Glamorgan Sausages

Name: Glamorgan Sausages
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 8 sausages
Cuisine: British
Ingredients: 15 g butter; 1 small leek (finely chopped); 150 g Caerphilly cheese (grated or finely crumbled); 150 g fresh white breadcrumbs (plus 50 g for coating); 1 tbsp chopped parsley; 0.5 tsp dried thyme; 0.5 tsp English mustard; 2 medium eggs (separated); salt and ground black pepper; sunflower oil, for frying

Meat-free Welsh sausages of Caerphilly cheese, leek and breadcrumbs, crumbed and fried until golden.

By SerenAI-assistedApproved for publication by BeneRecipes Editor on 29 September 2026Updated 27 September 2026

Prep: 20 min
Cook: 15 min
Total: 1 hr 5 min
Makes: 8 sausages
Difficulty: Easy

Jump to recipe

Glamorgan sausages served with tomato chutney — Photo: Medievalist · CC BY-SA 3.0 (cropped)

Glamorgan sausages contain no meat at all. They are made from crumbly Caerphilly cheese, leeks and fresh breadcrumbs, bound with egg, rolled in more crumbs and fried. Caerphilly (named after the town north of Cardiff) gives them a mild, lemony tang; a crumbly Lancashire or mild Cheddar can stand in.

Ingredients

4 servings

15gbutter
1small leek, finely chopped
150gCaerphilly cheese, grated or finely crumbled
150gfresh white breadcrumbs, plus 50 g for coating
1tbspchopped parsley
½tspdried thyme
½tspEnglish mustard
2medium eggs, separated
salt and ground black pepper
sunflower oil, for frying

Equipment

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Box graterHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)
Heavy frying panHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)
Large mixing bowlHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)

Method

1
Grate or crumble the cheese into a large bowl.
Photo: Jon Sullivan · Public domain
2
Melt the butter in a small pan and soften the leek gently for 5 minutes. Cool slightly, then add to the cheese.
Photo: Amada44 · CC BY-SA 4.0 (cropped)
3
Mix in 150 g breadcrumbs, the herbs, mustard, egg yolks and seasoning to make a mixture that holds together (add a little egg white if it is dry). Shape into 8 sausages and chill for 30 minutes. Lightly beat the egg whites; dip each sausage in the whites, then roll in the remaining crumbs.
Photo: Yvwv · CC BY-SA 3.0 (cropped)
4
Shallow-fry in a little oil over a medium heat for 8–10 minutes, turning, until golden and crisp all over. Serve hot with a tomato chutney or a green salad.
Photo: jill, jellidonut... whatever · CC BY-SA 2.0 (cropped)

Tips

Make ahead: shape and crumb the sausages up to a day ahead and keep them covered in the fridge.

If it goes wrong

Problem	Likely cause	Fix
Sausages fall apart in the pan	Mixture too dry or not chilled	Add a little beaten egg and chill the shaped sausages before frying
Burnt outside, cold inside	Heat too high	Fry over a medium heat and turn often

Guides for this recipe

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