Lunches
Glamorgan Sausages
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Caerphilly cheese, grated
- 100 g (2 cups) fresh breadcrumbs, plus extra for coating
- 2 leeks, finely chopped and softened in a little butter
- 1 tbsp fresh parsley, chopped
- 1 tsp English mustard powder
- 2 eggs, separated
- Salt and pepper, to taste
- Vegetable oil, for frying
Method
- In a mixing bowl, combine the grated cheese, breadcrumbs, softened leeks, parsley and mustard powder.
- Add one egg yolk and mix well, seasoning with salt and pepper, until the mixture holds together when pressed.
- Shape the mixture into small sausage shapes, about 8 cm (3 inches) long.
- Beat the egg whites lightly in a shallow dish, and place extra breadcrumbs in another.
- Dip each sausage in the egg white, then roll in breadcrumbs to coat evenly.
- Heat oil in a frying pan over medium heat and fry the sausages for 3-4 minutes per side, until golden brown and crisp all over.
- Drain briefly on paper towels and serve hot.
Introduction: Despite the name, Glamorgan sausages contain no meat at all — they're crisp, breadcrumbed logs made from Welsh cheese, leeks and herbs, said to have originally been made with Caerphilly cheese when meat was scarce.
Cultural Background: Despite the name, Glamorgan sausages contain no meat at all — they're crisp, breadcrumbed logs made from Welsh cheese, leeks and herbs, said to have originally been made with Caerphilly cheese when meat was scarce. A beloved vegetarian lunch dish, they remain popular across Wales today.
Tips: Chill the shaped sausages for 20 minutes before coating and frying to help them hold together. Fry over medium heat so the breadcrumb coating browns without the inside overcooking. Serve with a simple salad or chutney for a satisfying light lunch.
Variations: Use a mix of Caerphilly and a sharper cheddar for extra flavour. Add a pinch of cayenne to the mixture for gentle heat. Bake at 200°C (400°F) for 20-25 minutes, turning once, for a lighter alternative to frying. Naturally vegetarian as written; not easily converted to vegan, as cheese and egg are central to the dish's structure and flavour.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 10 minutes, or in a dry pan, until warmed through and crisp.
Nutrition: Per serving (approx., 2 sausages): 290 kcal, 12 g protein, 22 g carbohydrates, 18 g fat, 2 g fibre.
FAQs:
Q: Why are they called 'sausages' if there's no meat?
A: The shape resembles a sausage, and the name has stuck historically, even though the dish is entirely vegetarian and cheese-based.
Q: What cheese works best?
A: Caerphilly is traditional for its crumbly texture and mild tang, though a mix with sharp cheddar also works well.
Q: Can these be made ahead and frozen?
A: Yes, shape and coat them, then freeze uncooked; fry directly from frozen, adding a few extra minutes.
Please log in to leave a comment.