Early mentions of Glamorgan sausages can be found back as far the 1850s but over time the recipe has changed. Originally these were made with Glamorgan cheese, no longer available, however, its descendent appears to be Caerphilly cheese (it is created in a very similar way) and gives these veggie sausages the same kind of texture and flavour.Â Found in many restaurants across Wales, these delicious beauties are quite simple to make, and are a family favourite in our house.
- 225g fresh white breadcrumbs (I used packet breadcrumbs just to save time)
- 150g Caerphilly cheese – crumbled
- 1 small leek, very finely chopped
- 1 tbsp chopped parsley
- 1 tbsp thyme, leaves only
- black pepper and salt to season
- 2 eggs, lightly beaten
- 1 tsp English mustard or Dijon mustard
- 2-3 tbsp milk
- 45 g butter or 3 tbsp sunflower oil
How to make Glamorgan sausages
Mix together three quarters of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well.
Beat the eggs with the mustard. Set aside one fifth of this mixture and stir the remaining egg into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy.
Divide the mixture into eight portions and then shape them into sausages about 2.5cm thick.
Put the rest of the egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm them up.
Next up is frying the sausages. Heat the butter or oil in the frying pan and fry the sausages for about five minutes until brown, reduce the heat and fry for a further three to four minutes.Â Serve with salad or mash potatoes.
Image credit:Â jill, jellidonut, via Wikimedia Commons.