Frozen Glamorgan Sausages: Recipe & Guide

Glamorgan sausages are a traditional Welsh vegetarian sausage made with cheese, leeks, and breadcrumbs, bound together with egg. This recipe shows you how to prepare them, freeze them, and cook them straight from frozen, making them a convenient and delicious meal. The combination of tangy Caerphilly cheese, mild leeks, and crispy breadcrumb coating works perfectly, and freezing them actually helps them hold their shape even better.

Ingredients

2 cups (100 g) fresh white breadcrumbs, plus 1 cup (50 g) for coating
1 cup (120 g) grated Caerphilly cheese (or mature cheddar)
1 leek, trimmed and finely chopped (about 1 cup / 90 g)
2 large eggs, beaten
2 tbsp (30 g) butter
1 tsp (5 g) English mustard powder
1/2 tsp (2.5 g) salt
1/4 tsp (1 g) black pepper
1/4 cup (60 ml) milk, if needed
Vegetable oil, for frying (optional, if pan-frying)

Instructions

Melt the butter in a small pan over medium heat. Add the chopped leek and cook gently for 5–7 minutes until soft but not browned. Remove from heat and let cool slightly.
In a large bowl, mix the 2 cups (100 g) of breadcrumbs, grated cheese, mustard powder, salt, and pepper. Add the cooked leeks and mix well.
Pour the beaten eggs into the mixture and stir until everything is combined. If the mixture is too dry to hold together, add milk a tablespoon at a time until it just comes together. If it’s too wet, add a few more breadcrumbs.
Shape the mixture into 8 sausage shapes, about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick. Press firmly to ensure they hold together.
Place the extra 1 cup (50 g) of breadcrumbs on a shallow plate. Roll each sausage in the breadcrumbs to coat evenly, pressing gently to adhere.
If baking immediately: preheat oven to 375°F (190°C). Place sausages on a baking sheet lined with parchment paper. Bake for 20–25 minutes, turning halfway, until golden and crisp.
If freezing: place the coated sausages on a baking sheet in a single layer, not touching. Freeze for 2 hours until solid, then transfer to a freezer-safe bag or container. Label with date.
To cook from frozen: preheat oven to 375°F (190°C). Place frozen sausages on a baking sheet. Bake for 25–30 minutes, turning halfway, until golden and heated through.

Tips

Use a good-quality mature cheese for the best flavor. Caerphilly is traditional, but a sharp cheddar works well too. Grate it finely so it distributes evenly.
Don’t overmix the mixture; it should just hold together. If it’s too sticky, add more breadcrumbs; if too dry, add a little milk.
When shaping, wet your hands slightly to prevent sticking. Press the sausages firmly so they don’t fall apart during cooking.
For a crispier coating, you can pan-fry the sausages in a little oil over medium heat for 2–3 minutes per side, then finish in the oven if desired.

Serving Suggestions

Serve these sausages with a classic Welsh accompaniment: mashed potatoes and peas, or in a soft bread roll with caramelized onions and a dollop of brown sauce or chutney. They also work well with a fresh green salad and a tangy vinaigrette, or as part of a traditional Welsh rarebit-inspired platter.

Variations

Add a teaspoon of chopped fresh thyme or parsley to the mixture for extra flavor.
Swap the leek for finely chopped spring onions or shallots.
Use a mixture of cheese and finely chopped walnuts or almonds for a nutty twist.
For a gluten-free version, use gluten-free breadcrumbs and ensure your mustard powder is gluten-free.

Storage and Reheating

Cooked 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 10–15 minutes, or until heated through. Frozen uncooked sausages can be stored for up to 3 months. Cook from frozen as directed; do not thaw before baking, as they may become soggy. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Frequently Asked Questions

Can I use cheddar instead of Caerphilly? Yes, mature cheddar is a great substitute. Caerphilly is crumbly and slightly tangy, but cheddar provides a similar sharpness. The texture may be slightly different, but the sausages will still be delicious.

Why do my sausages fall apart? This usually happens if the mixture is too dry or too wet. Ensure you add enough egg to bind, but not so much that it’s sticky. Pressing the shape firmly when forming and coating with breadcrumbs helps them hold together during cooking.

Can I fry them instead of baking? Yes, you can pan-fry them in a little oil over medium heat for about 4–5 minutes per side, until golden and cooked through. They may need a bit longer if cooking from frozen.

Can I make them ahead and refrigerate overnight? Absolutely. After shaping and coating, place them on a plate, cover, and refrigerate for up to 24 hours before cooking. This can help them firm up even more.

Are these suitable for vegans? The traditional recipe contains eggs and cheese, so it’s not vegan. However, you can try using vegan cheese and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a substitute, though the texture will be different.

Can I freeze them after cooking? Yes, cooked sausages can be frozen for up to 1 month. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen in the oven until piping hot.

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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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