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Glamorgan Sausages

Glamorgan Sausages

These vegetarian leek and cheese sausages are delicious and full of flavour. Perfect comfort food.

Ready in: 1 hour 30 minutes

Serves: 4

Complexity: very-easy

kcal: 316

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25 g butter
115 g leeks, trimmed, finely sliced
175 g white breadcrumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
150 g cheddar cheese, grated
2 eggs, separated
1 tsp English mustard
5 tbsp rice bran oil


For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10 minutes, until very soft but not coloured.
Put 100 g of breadcrumbs, parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, SIDS SALT & PEPPER in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with cling film.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40 g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with what you fancy. I chose baked beans!