Glamorgan Sausages

Name: Glamorgan Sausages
Total time: 52 min
Yield: 4 servings
Cuisine: british
Ingredients: 1 piece Leek; 175 g fresh white breadcrumbs; 200 g Caerphilly cheese; 2 tbsp fresh parsley; 1 tsp Dry mustard powder; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 1 piece Egg; 2 piece Egg; 30 ml Whole milk; 60 g Plain flour; 100 g fine dry breadcrumbs; 60 ml Sunflower oil; 30 g Butter

52 min · 17 min active · makes 8 pieces · ~995 g · Easy

Welsh fried sausages made with leek, Caerphilly cheese, and fresh parsley, bound with egg and breadcrumbs. Makes 8.

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Glamorgan Sausages

Welsh fried sausages made with leek, Caerphilly cheese, and fresh parsley, bound with egg and breadcrumbs. Makes 8.

See more →

TOTAL TIME

52 min

ACTIVE TIME

17 min

QUANTITY

8 pieces · ~995 g

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/13

Tools0/16

Ingredients

0/13 gathered · 4 servings

1piece

175g

200g

2tbsp

1tsp

0.5tsp

3piece

30ml

60g

100g

60ml

30g

#	Quantity	Notes	State
1	1piece	—	—
2	175g	—	—
3	200g	—	—
4	2tbsp	—	—
5	1tsp	—	—
6	0.5tsp	—	—
7	0.5tsp	—	—
8	3piece	—	—
9	30ml	—	—
10	60g	—	—
11	100g	—	—
12	60ml	—	—
13	30g	—	—

Tools

17 items

Serveware

1 item

Procedure

30 steps

1 of 30

Trim the root and dark green top from the leek and discard them.

Leek · 1 piece

⏱ 15s

ResultTrimmed leeks

2 of 30

Finely chop the trimmed leek into small pieces.

Trimmed leeks · step 1

⏱ 45s

ResultFinely chopped leek

3 of 30

Tip the chopped leek into a large mixing bowl.

Finely chopped leek · step 2

⏱ 5s

ResultFinely chopped leek

4 of 30

Add the fresh white breadcrumbs to the bowl.

Fresh white breadcrumbs · 175 g

⏱ 5s

ResultFinely chopped leek and fresh white breadcrumbs

5 of 30

Grate the Caerphilly cheese on the coarse side of the grater into a medium bowl.

Caerphilly cheese · 200 g

⏱ 45s

ResultGrated Caerphilly cheeseused in step 7

6 of 30

Gather the parsley leaves into a tight bunch and finely chop them.

Fresh parsley · 2 tbsp

⏱ 30s

ResultFinely chopped parsley

7 of 30

Tip the grated cheese and the chopped parsley into the large mixing bowl.

Grated Caerphilly cheese · step 5 Finely chopped parsley · step 6

⏱ 5s

ResultGrated Caerphilly cheese and finely chopped parsley

8 of 30

Add the dry mustard powder to the bowl.

Dry mustard powder · 1 tsp

⏱ 5s

ResultGrated Caerphilly cheese and finely chopped parsley and dry mustard powder

9 of 30

Add the salt to the bowl.

Salt · 0.5 tsp

⏱ 5s

ResultGrated Caerphilly cheese mixture

10 of 30

Add the black pepper to the bowl.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultGrated Caerphilly cheese mixture

11 of 30

Crack one egg into a small bowl, discarding the shell.

Egg · 1 piece

⏱ 10s

ResultEgg

12 of 30

Tip the yolk from the small bowl into the medium bowl, keeping the white in the small bowl.

⏱ 15s

ResultEgg white

13 of 30

Crack the remaining 2 eggs into the medium bowl with the yolk.

Egg · 2 piece

⏱ 10s

ResultEgg

14 of 30

Pour the milk into the medium bowl.

Whole milk · 30 ml

⏱ 5s

ResultEgg and whole milk

15 of 30

Whisk the yolk, whole eggs and milk together until smoothly combined.

⏱ 20s

ResultWhisked egg and milk

16 of 30

Pour the egg and milk mixture into the large mixing bowl with the cheese mixture.

