions
- In a large mixing bowl, combine the breadcrumbs, grated cheddar, grated Caerphilly (or extra cheddar), chopped leek, mustard powder, salt, and pepper. Mix well.
- Add the beaten eggs to the dry mixture and stir until everything is evenly moistened and holds together when pressed. If the mixture seems too dry, add a splash of milk (about 1 tbsp / 15 ml).
- Divide the mixture into 8 equal portions. Shape each portion into a sausage shape about 7–8 cm (3 inches) long and 2.5 cm (1 inch) thick. Press firmly so they hold together.
- Heat the vegetable oil in a large non-stick frying pan over medium heat. When the oil shimmers, carefully place the sausages in the pan, leaving space between them. Cook in batches if needed.
- Fry for 4–5 minutes per side, turning gently with a spatula, until golden brown and crisp on all sides. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, checked with a food thermometer.
- Transfer the cooked sausages to a plate lined with paper towels to drain excess oil. Serve hot.
Tips
- Cheese substitution: Caerphilly is traditional, but it can be hard to find. Use extra mature cheddar or a mix of cheddar and a crumbly cheese like Wensleydale for a similar tangy flavor.
- Breadcrumb texture: For best results, use day-old bread that you pulse into coarse crumbs. Fresh, very soft bread can make the mixture too sticky; if that happens, add a little more breadcrumbs.
- Shaping tip: Wet your hands slightly before shaping the sausages to prevent the mixture from sticking. If the mixture crumbles, add a bit more beaten egg (about 1 tbsp / 15 ml) and mix again.
- Baking alternative: To reduce calories, you can bake the sausages at 400°F (200°C) for 15–20 minutes, turning once, until golden. This uses less oil and lowers the fat content.
Serving Suggestions
Serve Glamorgan sausages with mashed potatoes and a rich onion gravy for a classic Welsh supper. They also work well in a sandwich with caramelized onions and a dollop of chutney, or alongside a fresh green salad and roasted vegetables for a lighter meal.
Variations
- Herbed: Add 1 tbsp (15 g) of chopped fresh parsley or chives to the mixture for extra freshness.
- Spicy: Stir in 1/2 tsp (2.5 g) of smoked paprika or a pinch of cayenne pepper for a smoky kick.
- Vegan: Replace the eggs with 1/4 cup (60 ml) of aquafaba (chickpea water) and use a vegan cheese alternative that melts well. Note that the texture will be slightly softer.
- Gluten-free: Use gluten-free breadcrumbs and ensure your mustard powder is gluten-free. The sausages will be a bit more delicate.
Storage and Reheating
Refrigerate any leftover cooked sausages in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 8–10 minutes, or until piping hot (165°F / 74°C). You can also reheat them in a microwave for 1–2 minutes, but they will lose their crispness. For longer storage, freeze the uncooked sausages on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before frying or baking.
Frequently Asked Questions
How many calories are in a Glamorgan sausage?
A typical homemade Glamorgan sausage made with cheddar and fried in oil contains about 200–250 calories per sausage. Baking instead of frying can reduce this by roughly 30–40 calories per sausage. The exact count depends on the type of cheese, bread, and oil used.
Can I use a different cheese?
Yes. Caerphilly is traditional, but any well-flavored hard cheese like mature cheddar, Red Leicester, or even a vegetarian Parmesan-style cheese works well. Softer cheeses like mozzarella will make the mixture too moist and may not hold together.
Why did my sausages fall apart during cooking?
This usually happens if the mixture is too dry or too wet. Ensure the mixture holds together when pressed before shaping. If it crumbles, add a little more beaten egg. If it’s too sticky, add more breadcrumbs. Also, handle them gently when turning.
Can I make them ahead of time?
Yes, you can shape the sausages and refrigerate them, covered, for up to 24 hours before cooking. This actually helps them firm up and hold their shape better. Just bring them to room temperature for 10 minutes before frying.
Are Glamorgan sausages suitable for vegetarians?
Yes, they are naturally vegetarian as they contain no meat. However, check that the cheese you use is vegetarian-friendly (some cheeses contain animal rennet). Use a cheese labeled as vegetarian to be safe.
What is the best way to reheat them without drying out?
Reheat in the oven or toaster oven at 350°F (175°C) for 8–10 minutes. This helps retain moisture and crispness. Microwaving is quicker but can make them rubbery.
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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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