Glamorgan sausages

Winter comfort food at its finest! These Glamorgan sausages are made up of a mixture of sharp punchy cheese (Caerphilly or Welsh cheddar), pan fried leek and herbs, rolled in breadcrumbs, then fried over a gentle heat to produce a sausage that is fantastically crunchy and crispy on the outside and yields to a deliciously cheesy and oozy interior. These provide a credible vegetarian alternative for bangers and mash, and keep well in the fridge for a few days, so you can make up a batch in advance and have them ready to go for weeknight dinners.

This recipe is from the Hairy Bikers, here:


  • 25g butter
  • 115g leeks, trimmed, finely sliced (prepared weight)
  • 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
  • 5 tbsp sunflower oil
  • freshly ground black pepper


  1. Melt the butter in a large non-stick frying pan and fry the leek gently for 8-10 minutes, or until very soft but not coloured.
  2. Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
  3. Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray.
  4. Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Cover the tray with a layer of clingfilm, and chill the sausages in the fridge for 30 minutes.
  5. Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp.

These are lovely enjoyed with mashed potatoes, gravy and vegetable sides – including red cabbage à la flamande.

Dinner in the Salford Kitchen – Glamorgan sausages with mash, vegetables and red cabbage à la flamande. Photo courtesy of Mr Salford Kitchen.

2 Comments Add yours

    1. Cariad Ubaid says:

      Thank you! Yes, I’d recommend giving them a try 🙂

      Liked by 1 person

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