Glamorgan sausages

These traditional Welsh vegetarian sausages are delicious served with a tomato salad

#T3 GlamSausages1 copy

Makes: 16 small sausages

Preparation time: 20 minutes

Cooking time: 15 minutes


225g fresh breadcrumbs

125g grated cheese

salt and white pepper

½ tsp dry mustard

175g leek, shredded finely and sautéed in a little butter for 2 minutes

1 heaped tablespoon of fresh, chopped parsley

3 medium free-range eggs

a little milk


1 medium free-range egg

4 tbsp milk

100g fresh breadcrumbs

Vegetable oil, for frying


Place the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a bowl and mix well.

Beat together the eggs and add to the ingredients then mix to form a firm dough – you may need a little milk if the mixture is dry. Divide the mixture into 16 and form each portion into a sausage shape.

Coating the sausages is optional, however this does give them a wonderful crispy texture. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated. Chill in the fridge for an hour.

Heat a heavy-base frying pan, add a little oil then add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently; if the heat is too high they will brown too quickly and not be cooked through.

Recipes and images courtesy of Visit Wales,

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