Glamorgan Sausages
Meat-free Welsh sausages of Caerphilly cheese, leek and breadcrumbs, crumbed and fried until golden.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 15 min
- Total
- 1 hr 5 min
- Makes
- 8 sausages
- Difficulty
- Easy
- Course
- Main
- Cuisine
- Welsh
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
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 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
- ½ tsp dried thyme
- ½ tsp English mustard
- 2 medium eggs, separated
- salt and ground black pepper
- sunflower oil, for frying
Equipment
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Method
- 1
Grate or crumble the cheese into a large bowl.
Photo: Jon Sullivan via Wikimedia Commons, 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 via Wikimedia Commons, 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 via Wikimedia Commons, 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 via Wikimedia Commons, 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 |
Frequently asked questions
Are Glamorgan sausages vegetarian?
Yes: they are made from Caerphilly cheese, leek and breadcrumbs. Check the cheese is made with vegetarian rennet if that matters to you.
What cheese can I use instead of Caerphilly?
A crumbly white cheese such as Lancashire or Wensleydale.
Can I make them ahead?
Yes. Shape and crumb them up to a day ahead and keep them covered in the fridge.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
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Card photos: A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; Grating carrot over a salad with a flat grater, Brownretail via Wikimedia Commons, CC BY-SA 3.0, cropped; A loaf of bara brith on a festive table, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A round of bara planc, Welsh bakestone bread, split and spread with butter and jam, Bake Across Europe via Wikimedia Commons, CC BY-SA 4.0, cropped; A bowl of meaty Welsh cawl with bread, Worm That Turned via Wikimedia Commons, CC BY-SA 4.0, cropped. All credits: image credits.