This cheesy Glamorgan Sausage is made with Caerphilly cheese, leeks, fresh breadcrumbs, and herbs. This recipe creates a savory, satisfying, and delicious vegetarian alternative to a meat sausage. It’s a fantastic main course for a weeknight dinner or a weekend brunch and makes enough for about 8 sausages.
Hairy Bikers Glamorgan Sausage Ingredients
For the sausages:
- 25g (1 oz) butter
- 115g (4 oz) leeks, trimmed and finely sliced
- 175g (6 oz) fresh white breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 150g (5 oz) Caerphilly cheese or Welsh Cheddar, finely grated
- 2 free-range eggs, separated
- 1 tsp English mustard
- ½ tsp flaked sea salt
- Freshly ground black pepper
- 5 tbsp sunflower oil
For the relish (optional):
- 2 tbsp sunflower oil
- 2 medium red onions, finely sliced
- 1 red chilli, finely chopped
- 2 garlic cloves, crushed
- 75g (2½ oz) light brown muscovado sugar
- 5 tbsp white wine vinegar
How To Make Hairy Bikers Glamorgan Sausage
- Prepare the leeks: Melt the butter in a large non-stick frying pan. Gently fry the sliced leeks for 8-10 minutes, or until they are very soft but haven’t taken on any color. This step is important to get the right texture for the sausages.
- Make the sausage mixture: In a large mixing bowl, combine 100g of the breadcrumbs, the chopped parsley and thyme, and the grated cheese. In a separate bowl, whisk the egg yolks with the mustard, salt, and plenty of black pepper. Remove the frying pan from the heat and tip the softened leeks into the bowl with the breadcrumb mixture. Add the egg yolk mixture and stir everything together well with a large wooden spoon to form a firm dough.
- Shape the sausages: Divide the leek mixture into eight equal portions. With your hands, roll each portion into a sausage shape. Place the sausages on a tray lined with cling film and set them aside.
- Coat the sausages: In a clean bowl, lightly whisk the two egg whites until just frothy. Spread the remaining breadcrumbs over a large plate. Dip each sausage into the beaten egg white, then roll it in the breadcrumbs until it is evenly coated. Place them back on the tray.
- Chill the sausages: Chill the coated sausages in the fridge for at least 30 minutes. This helps them hold their shape and prevents them from falling apart when you cook them.
- Cook the relish (optional): If you are making the relish, heat the oil in a separate pan and fry the onions for 20 minutes until they are very soft and just beginning to brown. Add the chopped chilli and crushed garlic, and cook for another five minutes, stirring regularly. Stir in the sugar and vinegar. Simmer for about five minutes until the liquid has reduced and the relish is thick and glossy. Set it aside to cool.
- Fry the sausages: Heat the sunflower oil in a large non-stick frying pan over a medium heat. Fry the sausages for 10-12 minutes, turning them regularly, until they are a beautiful golden-brown and crisp on all sides.
- Serve: Serve the hot Glamorgan sausages with the red onion and chilli relish on the side.
Recipe Tips
- Use the right cheese: The traditional cheese for this recipe is Caerphilly, a mild, crumbly Welsh cheese. If you can’t find it, a good quality Welsh Cheddar or a crumbly Lancashire cheese makes a great substitute.
- Prep the leeks properly: Be sure to wash the leeks thoroughly before cooking them to remove any hidden grit. Cooking them until they are very soft is key to the texture of the finished sausage.
- Don’t skip the chilling step: Chilling the sausages helps them set and firm up, which is essential for them to hold their shape during the frying process.
- Fry gently: Cook the sausages over a medium heat. If the heat is too high, the outside will brown too quickly before the inside is properly cooked through and heated.
What To Serve Glamorgan Sausage
These savory Glamorgan sausages are delicious served on their own with a dollop of the spicy red onion and chilli relish. For a complete meal, pair them with creamy mashed potatoes, a simple side of buttered green beans, or a crisp salad. They also make a fantastic addition to a full vegetarian breakfast or brunch.
How To Store Glamorgan Sausage Leftovers
- Refrigerate: Store any leftover Glamorgan sausages in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a pan or in the oven until they are hot and crispy again.
- Freeze: You can freeze uncooked Glamorgan sausages. After coating them, arrange them on a tray and freeze until solid. Then, transfer them to a freezer bag or container. They can be cooked from frozen, but they may take a few minutes longer to become hot all the way through.
Hairy Bikers Glamorgan Sausage Nutrition Facts
- Serving Size: 1 sausage
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 600mg
- Total Carbohydrate: 22g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 10g
Frequently Asked Questions
- Why do my Glamorgan sausages fall apart? The most common reason is that the mixture wasn’t firm enough, or you didn’t chill them for long enough. Make sure to use fresh breadcrumbs and if the mixture seems too wet, add a few more breadcrumbs to help it hold its shape before chilling.
- Can I use a different type of herb? Yes, you can. While parsley and thyme are classic choices, you can experiment with other herbs like finely chopped sage or chives. Just be mindful that they will change the traditional flavor profile of the sausages.
- Are these sausages suitable for vegans? No, this specific recipe is not suitable for vegans because it uses butter, cheese, and eggs. However, there are many excellent vegan Glamorgan sausage recipes that use ingredients like mashed potato, vegan cheese, and flax eggs as a substitute.
Try More Recipes:
- Hairy Bikers Devilled Kidneys Recipe
- Hairy Bikers Cullen Skink Recipe
- Hairy Bikers Chow Mein Recipe
Hairy Bikers Glamorgan Sausage Recipe
Description
The Hairy Bikers Glamorgan Sausages are a traditional Welsh vegetarian sausage made with a savory combination of Caerphilly cheese, leeks, and fresh breadcrumbs, coated in a crispy crumb and fried until golden.
Ingredients
Instructions
- Melt butter and fry leeks until soft.
- In a bowl, mix cheese, 100g breadcrumbs, herbs. Add cooked leeks and a mixture of egg yolks and mustard. Form into 8 sausages.
- Whisk egg whites, roll sausages in egg whites, then in the remaining breadcrumbs. Chill for 30 minutes.
- Fry sausages in hot oil for 10-12 minutes, turning until golden and crisp
