Glamorgan Sausages

16
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In


"A Welsh "vegetarian"sausage, served for breakfast. These are made with Caerphilly cheese, traditionally, but a sharp white cheddar is a good substitute."

Original recipe yields 16 servings
OK
  • FOR COATING

Nutritional

  • Serving Size: 1 (50.4 g)
  • Calories 161.9
  • Total Fat - 9.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 56.6 mg
  • Sodium - 386.1 mg
  • Total Carbohydrate - 10.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.5 g
  • Protein - 9.2 g
  • Calcium - 235.8 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Salute the leeks over medium-high heat with the butter until they start to soften.

Step 2

Mix in a large bowl, the breadcrumbs, cheese salt and pepper, mustard, parsley and sautéed leeks.

Step 3

Beat together the eggs, and add to the mixture.

Step 4

Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry.

Step 5

Divide the mixture into 16, and form each portion into a sausage shape.

Step 6

For the coating, 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 for 30 minutes.

Step 7

Heat a heavy frying pan, add a little oil, 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.

Step 8

Serve hot

Tips & Variations


No special items needed.

Related

Luvcookn

These sausages are wonderful! Made as directed with the addition of Sriracha Lime seasoning and did not need any milk to bind. Used flax bread for the crumbs. Left off the coating (my preference). I usually buy the Beyond Meat sausages to add to my morning raw salads. But these are far superior. I made 8 and wrapped them individually and froze them. I fried up one to try and they are now going to be my go-to for my non-meat needs. I can see that they will be good made into patties for burgers. UPDATE 9/29/21: Doubled the recipe and made patties. I froze all but two. Made them into burgers and DH was thoroughly happy (as he is a meatatarian, it was quite the coup). They do make awesome burgers! Thank you so very much for this keeper recipe Mike! Made for Billboard Recipe Tag.

review by:
(1 Sep 2021)

Northwestgal

We really enjoyed this recipe. They're easy to make, and it was a nice accompaniment to your Anglesey Eggs (Welsh) recipe. I really liked the leeks in this recipe, they added a lot of flavor to the sausages. Thanks, Mikekey. We liked them a lot.

review by:
(16 Aug 2017)