Glamorgan Sausages Welsh Veggie Sausages
Discover the comforting flavors of Wales with this traditional Glamorgan Sausages recipe, a delightful vegetarian twist on classic sausages. Packed with the savory goodness of leeks, creamy cheddar, and crumbly Caerphilly cheese, these crisp, golden sausage-shaped delights are bound to impress. Herbaceous parsley and a touch of Dijon mustard bring a fresh, tangy depth of flavor, while a perfectly breadcrumbed coating ensures a satisfying crunch. Ready in just 40 minutes, these meat-free sausages are ideal for a hearty dinner served with mashed potatoes or a fresh salad, or as a standout dish on a brunch table. With simple ingredients and easy steps, Glamorgan Sausages are a must-try for vegetarians and anyone craving a taste of Welsh culinary heritage.
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Recipe Information
Ingredients
- 2 medium-sized Leeks
- 25 g Butter
- 175 g Fresh white breadcrumbs
- 100 g Mature cheddar cheese
- 50 g Caerphilly cheese (or an additional 50g cheddar)
- 2 tbsp (chopped) Fresh parsley
- 1 tsp Dijon mustard
- 3 tbsp Whole milk
- 2 large Eggs (beaten)
- 50 g Plain flour
- 4 tbsp Vegetable oil
- 1 tsp Salt
- 1 tsp (freshly ground) Black pepper
Instructions
Clean and finely slice the leeks. Melt the butter in a frying pan over medium heat, add the leeks, and cook gently for about 8-10 minutes until soft but not browned. Allow to cool slightly.
In a large bowl, combine the breadcrumbs, grated cheddar cheese, grated Caerphilly cheese, chopped parsley, and Dijon mustard. Mix well.
Add the cooked leeks to the mixture along with the milk and one beaten egg. Stir until the mixture binds together. Season with salt and pepper to taste.
Divide the mixture into 8 equal portions and shape each portion into a sausage about 4-5 inches long.
Prepare three shallow bowls: one with the flour, one with the remaining beaten egg, and one with extra breadcrumbs for coating.
Roll each sausage in the flour, dip it into the beaten egg, and then coat it thoroughly in the breadcrumbs. Set aside on a plate.
Heat the vegetable oil in a frying pan over medium heat. Fry the sausages in batches for 6-8 minutes, turning frequently, until golden and crispy all over.
Drain the sausages on kitchen paper to remove excess oil. Serve hot with a side of salad, mashed potatoes, or a dollop of chutney.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 18.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1410 mg | 108% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1050 mg | 22% | |
*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.
