Glamorgan sausages are a classic Welsh vegetarian dish, traditionally made with cheese, leeks, and breadcrumbs, shaped into sausage-like cylinders and fried until golden. This recipe recreates the popular Morrisons version, which is known for its crispy exterior and soft, savory center. It’s a simple, satisfying meal that works wonderfully for a weeknight dinner or a hearty snack.
Ingredients
- 1 cup (120 g) fresh white breadcrumbs, plus extra for coating
- 1 cup (100 g) mature Cheddar cheese, grated (or a mix of Cheddar and Caerphilly)
- 2 leeks, trimmed and finely chopped (about 1 cup / 150 g)
- 2 large eggs, separated
- 1 tsp English mustard powder (or 1 tbsp prepared mustard)
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
- All-purpose flour, for dusting (optional)
Instructions
- Place the chopped leeks in a small pan with a splash of water or butter. Cook over medium heat for 3-4 minutes until softened but not browned. Remove from heat and let cool slightly.
- In a large bowl, mix the breadcrumbs, grated cheese, cooked leeks, mustard powder, parsley, salt, and pepper. Stir in the egg yolks until the mixture holds together when pressed. If it seems too dry, add a teaspoon of water at a time.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cheese and leek mixture until just combined. The mixture should be moist but not sticky.
- Divide the mixture into 8 equal portions. With lightly floured hands, shape each portion into a sausage shape, about 3 inches (7.5 cm) long.
- Place extra breadcrumbs on a plate. Roll each sausage in the breadcrumbs to coat evenly. Place on a plate and chill for at least 15 minutes (this helps them hold their shape).
- Heat about 1/2 inch (1 cm) of oil in a frying pan over medium heat. The oil is ready when a breadcrumb sizzles immediately.
- Fry the sausages in batches for 3-4 minutes per side, turning gently, until golden brown and crisp all over. Drain on paper towels.
- Serve hot with your favorite accompaniments.
Tips
- Chilling is key: Don’t skip the chilling step before frying—it helps the sausages hold together and prevents them from falling apart in the pan.
- Substitutions: If you can’t find Caerphilly cheese, use all mature Cheddar. For a stronger flavor, add a tablespoon of grated Parmesan. You can also use whole wheat breadcrumbs for a nuttier taste.
- Common mistake: Overmixing the egg whites will deflate them, making the sausages dense. Fold gently until no white streaks remain.
- Make it gluten-free: Use gluten-free breadcrumbs and ensure your mustard is gluten-free. The recipe works just as well.
Serving Suggestions
Serve these sausages with a fresh green salad, mashed potatoes, and a side of baked beans for a classic British meal. They also work well in a sandwich with a dollop of chutney or brown sauce. For a lighter option, pair with roasted vegetables or a crisp slaw.
Variations
- Spicy Glamorgan: Add a pinch of cayenne pepper or a finely chopped red chili to the mixture for a kick.
- Herb-infused: Swap the parsley for chives, thyme, or a mix of your favorite herbs.
- Baked version: For a lower-fat alternative, bake the sausages at 400°F (200°C) for 15-20 minutes, turning once, until golden and crisp.
- Add vegetables: Finely grated carrot or zucchini (squeezed dry) can be added to the mixture for extra moisture and nutrition.
Storage and Reheating
Store any 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 preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through. You can also reheat in a frying pan with a little oil over medium heat for 3-4 minutes per side. Uncooked sausages can be frozen on a baking sheet, then transferred to a freezer bag and stored for up to 1 month. Thaw overnight in the refrigerator before frying.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can prepare the sausages up to the chilling step and keep them in the refrigerator for up to 24 hours before frying. This makes them perfect for party appetizers.
Why do my sausages fall apart when frying? This usually happens if the mixture is too wet or the egg whites were overmixed. Ensure the leeks are well-drained and the mixture is firm enough to hold shape. Chilling thoroughly before frying is also crucial.
Can I use an air fryer? Absolutely. Preheat the air fryer to 375°F (190°C) and cook the sausages for 10-12 minutes, flipping halfway through, until golden and crisp. You may need to spray them lightly with oil.
What cheese is best? Traditional Glamorgan sausages use Caerphilly cheese, but mature Cheddar is a great substitute and gives a stronger flavor. A mix of both works wonderfully.
Are these suitable for vegetarians? Yes, as long as you use cheese with vegetarian rennet and ensure your breadcrumbs are vegetarian. Most supermarkets label this clearly.
Can I freeze the cooked sausages? Yes, cooked sausages can be frozen for up to 2 months. Allow them to cool completely, then freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 15-20 minutes.
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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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