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Glamorgan sausages
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5 from 2 votes

Glamorgan Sausages

Glamorgan sausages are traditional Welsh vegetarian sausages made primarily with bread crumbs, leeks, and cheese. The only thing sausage-like is the shape. The mixture is bound together with an egg, coated in bread crumbs, and fried to golden perfection. Leftovers, if any, are just as good reheated!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: British, Welsh
Servings: 10 sausages
Calories: 250kcal

Equipment

  • Food Processor

Ingredients

Glamorgan Sausage Mixture

  • 2 ½ cups thinly sliced leeks, white and light green part (2 to 3 medium leeks) (See Tip 1)
  • 3 Tablespoons unsalted butter
  • ½ teaspoon dried thyme
  • 1 cup dried bread crumbs
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon milk
  • 1 large egg
  • 1 ½ cups (6 ounces) shredded extra-sharp Cheddar cheese (See Tip 2)
  • 1 cup vegetable oil for frying

Breading for Sausages

  • 1 large egg
  • ¼ cup milk
  • ½ cup all-purpose flour
  • ¾ 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 a food processor fitted with a steel blade—process for 20 seconds or until the mixture comes together. Add cheese; pulse 5 or 6 times until blended.
  • Form the 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 3)

Notes

  1. You can use chopped onions instead of 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