This traditional Welsh glamorgan sausage recipe is made with Caerphilly cheese, leeks, fresh breadcrumbs, and herbs. Each golden, crispy sausage is packed with savoury flavour and makes a brilliant vegetarian main. The recipe takes about 95 minutes including chilling and serves 4 with 8 sausages.
I make these whenever I want a proper meat-free meal that still feels hearty and satisfying. They are a regular in our house, especially with the spicy red onion relish on the side.
Glamorgan Sausage Recipe Ingredients
For the sausages:
- 25g butter
- 115g leeks, trimmed and finely sliced
- 175g fresh white breadcrumbs
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 150g 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 light brown muscovado sugar
- 5 tbsp white wine vinegar
How To Make Glamorgan Sausage Recipe
- Prepare the leeks: Melt the butter in a large non-stick frying pan. Gently fry the sliced leeks for 8–10 minutes until very soft but not coloured.
- Make the mixture: Combine 100g of the breadcrumbs, the parsley, thyme, and grated cheese in a large bowl. Whisk the egg yolks with the mustard, salt, and plenty of black pepper in a separate bowl.
- Combine and shape: Tip the softened leeks into the breadcrumb bowl. Add the egg yolk mixture and stir well with a wooden spoon to form a firm dough. Divide into eight equal portions and roll each into a sausage shape.
- Coat the sausages: Lightly whisk the egg whites until just frothy. Spread the remaining breadcrumbs over a large plate. Dip each sausage into the egg white, then roll in the breadcrumbs until evenly coated.
- Chill: Place the coated sausages on a tray lined with cling film. Chill in the fridge for at least 30 minutes so they hold their shape when cooked.
- Cook the relish (optional): Heat the oil in a separate pan and fry the onions for 20 minutes until very soft and beginning to brown. Add the chopped chilli and crushed garlic, then cook for another 5 minutes.
- Finish the relish: Stir in the sugar and vinegar. Simmer for about 5 minutes until the liquid has reduced and the relish is thick and glossy. Set 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 regularly, until golden brown and crisp on all sides.
- Serve: Serve the hot glamorgan sausages with the red onion and chilli relish on the side.
What Is the Secret to Perfect Glamorgan Sausages?
- Choose the right cheese: Caerphilly is the traditional choice for its mild, crumbly texture. A good Welsh Cheddar or crumbly Lancashire also works well.
- Wash your leeks well: Leeks can hide grit between their layers. Slice first, then rinse thoroughly before cooking them until very soft.
- Always chill before frying: A full 30 minutes in the fridge helps the sausages set and keeps them from falling apart in the pan.
- Keep the heat at medium: Frying too hot will brown the outside before the centre is heated through. Patience gives you an even golden crust.
- Try them as sausage rolls: Wrap uncooked glamorgan sausages in puff pastry for a vegetarian twist on classic sausage rolls.
What Should You Serve on the Side?
These glamorgan sausages are lovely on their own with a spoonful of the red onion and chilli relish. For a full meal, serve them with creamy mashed potatoes and buttered runner beans or a simple green salad.
They also make a great addition to a vegetarian brunch alongside eggs and toast. If you enjoy other vegetarian Hairy Bikers dishes, try the vegetarian sausage casserole or the cheese and onion quiche for more meat-free ideas.
Does This Keep Well?
Keep cooked glamorgan sausages in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan or oven until hot and crispy again.
You can also freeze uncooked sausages after coating them. Lay them on a tray until solid, then transfer to a freezer bag. Cook from frozen, allowing a few extra minutes to heat through.
Nutrition Facts
- Serving Size: 1 sausage
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 600mg
- Total Carbohydrate: 22g
- Dietary Fibre: 2g
- Sugars: 4g
- Protein: 10g
Frequently Asked Questions
What cheese is traditionally used in glamorgan sausages? The classic choice is Caerphilly, a mild and crumbly Welsh cheese. Welsh Cheddar or Lancashire are good alternatives if you cannot find Caerphilly.
How does the Hairy Bikers glamorgan sausage recipe compare to other versions? The Hairy Bikers version stands out because it includes a spicy red onion and chilli relish. Most other recipes serve the sausages with a simple chutney or piccalilli instead.
Can you make glamorgan sausages ahead of time? Yes, shape and coat them, then keep in the fridge for up to 24 hours before frying. This actually helps them firm up even more.
Can you bake glamorgan sausages instead of frying them? Yes, brush them lightly with oil and bake at 200°C for 20–25 minutes, turning halfway. They will not be quite as crispy as the fried version.
Are glamorgan sausages suitable for vegans? This recipe uses butter, cheese, and eggs, so it is not vegan. You can adapt it with vegan cheese, dairy-free spread, and flax eggs for a plant-based version.
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Hairy Bikers Glamorgan Sausage Recipe
Description
This traditional Welsh glamorgan sausage recipe combines Caerphilly cheese, leeks, and fresh breadcrumbs into crispy golden sausages. Ready in about 95 minutes, this vegetarian dish serves 4 with 8 sausages.
Ingredients
Instructions
- Prepare the leeks: Melt the butter in a large non-stick frying pan. Gently fry the sliced leeks for 8–10 minutes until very soft but not coloured.
- Make the mixture: Combine 100g of the breadcrumbs, the parsley, thyme, and grated cheese in a large bowl. Whisk the egg yolks with the mustard, salt, and black pepper in a separate bowl.
- Combine and shape: Tip the softened leeks into the breadcrumb bowl. Add the egg yolk mixture and stir well with a wooden spoon to form a firm dough. Divide into eight portions and roll each into a sausage shape.
- Coat the sausages: Lightly whisk the egg whites until just frothy. Spread the remaining breadcrumbs over a large plate. Dip each sausage into the egg white, then roll in the breadcrumbs until evenly coated.
- Chill: Place the sausages on a tray lined with cling film. Chill in the fridge for at least 30 minutes so they hold their shape.
- 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 regularly, until golden brown and crisp on all sides.
