Vegetarian Glamorgan Sausages with Rich Tomato Relish

Glamorgan Sausages
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Real comfort food from the South of Wales! Glamorgan Sausages are essentially breadcrumbs, leeks and copious amounts of cheese, but flavoured with some extra herbs and mustard, these vegetarian sausages are a real treat! Cheesy, moist and filling, they are best served with roasted vegetables or a fresh green salad. We have also added a smoky and rich tomato relish to go with it!

This year I made a promise to myself to cook some Welsh food. Neither Seb nor myself are Welsh, but since we’ve been living here for over seven years, I feel bad that I haven’t yet properly explored the culinary plains of Wales. And there are plenty of things Seb and I enjoy, including Welsh Cakes, Bara Brith, Welsh Rarebit, but I am ashamed to say that I have never even tried Cawl (that can be regarded as Welsh national dish) and Bara Lawr.

Today I am sharing a recipe for Glamorgan sausages. Whilst traditionally made Caerphilly, we used mature Cheddar (and we hope nobody takes offence). It is such an easy meal to make with no special ingredients, that we turn to it every time we want something comforting, but the fridge seems a bit empty. You can essentially make the sausages with only four ingredients: leeks, breadcrumbs, cheese and eggs, but adding extra flavour goes a long way with these vegetarian sausages. We added mustard and fresh herbs to flavour ours this time, but they are delicious with a bit of chipotle paste or curry powder too.

Although meat-free, Glamorgan Sausages are really quite filling, so you don’t need much to go with them. Some roasted vegetables, or a fresh salad, depending on the time of the year we eat them is all we need. We love our Glamorgan Sausages with smoky tomato relish, but they are also great with some gravy!


Step-By-Step Recipe:

Make Glamorgan Sausages:

First, melt the butter in a large non-stick frying pan and cook the leeks for approx. 8 minutes. Your leeks should soften, but don’t let them brown. Then leave them in the pan to cool. Make breadcrumbs in your food processor. We used some stale sourdough bread and whizzed pieces of the bread to rather coarse crumbs. Set 70g of the breadcrumbs aside. Mix the remaining 100g with parsley, mixed herbs and cheddar in a large bowl.

In a separate bowl, beat two egg yolks with wholegrain mustard, salt and pepper. Tip the leeks into the breadcrumb mixture. Add the egg yolk mixture and mix to combine.

Using your hands, shape 6 sausages, firmly pressing the mixture with your palms, so they hold shape. Place the sausages on a baking parchment-lined tray or a chopping board.

Now, beat the egg and spread the reserved breadcrumbs in a shallow dish. Dip the sausages in the egg, then roll in the breadcrumbs to coated (press the breadcrumbs in with your hands to make sure they stick to the surface). Place the sausages back on the board/tray and cover with clingfilm. Place it in the fridge for approx. 30 minutes to firm up.

Make The Relish:

Heat 2 tbsp of olive oil in a small saucepan. Add the tomatoes and garlic. Cook on low heat for 5-10 minutes until tomatoes soften. Then add a tsp of smoked paprika, a tbsp of tomato paste and a tsp of brown sugar. Mix well and leave to simmer on low heat for another 5 minutes until it thickens.

Roast the Vegetables:

Preheat the oven to 180°C Fan. Tip the broccoli florets and onion wedges into a large bowl, drizzle with olive oil and sea salt. Toss to coat, then tip onto a large baking tray and spread into a single layer. Roast for 18-20 minutes. The vegetables should soften and brown a little but still retain crunch!

When the broccoli is 10 minutes away from being done, heat the oil into a large non-stick frying pan (you can use the leek pan) and fry the sausages for approx 10 minutes, turning them so they turn golden on all sides.

Serve your cheesy Glamorgan sausages with roasted vegetables and a big spoonful of smoky tomato relish!

