Glamorgan Sausages

About This Recipe

Glamorgan Sausages are Wales's celebrated vegetarian answer to the pork banger, and they have been made in the Vale of Glamorgan since at least the 19th century, when writer George Borrow praised them in his 1862 travel book 'Wild Wales'. The combination of crumbly Caerphilly cheese, sweet sautéed leeks, and fresh herbs bound with egg and breadcrumbs creates a sausage with extraordinary flavour and a deeply satisfying crispy exterior. They are unashamedly vegetarian yet so savoury and filling that they require no apology whatsoever. Serve with mustard, chutney, or alongside a full Welsh breakfast.

Ingredients

Serves 4

• 200 gCaerphilly or mature Cheddar cheese, grated
• 1 largeleek, white part only, finely chopped
• 150 gfresh white breadcrumbs
• 2 tbspfresh parsley, finely chopped
• 1 tspEnglish mustard
• 2 eggseggs, separated
• 1 pinchcayenne pepper
• 50 gdried breadcrumbs, for coating
• 3 tbspvegetable oil, for frying
• ½ tspsalt and black pepper

Instructions

1. 1

   Sweat the leek

   Gently cook the chopped leek in a little butter over low heat for 5 minutes until soft but not coloured. Allow to cool.

2. 2

   Make the mixture

   Combine grated cheese, fresh breadcrumbs, cooled leek, parsley, mustard, cayenne, and egg yolks. Season well. Mix until the mixture just comes together.

3. 3

   Shape the sausages

   Divide the mixture into 8 equal portions and shape each into a sausage about 10 cm long. If the mix is too wet, add a few more breadcrumbs.

4. 4

   Coat

   Whisk the egg whites lightly. Dip each sausage in egg white, then roll in dried breadcrumbs until fully coated.

5. 5

   Fry

   Heat oil in a frying pan over medium heat. Fry the sausages for 3–4 minutes, turning regularly, until evenly golden and crispy all over. Serve with wholegrain mustard and chutney.

Variations

• •

  Add fresh thyme or sage to the mixture.

• •

  Bake in the oven at 200°C for 20 minutes for a lower-fat version.

• •

  Serve inside a bread roll with mustard and caramelised onions.

Storage

Uncooked shaped sausages keep refrigerated for up to 2 days. Cooked sausages reheat well in the oven at 180°C for 8 minutes.

Frequently Asked Questions