Glamorgan Sausages (12 small sausages)

Prep Time:20 mins, Cook Time: 5 mins, Total Time: 25 mins

October 9, 2013

Glamorgan Sausages | Eat Your Veg

So when’s a sausage not a sausage? When it’s a Glamorgan Sausage and I’m so betting the name’s confused many a meaty sausage fan over the years. Originating from Wales, Glamorgan Bangers are a tasty mix of buttery leeks, breadcrumbs, a little parsley and Caerphillly Cheese, shaped into a sausage like patty, rolled in beaten egg and more breadcrumbs then shallow fried. And they rock!. Nothing at all like bangers as we know them but a fab tea time treat nevertheless. And great for kids, especially if they’re as big cheese friends as my monsters.

Dead easy to prepare, you could even get the litties involved, though brace yourself for a bit of mess!. The perfect mid-week dinner.  Lovely accompanied by mash, veggies and/or baked beans. Or if you want to be more grown up about it a salad.

Since there’s fresh parsley involved I’m entering my post to my friend Karen of Lavender and Lovage‘s Cooking with Herbs Event. And as it a pretty frugal munch to Credit Crunch Munch, a monthly event co-hosted by Camilla of Fab Food 4 All and Helen of Fuss Free Flavours, but this month guest hosted by Michelle of Utterly Scrummy. Also to A Mummy Too‘s Recipe of the Week.

Challenge Logos Glamorgan SausagesLovely kids’ divider bowls aren’t they? They’re from Oogaa in the States and I’m hoping to be selling them myself very very soon in my NEW ONLINE SHOP! Whoop, whoop.

The Good Stuff:

Leeks, Cheese, Wholemeal Bread

Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Lunches or Dinners, Mid-Week Wonders, Vegetarians, Cheese Fiends


Great served with steamed veggies and beans, or lashings of hot buttery mash!. If you can’t source Caerphilly Cheese substitute with another Welsh cheese or even a good Cheddar, Lancashire or Wensleydale.

Special Equipment:

A frying pan

Glamorgan Sausages (12 small sausages)

Ingredients Prep Time:20 mins, Cook Time: 5 mins, Total Time: 25 mins

150g leeks, washed and finely shredded
25g butter
150g fresh wholemeal breadcrumbs
150g Caerphilly Cheese, grated
1 tablespoon fresh parsley, chopped
3 medium eggs, free range
1 teaspoon English mustard
a splash of milk
50g dry breadcrumbs
a little vegetable or sunflower oil

1) Heat the butter in a frying pan and saute the leeks over a gentle to medium heat for 10 mins until very soft
2) Combine the breadcrumbs, cheese, parsley, two of the eggs and mustard in a bowl. Stir in the leeks. If the mixture’s a little dry add a splash of milk too
3) Lightly beat the remaining egg and place in a flat bottomed bowl, place the dry breadcrumbs in another
4) Shape the leek mixture into 12 even sized sausage-shaped patties
5) Dip each in the egg then the breadcrumbs. Place on a plate and let them firm up in a fridge for about 30 minutes before frying. Or freeze at this stage.
6) Pour enough oil in the bottom of your frying pan to almost cover the base, heat and fry the sausages until golden on all sides. Be gentle as they can be fragile!.

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12 thoughts on “Glamorgan Sausages (12 small sausages)

    1. Louisa

      Thanks Camilla, it’s lovely to be back in the World of bloggie events after my wee break over the summer! They’re definitely a big hit with my two, hopefully with yours too.

  1. Choclette

    Ooh delicious and a great way of getting some disguised veggies into little ones. Haven’t tried making these in about 20 years, so probably time I had another go.

    1. Louisa

      Thanks Choclette. I’ve not had them in a while either, made a lovely change for our dinner….and I was thinking about sneaking a few extra veggies in there next time!

  2. Emily @amummytoo

    Ooooh, this would make me VERY popular with my family. Will add it to my ‘to make’ list.

    Pinned and Stumbled.

    Thanks for linking up with #recipeoftheweek. I just put a new linky live so do please pop over and join in with another awesome recipe

  3. Karen

    I LOVE Glamorgan Sausages and use an old family recipe when I make mine, yours look super duper scrummy Louisa, and just what I fancy for my brekkie today! Karen

    1. Louisa

      Oh what’s in your old family recipe that makes them different? Very intrigued, or is it on L&L? Now I never thought of them for breakie but they would be rather good, especially with some good old baked beans!


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