Whisked egg and milk · step 15

⏱ 5s

ResultWhisked egg and grated Caerphilly cheese mixture

17 of 30

Stir everything together firmly with a wooden spoon until the mixture clumps and holds together.

⏱ 30s

ResultMixed sausage filling

18 of 30

Divide the mixture into 8 equal portions, then roll each one between your palms into a neat sausage shape about 10 cm long.

⏱ 1 min

ResultShaped sausagesused in step 22

19 of 30

Spread the plain flour in an even layer in a shallow dish.

Plain flour · 60 g

⏱ 5s

ResultPlain flour

20 of 30

Lightly beat the egg white with a fork until it is just loose and no longer gloopy.

⏱ 15s

ResultBeaten egg whiteused in step 22

21 of 30

Spread the dry breadcrumbs in an even layer in a second shallow dish.

Fine dry breadcrumbs · 100 g

⏱ 5s

22 of 30

Roll each sausage first in the flour, shaking off the excess, then brush it all over with the beaten egg white and roll it in the dry breadcrumbs, pressing gently so the crumbs adhere; repeat until all 8 are coated.

Shaped sausages · step 18 Beaten egg white · step 20

⏱ 2 min

ResultCrumbed Glamorgan sausages

23 of 30

Lift the coated sausages onto a plate as you finish each one.

Crumbed Glamorgan sausages · step 22

⏱ 20s

ResultCrumbed Glamorgan sausages

24 of 30

Slide the plate of crumbed sausages into the refrigerator.

⏱ 5s

ResultCrumbed glamorgan sausages

25 of 30

Leave the sausages to chill in the refrigerator for 30 minutes to firm them up before frying.

⏱ 30 min

ResultChilled crumbed Glamorgan sausages

26 of 30

Take the plate of sausages out of the refrigerator.

⏱ 5s

ResultChilled crumbed glamorgan sausagesused in step 30

27 of 30

Pour the sunflower oil into a large frying pan.

Sunflower oil · 60 ml

⏱ 5s

ResultSunflower oil

28 of 30

Add the butter to the pan with the oil.

Butter · 30 g

⏱ 5s

ResultSunflower oil and butter

29 of 30

Set the pan over a medium heat and warm until the butter has melted and the foam begins to subside.

⏱ 1 min

ResultHot oil and butter

30 of 30

Lower the sausages into the hot fat and fry, turning them every couple of minutes with tongs, until they are deep golden brown and crisp all over.

