Glamorgan sausages are a traditional Welsh vegetarian sausage made from cheese, leeks, and breadcrumbs, bound together with egg and shaped into cylinders before being fried until golden. They are a brilliant meat-free option that is hearty, flavorful, and crisp on the outside with a soft, cheesy center. This recipe uses mature cheddar and fresh leeks for a savory, satisfying result that works as a main or a snack.
Ingredients
- 2 large leeks (about 300 g / 10.5 oz), trimmed and finely chopped
- 2 tbsp (30 g / 1 oz) butter
- 2 cups (200 g / 7 oz) fresh white breadcrumbs
- 1 ½ cups (150 g / 5.3 oz) mature cheddar cheese, grated
- 1 tsp dry mustard powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- 1 tbsp (15 ml) milk (if needed)
- Vegetable oil, for frying
- Plain flour, for coating (about 3 tbsp / 25 g)
Instructions
- Melt the butter in a frying pan over medium heat. Add the chopped leeks and cook gently for 5–7 minutes until soft and translucent but not browned. Remove from heat and let cool slightly.
- In a large bowl, mix the breadcrumbs, grated cheddar, mustard powder, salt, and pepper. Add the cooked leeks and stir to combine.
- Pour the beaten eggs into the mixture and stir until everything is evenly moistened. The mixture should hold together when pressed; if it seems too dry, add the milk a teaspoon at a time until it binds.
- Shape the mixture into 8 sausages, about 2.5 cm (1 inch) thick and 10 cm (4 inches) long. Roll each sausage in flour to coat lightly, shaking off any excess.
- Pour about 1 cm (½ inch) of vegetable oil into a large frying pan and heat over medium-high heat. To test if ready, drop a breadcrumb into the oil – it should sizzle immediately.
- Fry the sausages in batches, without crowding, for 3–4 minutes per side, until deep golden brown and crisp. Turn carefully with tongs. Drain on paper towels.
- Serve hot, with your choice of accompaniments.
Tips
- Use fresh breadcrumbs – dry or panko breadcrumbs will make the mixture too crumbly. Day-old bread processed into crumbs works best.
- Don’t skip cooling the leeks – adding hot leeks to the cheese can melt it prematurely, making the mixture greasy and hard to shape.
- Chill if needed – if the mixture is too soft to shape, refrigerate it for 20–30 minutes before forming the sausages.
- Substitute cheese – Caerphilly is traditional, but mature cheddar, Red Leicester, or a vegetarian hard cheese all work well. Avoid very oily cheeses like mozzarella.
Serving Suggestions
Serve Glamorgan sausages with a fresh green salad and chutney or pickles for a light meal. They also pair well with mashed potatoes and gravy for a hearty dinner, or tucked into a warm baguette with mustard and roasted vegetables.
Variations
- Herbed: Add 1 tablespoon of chopped fresh parsley, chives, or thyme to the mixture for extra flavor.
- Spicy: Add ½ teaspoon of smoked paprika or a pinch of cayenne pepper for a smoky kick.
- Vegan: Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes), and use vegan butter and cheese. The texture will be slightly softer; chill well before frying.
- Baked version: Instead of frying, brush the sausages with oil and bake at 400°F (200°C) for 20–25 minutes, turning once, until golden.
Storage and Reheating
Cooked Glamorgan sausages can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes until hot and crisp. They can also be reheated in a dry frying pan over medium heat for 3–4 minutes per side. Freeze uncooked sausages on a tray, then transfer to a freezer bag for up to 2 months; thaw overnight in the refrigerator before frying.
Frequently Asked Questions
Can I make Glamorgan sausages ahead of time?
Yes, you can shape the sausages and refrigerate them, covered, for up to 24 hours before frying. This actually helps them hold their shape better.
Why are my sausages falling apart?
This usually happens if the mixture is too dry or too wet. Ensure the leeks are well-drained after cooking, and add the egg gradually until the mixture just holds together. Chilling the shaped sausages for 20 minutes before frying also helps.
Can I use store-bought breadcrumbs?
You can, but fresh breadcrumbs give a softer, more cohesive texture. If using dry breadcrumbs, reduce the amount to about 1 ½ cups (150 g) and add an extra tablespoon of milk if needed.
What is the traditional cheese for Glamorgan sausages?
Caerphilly cheese is traditional, but it can be hard to find outside Wales. Mature cheddar is a widely available substitute that gives a similar tangy flavor.
Can I grill (broil) them instead of frying?
Yes, place the sausages on a greased baking sheet and broil for 5–6 minutes per side until golden. They may be less crispy than fried, but they are still delicious.
Are Glamorgan sausages suitable for freezing?
Yes, freeze them uncooked after shaping. Thaw overnight in the refrigerator and then fry as directed. Cooked sausages can also be frozen 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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