Glamorgan Sausages Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated April 26, 2019
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Sydney Oland

Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted. You can serve these "sausages" as a side or a vegetarian main, but my favorite way to eat them is straight out of the hot oil dipped in mustard. With a cold pint of beer, of course.

Traditionally glamorgan sausages are made with Caerphilly cheese, a soft white cow's milk cheese from Wales that has a light, almost white color and crumbly texture. The flavor is mild but it has a slight sour tanginess. If you can find it, then by all means use it. If you can't, then use a combination of mild havarti or monterey jack and sharp old cheddar to get somewhere close. Whichever cheese you end up using, this dish is perfect for a simple lunch, or something to munch on alongside a few glasses of good beer.

Recipe Details

Glamorgan Sausages Recipe

Prep 10 mins
Cook 20 mins
Active 30 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 1 tablespoon butter

  • 1 leek, finely chopped

  • 2 sprigs thyme, leaves removed

  • 1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)

  • 1 1/2 cups breadcrumbs, divided

  • 2 eggs, divided

  • 2 tablespoons milk

  • 1 teaspoon Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 1/4 cup all-purpose flour

  • Vegetable oil, for frying

Directions

  1. Melt butter in a large skillet over medium high heat. Add leek and thyme leaves and cook, stirring, until onions are soft and just beginning to brown, about 5 minutes. Remove from heat and set aside.

  2. In a large bowl combine cheese, 1 cup breadcrumbs, 1 egg, milk, mustard, and reserved leek mixture. Season with salt and pepper. Mix with hands until all the ingredients are moist and you can easily form a sausage shape with the mixture. Divide mixture into 8 pieces and form each piece into the shape of a sausage.

  3. Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.

  4. In a high sided skillet or saucepan, heat 1-inch of oil over medium-high heat until shimmering. Cook sausages until browned on all sides, about 3 minutes total. Transfer to a paper towel-lined place and season with salt. Serve immediately.

Nutrition Facts (per serving)
611Calories
41gFat
41gCarbs
21gProtein
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Nutrition Facts
Servings: 4
Amount per serving
Calories611
% Daily Value*
Total Fat 41g53%
Saturated Fat 13g66%
Cholesterol 146mg49%
Sodium 920mg40%
Total Carbohydrate 41g15%
Dietary Fiber 3g10%
Total Sugars 5g
Protein 21g
Vitamin C 3mg16%
Calcium 448mg34%
Iron 4mg20%
Potassium 229mg5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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