Glamorgan Sausages

We will be sharing some other Welsh recipes soon. For other delicious, budget-friendly dinner ideas, have a look at our other recipes, here:

Glamorgan Sausages

Vegetarian Glamorgan Sausages with Rich Tomato Relish

Real comfort food from the South of Wales! Glamorgan sausages are essentially breadcrumbs, leeks and copious amounts of cheese, but flavoured with some extra herbs and mustard, these vegetarian sausages are a real treat! Cheesy, moist and filling, they are best served with roasted vegetables or a fresh green salad. We have also added a smoky and rich tomato relish to go with it!
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Course Dinner, Lunch, Main Course
Cuisine British, Welsh
Servings 2 -3 people
Calories 880 kcal

Equipment

  • Food Processor

Ingredients
 
 

For Glamorgan Sausages:

  • 1 tbsp butter
  • 120 g leeks (prepared weight) trimmed, finely sliced
  • 170g g fresh breadcrumbs we used stale sourdough (see datails below)
  • 10 g parsley chopped
  • 1 tsp dried mixed herbs
  • 150 g mature cheddar finely grated
  • 2 egg yolks separated
  • 1 tsp wholegrain mustard
  • ½ tsp salt
  • 1 egg beaten
  • 5 tbsp vegetable oil
  • freshly ground black pepper

For Tomato Relish:

  • 2 tbsp olive oil
  • 160 g tomatoes finely chopped
  • 1 garlic clove finely chopped
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste

For Roasted Broccoli:

  • 300 g broccoli florets
  • 1 large red onion cut into 8 wedges
  • 2 tbsp olive oil
  • a pinch of salt

Instructions
 

Make Glamorgan Sausages:

  • First, melt the butter in a large non-stick frying pan and cook the leeks for approx. 8 minutes. Your leeks should soften, but don't let them brown. Then leave them in the pan to cool.
  • Make breadcrumbs in your food processor. Set 70g of the breadcrumbs aside. Mix the remaining 100g with parsley, mixed herbs and cheddar in a large bowl.
  • In a separate bowl, beat two egg yolks with wholegrain mustard, salt and pepper.
  • Tip the leeks into the breadcrumb mixture. Add the egg yolks and mix to combine.
  • Using your hands, shape 6 sausages, firmly pressing the mixture with your palms, so they hold shape. Place the sausages on a baking parchment-lined tray or a chopping board.
  • Now, beat the egg and spread the reserved breadcrumbs in a shallow dish. Dip the sausages in the egg, then roll in the breadcrumbs to coated (press the breadcrumbs in with your hands to make sure they stick to the surface. Place the sausages back on the board/tray and cover with clingfilm. Place it in the fridge for approx. 30 minutes to firm up.

Make The Relish:

  • Heat 2 tbsp of olive oil in a small saucepan. Add the tomatoes and garlic. Cook on low heat for 5-10 minutes unitl tomatoes soften. Then add a tsp of smoked paprika, a tbsp of tomato paste and a tsp of brown sugar. Mix well and leave to simmer on low heat for another 5 minutes unitl it thickens.

Roast the Vegetables:

  • Preheat the oven to 180°C Fan. Tip the broccoli florets and onion wedges into a large bowl, drizzle with olive oil and sea salt. Toss to coat, then tip onto a large baking tray and spread into a single layer. Roast for 18-20 minutes. The vegetables should soften and brown a little but still retain crunch!
  • When the broccoli is 10 minutes away from being done, heat the oil into a large non-stick frying pan (you can use the leek pan) and fry the sausages for approx 10 minutes, turning them so they turn golden on all sides.
  • Serve your cheesy Glamorgan sausages with roasted vegetables and a big spoonful of smoky tomato relish!

Nutrition

Calories: 880kcalCarbohydrates: 95gProtein: 43gFat: 38gSaturated Fat: 20gTrans Fat: 1gCholesterol: 357mgSodium: 1300mgPotassium: 1300mgFiber: 12gSugar: 19gVitamin A: 4801IUVitamin C: 165mgCalcium: 894mgIron: 10mg
Keyword Glamorgan Sausage Recipe, Glamorgan Sausages, Leek and Cheese Sausages, Leek Sausage, Vegetarian Recipes, Vegetarian Sausages, Vegetarian Sausages Recipe, Vegetarian Welsh Sausages, Welsh Food, Welsh Recipes, Welsh Sausages
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Glamorgan Sausages

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