Members' Recipes Archive

December 2000
Glamorgan Sausages
Susan Campbell

Glamorgan Sausages

By: Susan Campbell

AS I had never eaten one, I always supposed that Glamorgan sausages, like other sausages named after places - Cumberland, Toulouse, Frankfurt, Bologna, wherever - were made with meat. Not so, they are totally meatless and based on cheese and breadcrumbs. I first sampled one at a stall in the Market Hall at Abergavenny's recent Food Fest. It was delicious, crisp and crunchy on the outside, and soft and creamy inside. Guild member Annette Yates says they were invented when times were hard, to take the place of sausages made with meat, and are traditionally eaten with mashed potatoes or chips. This combo, like the chip butty, is a bit too high on the carbohydrate percentage for my taste. I prefer to eat them with fried eggs and bacon, or in Franco's fritto misto. Vegetarians love them, and they freeze well too.

[Recipe adapted from The Abergavenny Food Fest's Country Table (ed. Annette Yates) and Franco and Friends by Ann & Franco Taruschio]

To make about 12 small sausages:


150g grated Caerphilly cheese
125g fairly fresh bread crumbs
2 tablespoons finely chopped leek, Welsh onion or spring onion, green parts included
1 tablespoon finely chopped parsley, with a little thyme or sage if you like
1 teaspoon mustard powder
Salt and pepper


Mix together the cheese, fresh breadcrumbs, leek or onion, herbs, seasoning and mustard. Add the 1 whole egg and 1 egg yolk . Combine well and form the fairly crumbly mixture into sausage shapes by squeezing each portion in your hand. (Size of sausage depends on size of hand.) At this stage the sausages are improved by waiting in a cool place, covered in foil or cling film.

Coat the sausages in the whipped egg white, then the dry breadcrumbs. Fry them in either shallow or deep oil. I prefer deep oil, it makes for a crisper coat and a softer inside. Don't overcook them or they will taste like old, dry, fried turkey stuffing.

© recipe copyright 2000 Susan Campbell


Author: Susan Campbell Email:

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