This traditional Welsh veggie sausage is packed with creamy Caerphilly cheese, soft leeks and fresh thyme for a golden, crispy exterior. Served with mash or simply with mustard and salad, these Glamorgan sausages are a comforting vegetarian favourite that’s great for a quick meal and full of classic Welsh flavour.
By Matt TebbuttFrom Saturday Kitchen Recipes
This Glamorgan sausages recipe gets Nutri-Score D because it uses Caerphilly cheese, butter, fresh breadcrumbs, eggs, wholegrain mustard, plain flour and leeks for deep frying. The cheese and butter add fat, while breadcrumbs bring carbs, making these Glamorgan sausages rich and comforting. Treat them as a satisfying vegetarian meal that works well with mash or mustard and salad.[/p]
Estimated nutrition (per serving, 4): kcal ~520–580, fat ~28–34g, saturated fat ~14–18g, carbs ~42–48g, sugars ~3–4g, fibre ~2.5–3.5g, protein ~18–22g.
Ingredients
- 50g/1¾oz unsalted butter
- 2 leeks, finely sliced
- Vegetable oil, for deep frying
- 400g/14oz fresh breadcrumbs
- 2 fresh thyme sprigs, leaves picked
- 4 large free-range eggs, beaten
- 400g/14oz Caerphilly or strong mature cheese, grated
- 1 tbsp wholegrain mustard
- 50g/1¾oz plain flour
- 25g/1oz mixed salad leaves, to serve
- Dijon mustard, to serve
Customise
- Use strong mature cheese instead of Caerphilly if you cannot find Caerphilly for a richer Glamorgan sausage flavour
- Use Dijon mustard in the sausage mixture instead of wholegrain mustard for a smoother, tangier Glamorgan sausage filling.
Method
- Fry leeks until soft and cool. Heat the butter in a large frying pan and fry the leeks for 3–5 minutes, or until soft. Remove from the pan and leave to cool. Soft leeks give your Glamorgan sausages a gentle, sweet base that binds well with cheese.
- Preheat deep fat fryer to 180C. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a thermometer ensures the oil is at the right temperature for golden, crisp Glamorgan sausages.
- Mix breadcrumbs, thyme, eggs, cheese and mustard. Place 200g/7oz of the breadcrumbs, the thyme, 2 eggs, Caerphilly cheese and wholegrain mustard in a large bowl and mix to combine. This creates the core Glamorgan sausage mixture with cheese, herbs and tang.
- Add cold leeks and mix again. Add the cold leeks and mix again. Cold leeks keep the mixture firm, making your Glamorgan sausages easier to shape.
- Mould into 12 sausage shapes. Mould the leek mixture into 12 sausage shapes. Uniform sausages ensure your Glamorgan sausages cook evenly and fry to consistent crispness.
- Dip in flour, egg and breadcrumbs. Place the plain flour, remaining beaten egg and breadcrumbs in wide shallow bowls. Dip the sausages in the flour, then the egg and finally the breadcrumbs. This triple coating gives Glamorgan sausages a golden, crispy exterior.
- Deep-fry 5–8 minutes until golden. Deep-fry the sausages for 5–8 minutes. Carefully transfer to kitchen paper to drain. Frying creates the signature crispy Glamorgan sausage crust while keeping the inside moist.
- Serve with salad and Dijon mustard. Serve the sausages with the salad leaves and dollops of Dijon mustard on the side. The salad and mustard add freshness and tang to complement your Welsh Glamorgan sausages.
Helpful tip: Cool the leeks completely before mixing. Warm leeks make the Glamorgan sausage mixture soggy and harder to shape into neat sausages.