Chilled crumbed glamorgan sausages · step 26

⏱ 8 min

ResultGolden fried Glamorgan sausages

Total Time52 min

#	Product	Action
1	1 piece	Trim the root and dark green top from the leek and discard them.⏱ 15sResultTrimmed leeks
2	Trimmed leeksstep 1	Finely chop the trimmed leek into small pieces.⏱ 45sResultFinely chopped leek
3	Finely chopped leekstep 2	Tip the chopped leek into a large mixing bowl.⏱ 5sResultFinely chopped leek
4	175 g	Add the fresh white breadcrumbs to the bowl.⏱ 5sResultFinely chopped leek and fresh white breadcrumbs
5	200 g	Grate the Caerphilly cheese on the coarse side of the grater into a medium bowl.⏱ 45sResultGrated Caerphilly cheeseused in step 7
6	2 tbsp	Gather the parsley leaves into a tight bunch and finely chop them.⏱ 30sResultFinely chopped parsley
7	Grated Caerphilly cheesestep 5	Tip the grated cheese and the chopped parsley into the large mixing bowl.⏱ 5sResultGrated Caerphilly cheese and finely chopped parsley
7	Finely chopped parsleystep 6
8	1 tsp	Add the dry mustard powder to the bowl.⏱ 5sResultGrated Caerphilly cheese and finely chopped parsley and dry mustard powder
9	0.5 tsp	Add the salt to the bowl.⏱ 5sResultGrated Caerphilly cheese mixture
10	0.5 tsp	Add the black pepper to the bowl.⏱ 5sResultGrated Caerphilly cheese mixture
11	1 piece	Crack one egg into a small bowl, discarding the shell.⏱ 10sResultEgg
12	—	Tip the yolk from the small bowl into the medium bowl, keeping the white in the small bowl.⏱ 15sResultEgg white
13	2 piece	Crack the remaining 2 eggs into the medium bowl with the yolk.⏱ 10sResultEgg
14	30 ml	Pour the milk into the medium bowl.⏱ 5sResultEgg and whole milk
15	—	Whisk the yolk, whole eggs and milk together until smoothly combined.⏱ 20sResultWhisked egg and milk
16	Whisked egg and milkstep 15	Pour the egg and milk mixture into the large mixing bowl with the cheese mixture.⏱ 5sResultWhisked egg and grated Caerphilly cheese mixture
17	—	Stir everything together firmly with a wooden spoon until the mixture clumps and holds together.⏱ 30sResultMixed sausage filling
18	—	Divide the mixture into 8 equal portions, then roll each one between your palms into a neat sausage shape about 10 cm long.⏱ 1 minResultShaped sausagesused in step 22
19	60 g	Spread the plain flour in an even layer in a shallow dish.⏱ 5sResultPlain flour
20	—	Lightly beat the egg white with a fork until it is just loose and no longer gloopy.⏱ 15sResultBeaten egg whiteused in step 22
21	100 g	Spread the dry breadcrumbs in an even layer in a second shallow dish.⏱ 5s
22	Shaped sausagesstep 18	Roll each sausage first in the flour, shaking off the excess, then brush it all over with the beaten egg white and roll it in the dry breadcrumbs, pressing gently so the crumbs adhere; repeat until all 8 are coated.⏱ 2 minResultCrumbed Glamorgan sausages
22	Beaten egg whitestep 20
23	Crumbed Glamorgan sausagesstep 22	Lift the coated sausages onto a plate as you finish each one.⏱ 20sResultCrumbed Glamorgan sausages
24	—	Slide the plate of crumbed sausages into the refrigerator.⏱ 5sResultCrumbed glamorgan sausages
25	—	Leave the sausages to chill in the refrigerator for 30 minutes to firm them up before frying.⏱ 30 minResultChilled crumbed Glamorgan sausages
26	—	Take the plate of sausages out of the refrigerator.⏱ 5sResultChilled crumbed glamorgan sausagesused in step 30
27	60 ml	Pour the sunflower oil into a large frying pan.⏱ 5sResultSunflower oil
28	30 g	Add the butter to the pan with the oil.⏱ 5sResultSunflower oil and butter
29	—	Set the pan over a medium heat and warm until the butter has melted and the foam begins to subside.⏱ 1 minResultHot oil and butter
30	Chilled crumbed glamorgan sausagesstep 26	Lower the sausages into the hot fat and fry, turning them every couple of minutes with tongs, until they are deep golden brown and crisp all over.⏱ 8 minResultGolden fried Glamorgan sausages
Total Time		52 min

Serving

Lift the sausages onto a warm serving plate and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	651kcal
	24g
	41g
	17g
	47g
	3g
	3g
	981mg

Ingredients0/13

Tools0/16

Recipe

Glamorgan Sausages

Welsh fried sausages made with leek, Caerphilly cheese, and fresh parsley, bound with egg and breadcrumbs. Makes 8.

What you’ll doYou will mix leek, cheese, breadcrumbs and seasonings with an egg binder, then shape the mixture into eight sausages. After chilling for 30 minutes, you will coat them in flour, egg white and dry breadcrumbs, then fry them in butter and oil until golden and crisp.

Serves4

Total52 min

LevelMedium

Ingredients

Leek1 piece
Fresh white breadcrumbs175 g
Caerphilly cheese200 g
Fresh parsley2 tbsp
Dry mustard powder1 tsp
Salt0.5 tsp
Ground black pepper0.5 tsp
Egg3 piece
Whole milk30 ml
Plain flour60 g
Fine dry breadcrumbs100 g
Sunflower oil60 ml
Butter30 g

Tools

TongsSmall bowlLarge mixing bowlLarge frying panChef's knifeMedium bowlWhiskWooden spoonCutting boardRefrigeratorLarge serving plateGlamorgan sausages dish (shallow dish)Dry breadcrumbs dish (shallow dish)GraterPlateForkChopping board

Method

Trim the root and dark green top from the leek and discard them.

