Glamorgan sausages

Makes: 6
Preparation time: 15 minutes
Cooking time: 20 minutes


50g (2oz) butter

100g (4oz) leeks, finely sliced (about 1 large one)

Nutmeg, to taste

175g (6oz) fresh breadcrumbs, preferably a mixture of white and brown

2 tsp thyme, finely chopped

2 eggs, separated

1½ tsp English mustard

175g (6oz) Caerphillly cheese

2 tbsp milk

50g (2oz) flour


1 Melt half the butter in a frying pan and sweat the leeks over a medium heat until well softened. Season with salt, pepper and nutmeg.

2 Mix 100g breadcrumbs with the thyme and crumble in the cheese. Stir in the softened leeks. Beat the egg yolks and mustard together then add to the mix. Season, mix well and add the milk. Divide the mixture into six and shape into sausages then chill for half an hour.

3 Heat the oven to 180°C/R4. Whisk the egg whites until frothy. Put the egg whites, flour and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat.

4 Melt the remaining butter in the pan over a medium-high heat. When hot, add the sausages and cook until just golden on each side. Transfer to a baking sheet and cook for about 20 minutes, until golden. Serve immediately.


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