Crispy, golden Welsh vegetarian sausages made from Caerphilly cheese, leeks, and fresh breadcrumbs. Hearty enough to satisfy any meat-lover.
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.
Serves 4
Gently cook the chopped leek in a little butter over low heat for 5 minutes until soft but not coloured. Allow to cool.
Combine grated cheese, fresh breadcrumbs, cooled leek, parsley, mustard, cayenne, and egg yolks. Season well. Mix until the mixture just comes together.
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.
Whisk the egg whites lightly. Dip each sausage in egg white, then roll in dried breadcrumbs until fully coated.
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.
Don't skip sweating the leek — raw leek tastes harsh inside the sausage.
Chill shaped sausages for 20 minutes before coating for easier handling.
Use a light hand when mixing or the sausages become dense.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Uncooked shaped sausages keep refrigerated for up to 2 days. Cooked sausages reheat well in the oven at 180°C for 8 minutes.
George Borrow wrote of eating Glamorgan Sausages in 1854 with evident enthusiasm, noting their absence of meat. They were a staple of the Glamorgan farming community, where cheese and leeks were abundant and butchers' sausages were a luxury. They fell out of fashion in the 20th century but have been enthusiastically revived by the modern Welsh food movement.
Yes — freeze uncooked and coated on a tray, then transfer to a bag. Fry from frozen over low heat.
Mature Cheddar works well. Lancashire cheese is another good option.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (220g / 7.8 oz) · 4 servings total
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