Glamorgan Sausages
Crispy, golden Welsh vegetarian sausages made from Caerphilly cheese, leeks, and fresh breadcrumbs. Hearty enough to satisfy any meat-lover.
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
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
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
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
Coat
Whisk the egg whites lightly. Dip each sausage in egg white, then roll in dried breadcrumbs until fully coated.
- 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.
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Pro Tips
- →
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.
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.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Uncooked shaped sausages keep refrigerated for up to 2 days. Cooked sausages reheat well in the oven at 180°C for 8 minutes.
History & Origin
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.
Frequently Asked Questions
Can I freeze them?
Yes — freeze uncooked and coated on a tray, then transfer to a bag. Fry from frozen over low heat.
What can I use instead of Caerphilly?
Mature Cheddar works well. Lancashire cheese is another good option.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving (220g / 7.8 oz) · 4 servings total
Time Summary
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