Glamorgan Sausages
Crisp, golden vegetarian sausages made with tangy Caerphilly cheese, sweet leeks, and fresh breadcrumbs. A classic Welsh comfort food.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Frying pan
- •Mixing bowl
- •Chopping board
- •Baking tray
- •Shallow bowls
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 24 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 14 g
- calories
- 380 kcal
Instructions
- 1
Melt the butter in a frying pan over medium-low heat.
- 2
Add the finely chopped leeks and cook gently for eight minutes until soft and translucent.
- 3
Remove the leeks from the heat and allow them to cool completely.
- 4
In a large bowl, mix the cooled leeks, Caerphilly cheese, herbs, mustard, salt, pepper, and 100g of breadcrumbs.
- 5
Stir in the two egg yolks and mix firmly until a thick, mouldable dough forms.
- 6
Divide the mixture into eight equal portions and shape each into a neat sausage log.
- 7
Place the sausages on a plate and chill in the fridge for twenty minutes to firm up.
- 8
Set out three shallow bowls containing the plain flour, lightly beaten egg whites, and remaining breadcrumbs.
- 9
Roll each sausage in flour, dip into egg white, then coat evenly in breadcrumbs.
- 10
Heat the vegetable oil in a large frying pan over medium heat.
- 11
Fry the sausages for eight to ten minutes, turning regularly, until deep golden brown all over.
- 12
Drain on kitchen paper for one minute and serve warm.
Chef's tips
Ensure the leeks are fully cooled before mixing to prevent melting the cheese early. Chilling the shaped sausages before coating helps them keep their form while frying. Use fresh breadcrumbs rather than dried for the best texture.
Ingredient substitutions
- Caerphilly cheese → mild crumbly Lancashire cheese or Wensleydale
- fresh white breadcrumbs → gluten-free fresh breadcrumbs to adapt the recipe
- butter → plant-based butter block for softening the leeks
Storage
Store cooked sausages in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for ten minutes until hot and crisp.
Common mistakes to avoid
- •Adding hot leeks straight to the cheese, which makes the mixture greasy and loose.
- •Frying over excessive heat, causing the crumb exterior to burn before the cheese warms through.
- •Skipping the resting time in the fridge, leading to sausages that fall apart in the pan.
Serving suggestions
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