Glamorgan Sausages (With Video)

Glamorgan sausages are a traditional Welsh vegetarian sausage made primarily with bread crumbs, leeks, and cheese. The only thing that is sausage-like is the shape. The mixture is bound together with egg, coated in bread crumbs and fried to a golden perfection. Leftovers, if any are just as good reheated!

Jump to:

• About Glamorgan Sausages
• The Experiment
• The Ingredients: Here's What You'll Need
• Making the Mixture for Glamorgan Sausages
• Finishing the Glamorgan Sausages
• Recipe

About Glamorgan Sausages

Neither I nor the Master Taste Tester had heard of Glamorgan sausages. Then, some weeks back, the Master Taste Tester came across an article in a UK newspaper that mentioned Glamorgan sausages. From the article, he did a bit of investigation and concluded that I should try my hand at making them.

The first published mention of Glamorgan sausages dates back to the mid-1800s.  Their origins, however, are thought to date as far back as the 12th century. Originally, they were made with Glamorgan cheese from Glamorgan, Wales.

Over time, Glamorgan cheese was replaced with Caerphilly, another Welsh cheese. The popularity of Glamorgan sausages rose during World War II when meat was more difficult to obtain due to rationing. Also, variations in the types of cheese started to appear.

Leeks are also a key ingredient in Glamorgan sausages. The leek is the national emblem of Wales. Legend has it that St. David, the patron saint of Wales, ordered his Welsh soldiers to identify themselves by wearing the leek on their helmets in an ancient battle against the Saxons. The battle took place in a leek field.

The Experiment

Since neither the Master Taste Tester nor I had ever had Glamorgan sausages, it was a bit of a stab in the dark in terms of making them. Over time, I tried a number of variations on the type of cheese and the use of onions rather than leeks. 

I couldn't find Caerphilly cheese, so I first tried Kildery, an Irish Cheddar cheese. I also tried Dubliner, another Irish cheese, Havarti, Monterey Jack, and extra-sharp Cheddar cheese.

Our conclusion was that the specific type of cheese didn't make enough of a difference to focus on one instead of another. However, the sharper the cheese, the more it tended to dominate the flavor of the Glamorgan sausages.

For the onions versus leeks, I tried Vidalia and red onions, increasing the quantity to achieve a more oniony flavor. In the end, we preferred the subtle and delicate taste of the leeks over the onions.

The first time I made the Glamorgan sausages, I mixed everything by hand. After that, I decided the food processor was the way to go. However, I learned that it was better to add the cheese at the end and pulse process the mixture just enough to combine the cheese.

The Ingredients: Here's What You'll Need

After much experimentation, I settled on using the following ingredients to make the Glamorgan sausages: leeks, unsalted butter, dried thyme, dried bread crumbs, Kosher salt, freshly ground black pepper, Dijon mustard, milk, and egg. I used all-purpose flour, egg and milk, and bread crumbs for the coating. 

Making the Mixture for Glamorgan Sausages

I started by sautéing the thinly sliced leeks seasoned with the thyme in melted butter over medium heat for about 7 minutes until they softened somewhat. Then, I removed the pan from the heat and allowed the leeks to cool.

Once the leeks had cooled, I added them to my food processor fitted with a steel blade. Then, I added the bread crumbs, salt, pepper, mustard, milk, and egg to the food processor. I processed the mixture for about 20 seconds until it held together.

After that, I added the cheese and pulse-processed the mixture 5 to 6 times. This was just enough to incorporate the cheese with the rest of the mixture. That's it!

Finishing the Glamorgan Sausages

Once the mixture was made, I formed it into log-shaped sausages. Each sausage weighed around 1.87 ounces.

Then, I coated each sausage in flour, dipped it into a mixture of egg and milk, and rolled it in bread crumbs. I put the sausages in the refrigerator until it was time to cook them.

To cook the Glamorgan sausages, I heated oil in a skillet over medium heat to 350°F. Then, I fried the sausages in batches until they were golden brown on all sides. This took 3 to 4 minutes per side.

When they were done, I drained the sausages on paper towels.

When I make Glamorgan Sausages, I cook all of them at once. After they've cooled, I put the leftover sausages in a Ziploc bag and put them in the refrigerator. That way, we have ready-made meals. To crisp the sausages up, I pop them into a preheated 350°F oven for about 15 minutes. 

The Glamorgan Sausages are absolutely delicious whether freshly cooked or reheated. Yum!

If you prefer a meat-based British sausage, you should try my British Breakfast Sausage. It is excellent in Toad in the Hole and Sausage Rolls.

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Recipe