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British Irish

Welsh Glamorgan Sausages

Traditional Welsh Glamorgan sausages made with leek, cheese, breadcrumbs, mustard, herbs, and egg.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Welsh Glamorgan Sausages

55 mintotal

40 min hands-on15 min hands-off

Prep 25 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

The shaped Glamorgan sausages chill for about 15 minutes so they hold together in the pan.

Method

  1. Melt the butter in a pan and cook the leeks until soft and sweet, then cool slightly.

  2. Mix the cooked leeks with most of the breadcrumbs, cheddar, half the beaten egg, mustard, parsley, salt, and pepper.

  3. Shape the mixture into small sausage logs, using flour on your hands if it feels sticky.

  4. Chill briefly so the shapes firm up.

  5. Brush or dip each sausage with the remaining beaten egg, then coat with the remaining breadcrumbs.

  6. Shallow fry over medium heat, turning gently, until golden and crisp on all sides.

  7. Drain briefly and serve hot while the cheese centre is soft.

How to tell it's done

They should be crisp and golden outside, with a soft cheesy leek filling inside.

Getting it right

Tip

Chilling the shaped sausages before frying helps them stay intact in the pan.

What to serve it with

Serve with mustard, salad, chutney, or as a vegetarian snack plate.

Common mistakes

The sausages break up in the pan.
Chill the shaped logs until firm and turn them gently with a spatula rather than tongs. There is no meat holding these together, only egg and breadcrumb, so the fridge does the work.
The mixture is wet and will not hold a shape.
Cool the leeks properly before mixing and add breadcrumbs a little at a time until it just comes together. Warm leeks release moisture into the mix, and cheese added to a warm bowl starts to melt.

Substitutions

  • Use Spring Onion Greens only if Leeks are unavailable; the flavour will be sharper and less traditional.
  • Use a firm sharp cheese if Cheddar Cheese is unavailable, but avoid very soft cheese because the sausages may collapse.
  • Use Breadcrumbs as listed; very coarse crumbs may not bind as well.

Storing and reheating

Shaped uncooked sausages keep two days in the fridge and freeze for a month — the best way to get ahead. Cooked ones keep two days; refresh in a hot oven rather than a pan so the coating crisps without breaking.