Glamorgan sausage is a traditional Welsh vegetarian sausage made from cheese, leeks, and breadcrumbs, bound with egg and shaped into cylinders before being fried until golden. Despite the name, it contains no meat—the original version likely used Caerphilly cheese, a crumbly, tangy Welsh cheese, though modern versions often swap in cheddar. These sausages are crisp on the outside, soft and savory inside, and make a satisfying centerpiece for a meat-free meal. They’re simple to make, use pantry staples, and come together in under an hour.
Ingredients
- 2 cups (240 g) fresh white breadcrumbs (from about 4 slices of bread)
- 1 cup (100 g) grated Caerphilly or sharp cheddar cheese
- 1 cup (80 g) finely chopped leek (white and light green parts, about 1 medium leek)
- 2 large eggs, beaten
- 1 tsp (5 g) dry mustard powder (or 1 tbsp (15 g) Dijon mustard)
- 1 tbsp (15 ml) fresh chives or parsley, chopped (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp (30 ml) vegetable oil, for frying
Instructions
- In a large bowl, combine the breadcrumbs, grated cheese, chopped leek, mustard powder (or Dijon), salt, pepper, and herbs if using. Stir well to distribute the cheese and leek evenly.
- Add the beaten eggs to the dry mixture and stir with a fork until the mixture comes together and holds its shape when pressed. If it seems too dry, add a teaspoon of water; if too wet, add a tablespoon of breadcrumbs.
- Divide the mixture into 8 equal portions. Using lightly floured hands, roll each portion into a sausage shape about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick. Place them on a plate lined with parchment paper.
- Heat the oil in a large non-stick skillet over medium heat. Once the oil shimmers, carefully place the sausages in the pan, leaving space between each. Fry in batches if needed.
- Cook for 3–4 minutes per side, turning gently with a spatula, until the sausages are deep golden brown and heated through. The internal temperature should reach 160°F (71°C) as a safe minimum for egg dishes, per USDA FSIS guidelines, though they will likely be higher.
- Transfer to a paper towel-lined plate to drain excess oil. Serve hot.
Tips
- Cheese substitution: If Caerphilly is hard to find, use a mature cheddar or a mix of cheddar and a little crumbly feta. The flavor will be richer but still delicious.
- Don’t overmix: Stir just until the mixture binds. Overworking can make the sausages dense and heavy.
- Chilling helps: If the mixture is too soft to shape, refrigerate it for 15–20 minutes before rolling. This makes shaping much easier.
- Even browning: Use a heavy-bottomed pan and don’t overcrowd. Frying in batches ensures a crisp crust without steaming.
Serving Suggestions
Serve the sausages with mashed potatoes, a pile of buttery peas, and onion gravy for a classic Welsh supper. They also work well in a bun with caramelized onions and a dollop of chutney, or sliced over a salad for lunch. For a traditional touch, pair with a wedge of Caerphilly cheese and crusty bread.
Variations
- Spicy: Add ½ teaspoon of smoked paprika or a pinch of cayenne to the mixture.
- Herb: Stir in 1 tablespoon of chopped fresh thyme or sage.
- Vegan: Replace the eggs with ¼ cup (60 ml) of aquafaba (chickpea water) or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). Use vegan cheese and ensure the breadcrumbs are egg-free.
- Baked version: Instead of frying, brush the sausages with oil and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden.
Storage and Reheating
Store cooked sausages in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or until hot and crisp. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it makes them soggy. Uncooked sausages can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Thaw overnight in the fridge before frying.
Frequently Asked Questions
Can I make these 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 together better.
What is Caerphilly cheese? Caerphilly is a hard, crumbly Welsh cheese with a salty, tangy flavor. It’s similar to cheddar but milder and more crumbly. If you can’t find it, use a good mature cheddar or Lancashire cheese.
Why are my sausages falling apart? This usually happens if the mixture is too dry or too wet. Make sure you’ve added enough egg to bind, and don’t skip the chilling step if the mixture is soft. Also, handle them gently when frying.
Can I grill or bake them instead of frying? Absolutely. Baking at 400°F (200°C) for 15–20 minutes, turning halfway, works well. Grilling (broiling) over medium heat for 4–5 minutes per side also gives a nice char.
Are these suitable for vegetarians? Yes, they are naturally vegetarian. For vegans, use the aquafaba or flax egg substitution and vegan cheese.
What’s the best way to chop the leek? Slice the leek lengthwise, wash thoroughly to remove grit, then chop finely. You only need the white and light green parts—save the darker leaves for stock.
Related
- Gambas al Ajillo Sauce: Recipe & Uses
- Gluten-Free Brioche Loaf: Soft, Buttery & Easy
- GF Brioche Sandwich Bread Recipe
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
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