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 traditional Welsh vegetarian 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 (a type of Glamorgan cheese) is often substituted with other British cheese (or try Monterey Jack if you are in the US) and leeks may be replaced with brown onions or shallots.
Ingredients and Substitutes
- leeks: are a must. Glamorgan sausages centre around this main ingredient. You will need one extra large leek, or two smaller ones to make 6 sausages.
- 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! If you are in the US, we hear that Monterey Jack works well.
- 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.
- whole egg: separated into egg yolks and egg whites.
- English mustard: substitute with Wholegrain or Dijon if you wish. The mustard powder will work well too.
- plain flour: for rolling the leek sausages to help them brown and crisp up in the pan.
- paprika: optional, but recommended.
Method
Melt the butter and a tablespoon of oil in a large frying pan. Add the chopped leeks and saute on medium-low heat for 12-15 minutes, until the leeks soften. Once cooked, leave them to cool down slightly.
In a large bowl, mix the grated cheese, bread crumbs, egg yolk, mustard and a pinch of salt salt and black pepper. Add the softened cooled leeks and mix well. Divide the sausage mixture into 6 equal portions and roll into 6 sausage shape logs. Damp hands help to shape them more easily.
Mix the flour and paprika in a shallow bowl. Beat the egg white lightly in a separate shallow dish. Roll each sausage in the beaten egg white. Then roll the small sausages in the seasoned flour 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 on medium-high heat turning them often, until they warm through and are golden brown all over.
Serve warm!
Watch How To Make Them
Watch how to make Glamorgan Sausages in this quick video!
Recipe FAQs
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 180 C 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
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
- Carrot and Leek Soup (Easy & Budget-Friendly)
- Leek Risotto with Poached Eggs
- Creamy Halloumi Pie with Leeks and Sweet Potatoes
Recipe Card
Vegetarian Glamorgan Sausages (Welsh Leek Sausages)
Ingredients
- 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
Instructions
- Melt the butter and a tablespoon of oil in a large frying pan. Add the chopped leeks and saute on medium-low heat for 12-15 minutes, until the leeks soften. Once cooked, leave them to cool down slightly.
- In a large bowl, mix the grated cheese, bread crumbs, egg yolk, mustard and a pinch of salt salt and black pepper. Add the softened cooled leeks and mix well. Divide the sausage mixture into 6 equal portions and roll into 6 sausage shape logs. Damp hands help to shape them more easily.
- Mix the flour and paprika in a shallow bowl. Beat the egg white lightly in a separate shallow dish. Roll each sausage in the beaten egg white. Then roll the small sausages in the seasoned flour 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 on medium-high heat turning them often, until they warm through and are golden brown all over. Serve warm!
Video
Nutrition
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