Vegetarian
Glamorgan sausages
Welsh meat-free sausages of Caerphilly cheese, leek and breadcrumbs, crumbed and fried until crisp.
- 40 min25 prep · 15 cook
- MediumDifficulty
- 470 kcalper serving
Ingredients
4 servings
- Leek1
- Butter20 g
- Caerphilly or Lancashire cheese, grated150 g
- Fresh breadcrumbs200 g
- Chopped parsley2 tbsp
- Fresh thyme leaves1 tsp
- English mustard1 tsp
- Eggs3
- Plain flour3 tbsp
- Vegetable oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Finely chop the leek and soften it in the butter. Let it cool.
- 2
Mix the leek with the cheese, 150 g of the breadcrumbs, the herbs, mustard, 1 egg plus 1 yolk, salt and pepper until it holds together.
- 3
Shape into 8 sausages and chill them so they firm up.
- 4
Roll each in flour, then in the leftover beaten egg and white, then in the rest of the breadcrumbs.
- 5
Fry in the oil over medium heat, turning, until golden all over and hot inside.
- 6
Serve with mash or a green salad and chutney.
Tips and questions
- What if I can’t find Caerphilly?
- Any crumbly, mild white cheese works: Wensleydale, Lancashire or a young cheddar.
- Can I bake them?
- Yes: brush with oil and bake at 200 °C for about 20 minutes, turning halfway.
- Can I freeze them?
- Freeze them crumbed but uncooked, then fry from frozen over a slightly lower heat.
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