• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Home
  • About Me
  • Recipes by Category
  • Just Recipes
Home » Vegetables » Glamorgan Sausages (With Video)

Glamorgan Sausages (With Video)

September 22, 2019 By PudgeFactor Leave a Comment

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
Glamorgan sausages

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!

Glamorgan sausages

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-1800’s.  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, the Glamorgan cheese was replaced with Caerphilly which is 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 on 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 that 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 also the use of onions rather than leeks. 

I couldn’t find Carephilly cheese, so I first tried Kildery which is an Irish Cheddar cheese. I also tried Dubliner which is another Irish cheese, Havarti, Monterey Jack and extra sharp Cheddar cheese. Our conclusion was that the specific type of cheese really didn’t make enough of a difference to focus on one as opposed to 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 onions and red onions, increasing the quantity to achieve a more oniony flavor. At the end of the day, 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 that 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

As a result of the 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. For the coating, I used all-purpose flour, egg and milk and bread crumbs. 

Ingredients for Glamorgan sausagesMaking 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.

Adding MilkAfter 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!

Final Mixture for Glamorgan sausagesFinishing 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.

Breaded SausagesTo 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.

Cooking Glamorgan sausagesWhen I make Glamorgan Sausages, I cook all of them at the same time. After they’ve cooled, I place the leftover sausages in a ziploc bag and stick them in the refrigerator. That way, we have ready-made meals. I pop them into a preheated 350°F oven for about 15 minutes to crisp them up. 

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

Glamorgan sausagesIf you’d prefer a meat-based British sausage, you should try my British Breakfast Sausage. The British Breakfast Sausage is excellent in Toad in the Hole and Sausage Rolls.

Glamorgan sausages

Glamorgan Sausages

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!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: British, Welsh
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 10 sausages
Calories: 250kcal
Author: Chula King

Equipment

  • Food Processor

Ingredients

Glamorgan Sausage Mixture

  • 2 1/2 cups thinly sliced leeks, white and light green part (2 to 3 medium leeks) (See Tip 1)
  • 3 Tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 1 cup dried bread crumbs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon milk
  • 1 large egg
  • 1 1/2 cups (6 ounces) shredded extra sharp Cheddar cheese (See Tip 2)
  • 1 cup vegetable oil for frying

Breading for Sausages

  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 cup dried bread crumbs

Instructions

Glamorgan Sausage Mixture

  • Melt butter in a large skillet over medium heat. Add leeks and thyme; sauté for 5 to 7 minutes, or until tender. Remove from heat and allow to cool.
  • Add cooked leeks, bread crumbs, salt, pepper, mustard, milk and egg to food processor fitted with steel blade. Process for 20 seconds or until mixture comes together. Add cheese; pulse 5 or 6 times until blended.
  • Form mixture into 10 sausage shaped logs, about 1.87 ounces each.

Breading Glamorgan Sausages

  • Whisk together egg and milk in a shallow bowl. Add flour to a shallow dish; add bread crumbs to another shallow dish.
  • Coat sausage in flour; dip in egg mixture and coat in bread crumbs. Repeat with remaining sausages. Refrigerate until ready to cook.

Cooking Glamorgan Sausages

  • Heat oil in a skillet over medium heat to 350°F. Fry sausages in batches until golden brown on all sides, about 3 to 4 minutes per side. Drain on paper towels.
  • Yield: 10 Glamorgan sausages. (See tip

Notes

  1. You can used chopped onions instead of the leeks.
  2. I've tried Irish Kildery, Irish Dubliner, Havarti, Monterey Jack and Cheddar Cheese. Caerphilly cheese, which is more traditional, is a much milder cheese. The stronger the cheese, the more it dominates the overall flavor of the Glamorgan sausages.
  3. Glamorgan sausages can be reheated in a 350°F oven for about 15 minutes.

Nutrition

Calories: 250kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 390mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @PudgeFactor or tag #PudgeFactor!

Related

Filed Under: Vegetables, Vegetarian Dishes Tagged With: Glamorgan, Glamorgan sausages, Vegetarian sausages

Previous Post: « 10-Grain Whole Wheat Bread (Bread Machine)
Next Post: Tomato Florentine Quiche (With Video) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Welcome to Pudge Factor!

I'm Chula, the food blogger, award-winning photographer, and videographer behind PudgeFactor. PudgeFactor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

Sites Featured In

Subscribe to Pudge Factor

Categories

Christmas Favorites

Amish Potato Rolls (Bread Machine)

Outstanding-Oatmeal-Cookies-Pudge-Factor

Outstanding Oatmeal Cookies

Crispy and buttery, these highly addictive cheese straws are a true southern classic.

Southern Cheese Straws

Amazing Left-Over Turkey Crepes

Leftover Turkey Crêpes

Chocolate Christmas Mice

Featured "Chris" Kringle Cakes

“Chris” Kringle Cakes

More Posts from this Category

Most Popular Posts

Make Your Own Espresso Powder
Easy Cheesy Sausage Balls
Chocolate Covered Roasted Pecans
Easy Peasy British Sausage Rolls
Twelve Days of Christmas Themed Recipes
Layered Shrimp Cocktail Spread

© 2012–2019 · Pudge Factor™, LLC · Privacy Policy · Disclaimer