Glamorgan sausages

Glamorgan sausages

Glamorgan sausages

After my review of vegetarian sausages, I thought I’d continue this week’s theme by posting a recipe for Glamorgan sausages. This is a simple, traditional Welsh recipe, made using locally-produced Caerphilly cheese. The sausages are great served with good, old-fashioned mash or champ (mashed potato with spring onion.)

Preparation time: 20 mins

Cooking time: 10 mins

Serves: 2


  • 200g fresh white breadcrumbs
  • 150g Caerphilly cheese, crumbled or grated
  • Half a leek or 6 spring onions, very finely chopped
  • 1 tbsp chopped parsley
  • 1 tsp thyme
  • Black pepper
  • 2 eggs, lightly beaten
  • 2 tsp English mustard or Dijon mustard
  • 2-3 tbsp milk
  • 45 g butter


  1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and salt and pepper. Blend well.
  2. Beat the eggs with the mustard.
  3. Set aside 2 tablespoons of the egg mixture and stir the remaining mixture into the breadcrumbs.
  4. If it seems too dry, add a small amount of milk to help bind it together.
  5. Divide the mixture into eight and shape each portion into a sausage, about 2.5cm thick.
  6. Put the reserved egg mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate.
  7. Dip the sausages into the egg mixture and coat in the breadcrumbs.
  8. Heat the butter in a frying pan and fry the sausages for about 5 minutes, until brown.
  9. Reduce the heat and fry for a further 3-4 minutes.

Mwynhewch eich bwyd!

Photo: kersy83