Description
Glamorgan sausages are a classic Welsh vegetarian dish made from a flavorful mixture of leeks, mature cheddar cheese, thyme, and mustard, coated in breadcrumbs and pan-fried to a golden crisp before finishing in the oven. They offer a hearty, savory option that is perfect for a meat-free meal or snack.
Ingredients
Scale
Main 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
- Prepare the leeks: Melt the butter in a frying pan over medium heat until it foams. Add the sliced leeks with a pinch of salt and cook for 5-10 minutes until the leeks are soft. Remove from heat and set aside to cool slightly.
- Mix the sausage base: In a large bowl, combine 200g of the soft breadcrumbs, thyme leaves, egg yolks, grated cheese, mustard, and freshly ground pepper. Stir in the fried leeks along with any leftover butter in the pan. Season with salt and mix thoroughly by hand until well combined.
- Mold into sausages and chill: Shape the mixture into 12 evenly sized sausages. Use damp hands to help prevent sticking, washing hands as needed. Place the sausages on a baking tray lined with parchment paper and chill in the fridge for 30 minutes or freeze for 10 minutes until firm.
- Prepare coating stations: While the sausages firm up, whisk the egg whites with a pinch of salt in a shallow bowl until lightly foamy. Place the plain flour on one plate and the remaining breadcrumbs on another plate.
- Coat the sausages: Dust each chilled sausage in flour, then dip it into the whisked egg whites, and finally roll it in the breadcrumbs. Replenish breadcrumbs as necessary. Place coated sausages on a tray and chill for at least 1 hour, up to 24 hours, before frying.
- Fry the sausages: Preheat the oven to 180°C (160°C fan)/gas mark 4. Heat 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 they are golden and crisp all over. Add a little more oil between batches if needed.
- Finish in the oven: Transfer the fried sausages to a baking tray and bake in the preheated oven for 10 minutes to ensure they are piping hot inside.
- Freezing option: For freezing, after frying to golden brown, transfer sausages to a tray and let cool for a few minutes. Then, open-freeze uncovered until solid. Transfer to freezer-safe containers, and freeze for up to three months. To cook from frozen, bake in the oven for 25 minutes until thoroughly hot.
Notes
- Damp hands help shape the sausage mixture without it sticking excessively.
- Any type of mature cheddar can be used if Caerphilly is unavailable.
- Mustard choice can be adjusted to taste—wholegrain, Dijon, or English mustard all work well.
- Cooking times may vary slightly depending on stove and oven performance.
- For best texture, ensure sausages are well chilled before coating and frying.
- Sausages can be made ahead and stored in the fridge for up to 24 hours before cooking.
- Freeze cooked sausages for convenient future meals.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Sausages
- Method: Frying
- Cuisine: Welsh
Keywords: Glamorgan sausages, Welsh vegetarian sausages, leek and cheese sausages, meat-free sausages, homemade vegetarian sausages
