Glamorgan Sausages: Facts & Recipe

Glamorgan sausages are a traditional Welsh vegetarian sausage made from cheese, leeks, and breadcrumbs, bound with egg and shaped into cylinders before being fried or baked. Despite the name, they contain no meat—the Welsh name selsig Morgannwg reflects their origin in the historic county of Glamorgan. They are crisp on the outside, soft and savory within, and work beautifully as a main with mash or as a party snack.

Ingredients

2 cups (100 g) fresh white breadcrumbs, plus extra for coating
1 cup (100 g) mature Caerphilly or sharp cheddar cheese, grated
2 medium leeks (about 200 g / 7 oz), trimmed, halved, and finely chopped
2 tbsp (30 g) butter
2 large eggs, beaten
1 tsp dry mustard powder (or 1 tbsp Dijon mustard)
1 tbsp fresh parsley, chopped (optional)
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying (about 1 cup / 240 ml)

Instructions

Melt the butter in a frying pan over medium heat. Add the chopped leeks and cook gently for 5–7 minutes until soft but not browned. Remove from heat and let cool slightly.
In a large bowl, combine the breadcrumbs, grated cheese, cooked leeks, mustard, parsley (if using), and a generous pinch of salt and pepper.
Add the beaten eggs to the mixture and stir until everything is well combined. The mixture should hold together when pressed; if it seems too dry, add a splash of milk or an extra yolk.
Shape the mixture into 8 sausage-shaped cylinders, about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick. Roll each in extra breadcrumbs to coat evenly.
Place the shaped sausages on a plate and chill in the refrigerator for at least 15 minutes (this helps them hold their shape).
Heat about 1/2 inch (1 cm) of oil in a large frying pan over medium heat. When the oil shimmers, carefully add the sausages in batches, ensuring they aren’t crowded.
Fry for 3–4 minutes per side, turning gently, until golden brown and crisp all over. Drain on paper towels.
Serve hot, with a side of chutney or gravy.

Tips

Cheese substitution: If you can’t find Caerphilly, use a mature cheddar or a mix of cheddar and Parmesan for a sharper flavor. Avoid very mild cheeses—they won’t give the same savory punch.
Chilling is essential: Don’t skip the chilling step; it helps the sausages firm up and prevents them from falling apart in the pan. You can chill them for up to 24 hours before cooking.
Baking option: To bake instead of fry, place the sausages on a lined baking sheet and brush with oil. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
Common mistake: Overcrowding the pan lowers the oil temperature and makes the sausages greasy. Cook in batches and let the oil come back up to temperature between batches.

Serving Suggestions

Serve Glamorgan sausages with creamy mashed potatoes and a rich onion gravy for a classic Welsh supper. They also pair well with a fresh green salad and a dollop of tangy chutney, or tucked into a crusty roll with caramelized onions for a hearty lunch. For a traditional touch, serve with laverbread (a Welsh seaweed purée) if you can find it.

Variations

Herbed version: Add 1 teaspoon of fresh thyme or sage leaves to the mixture for an earthy note.
Spicy kick: Stir in 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the breadcrumb mixture.
Vegan adaptation: Replace the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a vegan hard cheese and plant-based butter. The texture will be slightly softer, so chill longer before frying.
Mini sausages: Shape into smaller bite-size pieces (about 1 inch / 2.5 cm) for appetizers; reduce frying time to 2–3 minutes per side.

Storage and Reheating

Store leftover cooked sausages 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 8–10 minutes, or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes. Uncooked sausages can be frozen for up to 2 months; thaw overnight in the refrigerator before frying. Reheat leftovers to an internal temperature of 165°F (74°C) if you’re checking with a thermometer.

Frequently Asked Questions

Why are they called sausages if there’s no meat?
The name comes from their sausage-like shape and the Welsh tradition of making meatless “sausages� using local ingredients. The original recipe likely dates back to the 19th century, when meat was expensive and cheese and leeks were abundant.

Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts more smoothly and has better flavor. Pre-shredded cheeses often contain anti-caking agents that can affect texture, so if you use them, expect a slightly drier mixture.

What if my mixture is too wet?
If the mixture is too sticky to shape, add more breadcrumbs, a tablespoon at a time, until it holds together. If it’s too dry, add a little beaten egg or milk.

Can I grill (broil) them instead of frying?
Yes. Place the sausages on a foil-lined baking sheet and broil about 4 inches from the heat for 4–5 minutes per side, until golden and heated through. Watch carefully to avoid burning.

Are these suitable for vegetarians?
Yes, they are naturally vegetarian as long as the cheese is made with vegetarian rennet. Check the label if that’s a concern—many traditional Caerphilly cheeses use animal rennet, but vegetarian versions are widely available.

Can I make them ahead of time?
Absolutely. Shape and chill them up to 24 hours in advance, or freeze uncooked for up to 2 months. Cook straight from frozen, adding a few extra minutes to the frying time.

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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