Glamorgan Sausages Wales
Indulge in the comforting flavors of Wales with Glamorgan Sausages, a traditional vegetarian delicacy that's as rich in history as it is in taste. These golden, crispy, breadcrumb-coated sausages are crafted from a delectable mixture of sautéed leeks, earthy fresh herbs, and creamy Caerphilly cheese—or sharp cheddar for a flavorful twist. Bound together with breadcrumbs, Dijon mustard, and eggs, they’re shaped into sausage-like pieces and pan-fried to perfection. This meat-free dish is loaded with flavor, thanks to the aromatic blend of fresh parsley, thyme, and melted cheese that oozes slightly with every bite. Quick and easy to prepare, these Glamorgan Sausages are ready in just 40 minutes and pair beautifully with your favorite chutney, a refreshing salad, or buttery mashed potatoes. Whether you're vegetarian or simply looking to explore Welsh cuisine, this hearty, satisfying recipe is sure to delight.
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Recipe Information
Ingredients
- 1 cup Leeks (finely chopped)
- 2 tablespoons Butter
- 1 cup Caerphilly cheese (or sharp cheddar)
- 2 cups Fresh breadcrumbs
- 2 tablespoons Fresh parsley (finely chopped)
- 1 teaspoon Fresh thyme leaves (finely chopped)
- 2 teaspoons Dijon mustard
- 2 Eggs (lightly beaten)
- 4 tablespoons Vegetable oil (for frying)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the butter in a skillet over medium heat. Add the chopped leeks and sauté for 4-5 minutes, or until softened. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked leeks, grated Caerphilly cheese, 1 1/2 cups of breadcrumbs, parsley, thyme, Dijon mustard, salt, and black pepper.
Add one lightly beaten egg into the mixture and mix until the ingredients stick together to form a dough-like consistency.
Shape the mixture into small sausage-shaped pieces, about 3 inches in length and 1 inch in diameter. If the mixture is too crumbly, add a little more beaten egg until it binds properly.
Prepare a breading station by placing the remaining breadcrumbs in one shallow dish and the second beaten egg in another shallow dish.
Roll each sausage in the beaten egg, then coat it in the breadcrumbs, ensuring an even coating all around.
Heat the vegetable oil in a frying pan over medium heat. Fry the sausages in batches, turning occasionally, for 8-10 minutes or until golden brown and crispy on all sides.
Remove the sausages from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve the Glamorgan sausages warm with a side of chutney, salad, or mashed potatoes.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 542 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
