📝 About This Recipe
A true Welsh icon, the Glamorgan sausage is a vegetarian marvel that dates back to the 19th century, traditionally crafted with succulent leeks and the distinctively crumbly Caerphilly cheese. These 'sausages' offer a delightful contrast between their golden, crisp panko exterior and a melt-in-the-mouth savory center infused with fresh herbs and a hint of English mustard. Whether served as a hearty pub lunch or a sophisticated savory snack, they represent the very best of British comfort cooking.
🥗 Ingredients
The Filling
- 25 grams Butter (unsalted)
- 2 large Leeks (trimmed, cleaned, and very finely chopped)
- 200 grams Caerphilly Cheese (crumbled (or a mix of Lancashire and Feta as a substitute))
- 150 grams Fresh White Breadcrumbs (made from day-old bread)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 teaspoon English Mustard powder (or 1 tsp Dijon mustard)
- 2 Large Eggs (separated; yolks for the mix, whites for coating)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Coating and Frying
- 50 grams Plain Flour (for dusting)
- 100 grams Panko Breadcrumbs (for an extra-crunchy finish)
- 3-4 tablespoons Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
Melt the butter in a medium frying pan over a low-medium heat. Add the finely chopped leeks and sauté gently for 8-10 minutes until softened and translucent, but not browned.
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2
Remove the leeks from the heat and set aside to cool completely. This is crucial to prevent the cheese from melting prematurely when mixing.
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3
In a large mixing bowl, combine the fresh white breadcrumbs, crumbled Caerphilly cheese, chopped parsley, thyme, mustard powder, salt, pepper, and a grating of nutmeg.
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4
Add the cooled leeks to the dry ingredients and mix well. Incorporate the two egg yolks, using a fork or your hands to bind everything together into a stiff, moldable dough.
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5
Divide the mixture into 8 equal portions (roughly 60-70g each). Roll each portion on a lightly floured surface into a neat sausage shape, about 10cm long.
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6
Place the sausages on a tray lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
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7
Prepare three shallow bowls for the coating: one with the plain flour, one with the lightly whisked egg whites, and one with the panko breadcrumbs.
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8
Remove the sausages from the fridge. Dredge each one first in the flour, shaking off the excess.
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9
Dip the floured sausage into the egg whites, ensuring it is fully coated, then roll it in the panko breadcrumbs until evenly covered.
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10
Heat the vegetable oil in a large non-stick frying pan over medium heat. You want enough oil to generously coat the bottom of the pan.
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11
Carefully add the sausages to the pan, working in batches if necessary to avoid overcrowding. Fry for 2-3 minutes per side, turning gently with tongs.
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12
Once the sausages are deep golden brown and crisp all over, remove them from the pan and drain on a plate lined with kitchen paper.
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13
Serve immediately while the cheese is warm and the exterior is at its crunchiest.
💡 Chef's Tips
Ensure the leeks are chopped very finely; large chunks will cause the sausages to break apart. If you can't find Caerphilly, use a mix of 150g Lancashire (for texture) and 50g Feta (for that signature tang). Do not skip the chilling step, as it sets the proteins and fats, ensuring the sausages don't burst in the pan. For a lighter version, you can bake them at 200°C (400°F) for 20 minutes, though frying yields the most authentic pub-style result. Use fresh breadcrumbs for the interior to keep it moist, but panko for the exterior for maximum crunch.
🍽️ Serving Suggestions
Serve with a generous dollop of spicy tomato chutney or a traditional Red Onion Marmalade. Pair with a crisp, dressed green salad and a few oven-roasted vine tomatoes for a light lunch. Accompany with a pint of Welsh Ale or a dry, chilled cider to cut through the richness of the cheese. For a full pub-style meal, serve alongside chunky triple-cooked chips and buttered garden peas. They also make fantastic 'sliders' when tucked into a crusty roll with a smear of English mustard.