Name: Glamorgan Sausages Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 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

Jump to Recipe

Introduction

Glamorgan sausages are a delicious vegetarian treat from Wales, made with cheese, leeks, and fragrant herbs. Crispy on the outside and soft on the inside, these golden sausages are perfect as a snack, starter, or main course.

A black baking tray lined with light gray parchment paper holds eleven golden brown, crispy croquettes, each shaped like a thick oval with a crunchy texture on the outside. The tray rests on a beige linen cloth that is placed on a white marbled surface. To the right, there is a small white plate with a light yellow creamy sauce and a spoon inside it. Below that, a white plate holds a partially eaten croquette with a crumbly yellow inside, some sauce dots, pickles, and a silver fork. The scene is bright and natural, showing the food ready to be eaten. 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, then fry the leeks with a pinch of salt for 5–10 minutes until soft. Leave to cool slightly.
Step 2: In a bowl, combine 200g of the soft breadcrumbs, thyme, egg yolks, cheese, mustard, and a generous grind of pepper. Stir in the fried leeks along with any remaining butter. Season with salt and mix well using your hands.
Step 3: Shape the mixture into 12 sausages, using damp hands to prevent sticking. Place them on a baking tray lined with parchment and freeze for 10 minutes to firm up, or chill for 30 minutes in the fridge.

Step 4: Whisk the egg whites with a pinch of salt in a shallow bowl until lightly foamy. Place the flour and remaining breadcrumbs on separate plates.
Step 5: Dust each chilled sausage in flour, then dip in the egg whites, and roll in breadcrumbs. Add more breadcrumbs as needed. Chill for at least 1 hour and up to 24 hours before frying.
Step 6: Preheat the oven to 180°C (160°C fan) or gas mark 4. Heat the oil in a non-stick frying pan over medium-high heat.

Step 7: Fry the sausages in batches, turning gently every minute for 4–6 minutes until golden and crisp all over. Add more oil if needed between batches.
Step 8: Transfer the fried sausages to a baking tray and bake for 10 minutes until heated through.
Step 9 (If freezing): After frying, let sausages cool for a few minutes, then open-freeze uncovered until solid. Store in freezer-proof containers for up to three months. Cook from frozen in the oven for 25 minutes until piping hot.

Tips & Variations

Use damp hands when shaping the sausages for easier handling and less sticking.
Substitute Caerphilly cheese with mature cheddar if unavailable; just ensure it’s a strong-flavored cheese for the best taste.
If you prefer, try adding chopped fresh herbs such as parsley or chives to the mixture for extra freshness.

For a gluten-free version, use gluten-free breadcrumbs and flour alternatives.

Storage

Store cooked Glamorgan sausages in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (fan) until warmed through to keep them crisp. For freezing, see instructions above under Step 9.

How to Serve

The image shows a baking tray lined with parchment paper holding eleven golden-brown croquettes, each with a crispy, slightly uneven breadcrumb coating. The croquettes are oval-shaped and arranged in a casual, scattered pattern. To the right of the tray, a small white bowl with brown trim contains smooth mustard sauce with a spoon resting inside it. Nearby, a white plate holds some fork-tender croquette crumbs alongside a silver fork, faint mustard dollops on the plate, and some fluffy inside croquette pieces, all placed on 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 shape the sausages up to 24 hours in advance and keep them chilled in the fridge before frying. They also freeze very well, either before or after frying.

Are Glamorgan sausages vegan?

Traditional Glamorgan sausages contain eggs, butter, and cheese, so they are not vegan. However, you can experiment with vegan substitutes for cheese and egg replacers to make a vegan version.