Glamorgan sausages are a classic Welsh vegetarian sausage made with cheese, leeks, and breadcrumbs, bound together with egg and shaped into cylinders before being fried until golden. This Goodlife-style version skips the traditional caerphilly cheese for a more accessible mature cheddar and adds a touch of mustard for extra depth. They are crisp on the outside, soft and savory inside, and make a satisfying main or snack that even meat-eaters will enjoy.
Ingredients
- 2 leeks (about 300 g / 10.5 oz), white and light green parts only, finely chopped
- 2 tbsp (30 g / 1 oz) butter
- 2 cups (100 g / 3.5 oz) fresh breadcrumbs (from about 4 slices of white bread)
- 1 cup (100 g / 3.5 oz) mature cheddar cheese, grated
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- ½ cup (50 g / 1.75 oz) dried breadcrumbs or panko, for coating
- 2 tbsp (30 ml) vegetable oil, for frying
Instructions
- Melt the butter in a large frying pan over medium heat. Add the chopped leeks and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the leeks are soft and translucent but not browned. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the fresh breadcrumbs, grated cheddar, mustard, thyme, and the cooked leeks. Mix well.
- Add the beaten eggs to the mixture and stir until everything is evenly moistened. Season with salt and pepper. The mixture should hold together when pressed; if it seems too dry, add a teaspoon of milk or water.
- Shape the mixture into 8 equal sausages, about 7 cm (3 inches) long and 2.5 cm (1 inch) thick. Use your hands to press firmly so they hold their shape.
- Place the dried breadcrumbs (or panko) on a shallow plate. Roll each sausage in the crumbs to coat evenly, pressing gently to adhere.
- Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the sausages in a single layer, being careful not to overcrowd. Cook for 3–4 minutes per side, turning gently, until golden brown and crisp on all sides. Work in batches if needed.
- Drain on paper towels and serve hot.
Tips
- Use stale bread for breadcrumbs: Fresh breadcrumbs are fine, but if your bread is a bit stale, it will absorb less moisture and make a firmer mixture. For the coating, panko gives a lighter, crunchier crust.
- Don’t skip the leek cooking: Raw leeks will release water during cooking, making the mixture soggy. Sautéing them first concentrates flavor and removes excess moisture.
- Chill if time allows: If the mixture is too soft to shape, refrigerate it for 15–20 minutes. Chilled sausages also hold their shape better during frying.
- Adjust cheese type: Traditional Glamorgan sausages use Caerphilly cheese, which is crumbly and mild. If you can find it, use it; otherwise, a mature cheddar works well. For a milder flavor, use a young cheddar or a mix of cheddar and mozzarella (which also adds stretchiness).
Serving Suggestions
Serve the sausages with a fresh green salad and a dollop of chutney or pickle, such as Branston pickle or a homemade tomato chutney. They also pair well with mashed potatoes and gravy for a hearty meal. For a lighter option, tuck them into a warm baguette with lettuce and a spoonful of mustard mayo.
Variations
- Herb variation: Add 1 tablespoon of chopped fresh parsley or chives along with the thyme for a fresher flavor.
- Spicy kick: Add a pinch of cayenne pepper or a finely chopped red chili to the mixture for heat.
- Vegan version: Replace the eggs with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, left for 5 minutes) and use a vegan cheddar-style cheese. The texture will be slightly softer, so chill the mixture thoroughly before shaping.
- Baked option: Instead of frying, place the sausages on a lightly oiled baking sheet and bake at 400°F (200°C) for 15–20 minutes, turning once, until golden. This reduces the fat content but yields a slightly less crispy crust.
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 preheated oven at 350°F (175°C) for 8–10 minutes, or until heated through. You can also reheat them in a microwave, but they will lose their crispness. For longer storage, freeze the uncooked sausages (after coating) on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 2 months. Cook from frozen, adding 2–3 minutes to the frying time, and ensure they are piping hot throughout.
Frequently Asked Questions
Can I make these gluten-free? Yes, use gluten-free breadcrumbs for both the mixture and the coating. The texture may be slightly crumblier, but the sausages will still hold together well.
Why are my sausages falling apart? This usually happens if the mixture is too dry or too wet. If it’s too dry, add a little milk or an extra egg yolk. If it’s too wet, add more breadcrumbs. Also, be gentle when frying—turn them with a spatula rather than tongs to avoid breaking.
Can I prepare the mixture in advance? Yes, you can make the mixture up to 24 hours ahead and keep it covered in the refrigerator. Shape and coat the sausages just before frying.
What can I use instead of leeks? Finely chopped spring onions (scallions) or a small onion can be substituted. If using a regular onion, cook it a little longer until very soft. The flavor will be slightly stronger but still delicious.
Are these sausages suitable for freezing? Yes, they freeze well. Freeze uncooked, coated sausages on a tray, then transfer to a bag. Cook from frozen, adding a few minutes to the cooking time. Do not refreeze after cooking.
What is the traditional cheese for Glamorgan sausages? The original recipe calls for Caerphilly cheese, a crumbly, tangy Welsh cheese. If you can’t find it, a mature cheddar is the most common substitute, though you could also try a mixture of cheddar and feta for a similar tang.
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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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