15sChopping board, Chefs knifeLeek · 1 piece

Finely chop the trimmed leek into small pieces.

45sChopping board, Chefs knifeTrimmed leeks · step 1

Tip the chopped leek into a large mixing bowl.

5sLarge mixing bowlFinely chopped leek · step 2

Add the fresh white breadcrumbs to the bowl.

5sLarge mixing bowlFresh white breadcrumbs · 175 g

Grate the Caerphilly cheese on the coarse side of the grater into a medium bowl.

Result · Grated Caerphilly cheese · used in step 7

45sMedium bowl, GraterCaerphilly cheese · 200 g

Gather the parsley leaves into a tight bunch and finely chop them.

30sChopping board, Chefs knifeFresh parsley · 2 tbsp

Tip the grated cheese and the chopped parsley into the large mixing bowl.

5sLarge mixing bowlGrated Caerphilly cheese · step 5Finely chopped parsley · step 6

Add the dry mustard powder to the bowl.

5sLarge mixing bowlDry mustard powder · 1 tsp

Add the salt to the bowl.

5sLarge mixing bowlSalt · 0.5 tsp

Add the black pepper to the bowl.

5sLarge mixing bowlGround black pepper · 0.5 tsp

Crack one egg into a small bowl, discarding the shell.

10sSmall bowlEgg · 1 piece

Tip the yolk from the small bowl into the medium bowl, keeping the white in the small bowl.

15sSmall bowl

Crack the remaining 2 eggs into the medium bowl with the yolk.

10sMedium bowlEgg · 2 piece

Pour the milk into the medium bowl.

5sMedium bowlWhole milk · 30 ml

Whisk the yolk, whole eggs and milk together until smoothly combined.

20sMedium bowl, Whisk

Pour the egg and milk mixture into the large mixing bowl with the cheese mixture.

5sLarge mixing bowlWhisked egg and milk · step 15

Stir everything together firmly with a wooden spoon until the mixture clumps and holds together.

30sLarge mixing bowl, Wooden spoon

Divide the mixture into 8 equal portions, then roll each one between your palms into a neat sausage shape about 10 cm long.

Result · Shaped sausages · used in step 22

1 minLarge mixing bowl

Spread the plain flour in an even layer in a shallow dish.

5sGlamorgan sausages dish (shallow dish)Plain flour · 60 g

Lightly beat the egg white with a fork until it is just loose and no longer gloopy.

Result · Beaten egg white · used in step 22

15sSmall bowl, Fork

Spread the dry breadcrumbs in an even layer in a second shallow dish.

5sDry breadcrumbs dish (shallow dish)Fine dry breadcrumbs · 100 g

2 minGlamorgan sausages dish (shallow dish)Shaped sausages · step 18Beaten egg white · step 20

Lift the coated sausages onto a plate as you finish each one.

20sPlate, TongsCrumbed Glamorgan sausages · step 22

Slide the plate of crumbed sausages into the refrigerator.

5sPlate, Refrigerator

Leave the sausages to chill in the refrigerator for 30 minutes to firm them up before frying.

30 minPlate

Take the plate of sausages out of the refrigerator.

Result · Chilled crumbed glamorgan sausages · used in step 30

5sPlate, Refrigerator

Pour the sunflower oil into a large frying pan.

5sLarge frying panSunflower oil · 60 ml

Add the butter to the pan with the oil.

5sLarge frying panButter · 30 g

Set the pan over a medium heat and warm until the butter has melted and the foam begins to subside.

1 minLarge frying pan

Lower the sausages into the hot fat and fry, turning them every couple of minutes with tongs, until they are deep golden brown and crisp all over.

8 minLarge frying pan, TongsChilled crumbed glamorgan sausages · step 26

Lift the sausages onto a warm serving plate and serve straight away.

Result · Golden fried Glamorgan sausages

20sLarge serving plate, TongsGolden fried Glamorgan sausages · step 30

Printed 13 October 2026