Glamorgan sausages are a beloved Welsh vegetarian classic, traditionally made with cheese, leeks, and breadcrumbs, shaped into sausages and fried until golden. This version, inspired by the Guardian’s take, uses a combination of mature cheddar and Caerphilly cheese for a tangy, savory flavor, bound together with eggs and mustard. They are wonderfully crisp on the outside, soft and flavorful inside, and make a satisfying meal or snack that even meat-eaters will enjoy.
Ingredients
- 1 tablespoon (15 ml) olive oil, plus more for frying
- 1 large leek (about 200 g / 7 oz), white and light green parts only, finely chopped
- 2 cups (100 g) fresh white breadcrumbs (from about 4 slices of bread)
- 1 1/2 cups (150 g) grated mature cheddar cheese
- 1/2 cup (50 g) grated Caerphilly cheese (or substitute with extra cheddar or a crumbly white cheese like Lancashire)
- 2 large eggs, lightly beaten
- 2 teaspoons (10 g) Dijon mustard
- 1 tablespoon (15 ml) fresh chives, finely chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (50 g) plain flour, for coating
- 1 egg, beaten, for coating
- 1 cup (50 g) fresh breadcrumbs, for coating
Instructions
- Heat the olive oil in a small frying pan over medium heat. Add the chopped leek and cook for 5-6 minutes until soft and translucent, but not browned. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the 2 cups of breadcrumbs, both cheeses, the cooked leek, the 2 beaten eggs, mustard, chives (if using), salt, and pepper. Mix well until everything is thoroughly combined and holds together when pressed.
- Divide the mixture into 8 equal portions. Shape each portion into a sausage shape about 8 cm (3 inches) long and 2.5 cm (1 inch) thick.
- Set up a coating station: place the flour on a plate, the beaten egg in a shallow bowl, and the remaining 1 cup of breadcrumbs on another plate.
- Coat each sausage in flour, shaking off any excess. Dip into the beaten egg, then roll in the breadcrumbs until fully coated. Place the coated sausages on a plate and refrigerate for at least 15 minutes to help them firm up.
- While the sausages chill, preheat the oven to 200°C (400°F) if you plan to bake them, or heat a generous layer of oil (about 1 cm / 1/2 inch) in a frying pan over medium heat.
- To fry: carefully place the sausages in the hot oil and cook for 3-4 minutes per side, turning gently, until golden brown and crisp all over. The internal temperature should reach 165°F (74°C) as per USDA FSIS guidelines for egg dishes, though these are typically cooked until the coating is crisp and the center is hot.
- To bake: place the sausages on a lightly oiled baking sheet and bake for 15-18 minutes, turning once halfway, until golden and heated through.
- Serve hot, with a side salad or in a bun.
Tips
- Use fresh breadcrumbs: Fresh breadcrumbs give a lighter, crisper coating than dry ones. If you only have dried, use a little less and expect a crunchier texture.
- Chill before cooking: Don’t skip the chilling step—it helps the sausages hold their shape and prevents them from falling apart in the pan.
- Cheese substitutions: If you can’t find Caerphilly, use a mix of cheddar and a little feta or goat cheese for a similar tangy, crumbly texture.
- Don’t overmix: Overmixing the mixture can make the sausages dense. Mix just until the ingredients are combined.
Serving Suggestions
Serve these sausages with a fresh green salad, a dollop of chutney or pickle, and some crusty bread. They also work wonderfully in a hot dog bun with caramelized onions and a smear of mustard, or alongside mashed potatoes and gravy for a hearty meal.
Variations
- Herb and garlic: Add a clove of crushed garlic and a teaspoon of fresh thyme or rosemary to the mixture.
- Spicy kick: Add a pinch of cayenne pepper or a finely chopped fresh red chili to the mixture.
- Vegan version: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan cheese alternative and plant-based milk for the breadcrumbs.
- Nutty twist: Replace half of the breadcrumbs with finely chopped walnuts or almonds for extra crunch and flavor.
Storage and Reheating
Cooked Glamorgan 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 180°C (350°F) for 10 minutes, or until hot and crisp. They can also be reheated in an air fryer at 180°C (350°F) for 5-7 minutes. Uncooked sausages can be frozen for up to 2 months; thaw overnight in the refrigerator before cooking.
Frequently Asked Questions
Can I make these gluten-free? Yes, simply use gluten-free breadcrumbs and flour for coating. The rest of the ingredients are naturally gluten-free.
Why did my sausages fall apart? This usually happens if the mixture is too dry or too wet. If it’s too dry, add a little more beaten egg; if too wet, add more breadcrumbs. Also, make sure to chill them thoroughly before frying.
Can I grill (broil) them instead of frying? Absolutely. Place the sausages on a baking sheet and broil for 3-4 minutes per side until golden and hot. This is a lower-fat option.
What can I use instead of leeks? Spring onions (scallions) or a finely chopped shallot work well. Sauté them briefly to soften before adding to the mixture.
Are these suitable for vegetarians? Yes, as long as the cheese you use is vegetarian-friendly (some cheeses use animal rennet). Check the label to be sure.
Can I double the recipe? Certainly. The sausages freeze well uncooked, so making a double batch is a great time-saver.
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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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