Name: Glamorgan Sausages Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Welsh
Ingredients: 50g butter; 2 large leeks, sliced; 400g fresh soft white fine breadcrumbs; 2 tsp thyme leaves; 4 large eggs, separated; 400g Caerphilly or strong mature cheddar, finely grated; 1 heaped tbsp wholegrain or Dijon mustard or 2 tsp English mustard; 50g plain flour, for dusting; 100ml vegetable oil for frying, plus a little extra if required

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Introduction

Glamorgan sausages are a delicious Welsh vegetarian treat made with leeks, cheese, and herbs, all coated in crispy breadcrumbs. These golden, flavorful sausages make a perfect snack or a hearty addition to any meal.

The image shows a black baking tray lined with white parchment paper holding ten golden-brown crispy croquettes. The croquettes have a crunchy, crumb-coated surface with an even, browned texture. Next to the tray is a white marbled surface with a light beige textured cloth underneath it. To the tray’s right, there is a small white plate filled with smooth, light yellow mustard and a silver spoon resting in it. Part of another white plate is visible with a fork and some mashed croquette pieces, along with two small dollops of the same yellow mustard. The whole setting is on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g butter
2 large leeks, sliced
400g fresh soft white fine breadcrumbs
2 tsp thyme leaves
4 large eggs, separated
400g Caerphilly or strong mature cheddar, finely grated
1 heaped tbsp wholegrain or Dijon mustard or 2 tsp English mustard
50g plain flour, for dusting
100ml vegetable oil for frying, plus a little extra if required

Instructions

Step 1: Melt the butter in a frying pan over medium heat until foaming. Add the sliced leeks with a pinch of salt and cook for 5-10 minutes until soft. Remove from heat and allow to cool slightly.
Step 2: In a bowl, combine 200g of the soft breadcrumbs, thyme, egg yolks, grated cheese, mustard, and a generous grind of black pepper. Stir in the cooked leeks along with any remaining butter. Season with salt and mix thoroughly using your hands.
Step 3: Shape the mixture into 12 sausage-shaped pieces, using damp hands to prevent sticking. Place them on a baking tray lined with parchment paper. Freeze for 10 minutes until firm or chill in the fridge for 30 minutes.
Step 4: Whisk the egg whites with a pinch of salt in a shallow bowl until lightly foamy. Place the flour and the remaining breadcrumbs on separate plates.
Step 5: Coat each chilled sausage first in flour, then dip into the whisked egg whites, and finally roll in the breadcrumbs. Add more breadcrumbs as needed to cover fully. Chill the sausages for at least 1 hour or up to 24 hours before cooking.
Step 6: Preheat the oven to 180°C (160°C fan) or gas mark 4. Heat the vegetable oil in a non-stick frying pan over medium-high heat. Fry the sausages in batches, turning gently every minute, for 4-6 minutes until golden and crisp all over. Add more oil if necessary between batches.
Step 7: Transfer the fried sausages to a baking tray and bake in the oven for 10 minutes to ensure they are heated through.
Step 8 (Optional Freezing): To freeze, after frying until golden, cool the sausages for a few minutes on a tray, then freeze them uncovered until solid. Transfer to freezer-proof containers and store for up to three months. To cook from frozen, bake in the oven for 25 minutes until piping hot.

Tips & Variations

Use damp hands when shaping the sausages to prevent sticking and make the process easier.
Try adding finely chopped herbs like parsley or chives for extra freshness.
If you prefer a gluten-free version, substitute the plain flour and breadcrumbs with gluten-free alternatives.
For a spicier kick, mix a pinch of cayenne pepper into the breadcrumb coating.

Storage

Store uncooked Glamorgan sausages in the fridge for up to 24 hours before cooking. Cooked sausages can be kept in an airtight container in the fridge for 2-3 days. Reheat gently in the oven to maintain their crispiness. For longer storage, freeze cooked or uncooked sausages for up to three months and bake from frozen, adding extra cooking time as needed.

How to Serve

The image shows a black baking tray lined with gray parchment paper, filled with ten golden brown breaded croquettes evenly spaced out. To the upper right of the tray, there is a small white bowl with a thin brown rim filled with a smooth light yellow dipping sauce and a spoon inside. Below the bowl on the right side, a round white plate with a thin brown rim holds a partially eaten croquette with a silver fork resting on the plate next to small bits of the croquette and dollops of light yellow sauce. The tray rests on a light beige cloth with frayed edges on top of a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Glamorgan sausages ahead of time?

Yes, you can prepare and coat the sausages, then chill them for up to 24 hours before frying. You can also freeze them either before or after frying for longer storage.

What can I use if I don’t have Caerphilly cheese?

If Caerphilly cheese is unavailable, a strong mature cheddar works well as a substitute, providing a lovely sharp flavor that complements the leeks and mustard.