Glamorgan Sausages by DonnaLulu Cooks

We’ve had quite a culinary week, what with Shrove Tuesday last Tuesday and St. David’s Day the day after! These Glamorgan sausages are delicious and easy to make. They can be cooked as they are or they can be covered in breadcrumbs for an extra crunch – and it will use up any leftover bread!

Glamorgan Sausages


You will need:


150g leeks – washed & finely sliced16930759_609660945889211_1088643964_o

25g butter

100g breadcrumbs – brown or white

175g Caerphilly cheese – grated

2 egg yolks

2 tsp wholegrain mustard

Handful chopped parsley

Pinch each of salt & pepper

Glug of vegetable oil for frying



This recipe will make 6 larger sausages or 8 smaller ones.


Over a medium heat, melt the butter in a saucepan or frying pan and add the leeks. Gently fry the leeks until softened and set aside. In a large bowl add the breadcrumbs, cheese, parsley, salt & pepper and mix until combined. In a separate bowl, whisk the egg yolks and mustard. Add the leeks to the breadcrumb mix and then add the egg yolks. Mix with a wooden spoon until the mixture is all combined.


Using your hands, bring it all together into one and then divide the mixture into 6 (or 8) and shape each piece into a sausage shape. Put them on a plate, cover with cling film and place in the fridge for at least 30 minutes so they harden and are easier to cook. If you want to coat them in breadcrumbs you will need the 2 egg whites and 100g extra breadcrumbs. Whisk the 2 egg whites until just beginning to froth, dip each sausage in the egg white and then roll them in the breadcrumbs on all sides. Place the sausages on a plate, cover with cling film and then place in the fridge.


To cook them, heat the oil in a frying pan over a medium heat. Place the sausages in the pan and gently fry on all sides turning them, as they become golden, crisp and hot in the middle. Serve as you wish, with salad, in a bun, in a wrap or with chips!

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Recipe by Donna Thomas


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