Real comfort food from the South of Wales! Vegetarian Glamorgan Sausages are essentially breadcrumbs, leeks and copious amounts of cheese, but flavoured with some extra herbs and mustard, these Welsh Leek Sausages are a real treat! Cheesy, moist and filling, they are best served with mashed potatoes, roasted vegetables, or a fresh green salad!
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What Are Glamorgan Sausages?
Selsig Morgannwg in Welsh, or widely known as Glamorgan Sausage, is a meatless sausage originating in the Welsh county of Glamorgan. Typically made with leeks, cheese (Caerphilly or Welsh Cheddar) and breadcrumbs, these meat-free sausages became popular during WWII when meat was scarce and money was tight! Unsurprisingly these leek and cheese sausages became a Welsh staple due to rationing.
Modern versions of Vegetarian Glamorgan Sausages have various add-ins, including mustard, a range of herbs and spices. Traditional Caerphilly cheese is often substituted with other British cheese and leeks may be replaced with brown onions or shallots.
Ingredients and Substitutes
- leeks: are a must. Glamorgan sausages centre around this main ingredient.
- butter: for frying.
- vegetable oil: or other odourless oil, like sunflower or rapeseed oil.
- cheese: typically, Caerphilly is used, but you can substitute it with mature Cheddar – your meatless sausages will taste just as good!
- breadcrumbs: use fresh breadcrumbs if you can, but panko breadcrumbs work well too. Traditional dried breadcrumbs from a tub will produce dryer sausages, that will need quite a bit of sauce/ gravy.
- egg: separated into yolk and white.
- English mustard: substitute with wholegrain or Dijon if you wish.
- plain flour: for rolling the leek sausages to help them brown and crisp up in the pan.
- paprika: optional, but recommended.
Melt the butter and a tablespoon of oil in a large frying pan. Add the leeks and saute on low-medium heat for 12-15 minutes, until leeks soften.
In a large mixing bowl, mix the grated cheese, breadcrumbs, egg yolk, mustard and some salt and pepper. Add the softened leeks and mix well. Divide the mixture into 6 equal portions and roll 6 sausages.
Mix the flour and paprika in a shallow bowl. Roll each sausage in the mixture to coat them completely.
Heat 2-3 tablespoon of oil (add a knob of butter too if you wish) to a non-stick frying pan. Once hot, fry the Vegetarian Glamorgan Sausages for 5-6 minutes turning them often, until they warm through and brown all over. Serve warm!
Watch How To Make Them
Watch how to make Glamorgan Sausages in this quick video!
Yes! We recommend freezing them after they’re cooked. Once you fry the sausages in the pan, leave them to cool down completely. Wrap them in clingfilm tightly, then keep them in the freezer for up to 3 months. You can then cook them in the oven from frozen (it takes about 25 minutes at 180C Fan).
Whilst any breadcrumbs will do, we recommend using fresh breadcrumbs for the best results. Just tear up some stale bread into the blender/ food processor and blitz it into breadcrumbs. The second best option would be to use panko breadcrumbs.
What To Serve With Glamorgan Sausages?
Meat-free Glamorgan Sausages are great served with traditional side dishes, including:
With lots of breadcrumbs in the Glamorgan Sausage mix, they also benefit from a sauce to go alongside. Try these Welsh sausages with:
- Copious amounts of your favourite gravy
- Apple sauce
- Plum and red onion chutney
Other Welsh Recipes
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 eight 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 (recipe coming soon)
- Bara Brith (Sourdough version)
- Welsh Rarebit
- Sourdough Bara Brith
Other Recipes Using Leek
We absolutely love leeks. Mellower than onions and with a hint of sweetness, leeks are perfect not only in these Welsh sausages but in many other recipes. Here are some of our favourite recipes:
- Mushroom Tart with Crispy Baked Leeks
- Leek Risotto with Poached Eggs
- Creamy Halloumi Pie with Leeks and Sweet Potatoes
Vegetarian Glamorgan Sausages (Welsh Leek Sausages)
- 170 g leeks weight after trimming, thinly sliced
- 20 g butter
- 1 tablespoon vegetable oil
- 100 g Caerphilly or Mature Cheddar grated
- 60 g breadcrumbs
- 1 egg separated
- 1 teaspoon English mustard
- 3 tablespoon flour
- ½ teaspoon paprika
- Melt the butter and a tablespoon of oil in a large frying pan. Add the leeks and saute on low-medium heat for 12-15 minutes, until leeks soften.
- In a large mixing bowl, mix the grated cheese, breadcrumbs, egg yolk, mustard and some salt and pepper. Add the softened leeks and mix well. Divide the mixture into 6 equal portions and roll 6 sausages.
- Mix the flour and paprika in a shallow bowl. Roll each sausage in the mixture to coat them completely.
- Heat 2-3 tablespoon of oil (add a knob of butter too if you wish) to a non-stick frying pan. Once hot, fry the Vegetarian Glamorgan Sausages for 5-6 minutes turning them often, until they warm through and brown all over. Serve 2-3 sausages per portion!
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