Glamorgan-style Sausages (Vegetarian!)

We’ve tried so many different veggie sausages, and after chewing our way through either soft, tasteless, too salty or simply oddly flavoured ones we have finally given up…

So I made these, and when we took the first bite… wow! This is how a veggie sausage should taste!


Crispy on the outside and bursting with flavour on the inside, these sausages are based on a traditional Welsh dish: the Glamorgan sausage. Originally Glamorgan cheese was used, but now Caerphilly cheese seems to be the norm. No chance of finding that here, so I improvised and mixed parmesan and feta… perfect. The melting consistency of parmesan and the slight sharpness of the feta combine to produce a pretty good sausage!

Glamorgan-style Sausages

To serve two people as a main meal (making 8 sausages) you will need:

  • 1 leek (approx. 125g/5oz), thinly sliced
  • 25g (1 oz) butter
  • 100g (4oz) and 75g (3oz) fresh wholemeal breadcrumbs
  • 2 eggs, separated
  • 150g (6oz) grated cheese – I used 100g(4oz) parmesan and 50g (2oz) feta, but cheddar and feta is also good
  • 1-2 tbsps chopped fresh parsley
  • 2 tsps chopped fresh thyme (or 1tsp dried)
  • 1 tsp dried English mustard
  • salt and black pepper

Gently fry the leek in the butter until softened, but not brown.

In a large bowl mix the 100g of breadcrumbs, the cheese, and the herbs. Season with salt and black pepper.

In a second bowl mix the egg yolks and mustard.

In a third bowl whisk the egg whites lightly with a fork.

Add the leeks and egg yolk to the breadcrumb mixture and stir well. Divide into 8 and form sausage shaped rissoles. (Mine were a bit fat!) Spread the 75g of breadcrumbs on a plate. Dip each sausage into the egg white, coating well, and then roll in the breadcrumbs. Chill for at least 30 minutes.

Fry the sausages in sunflower oil until golden brown on all sides, about 8-10 minutes.


Serve with salad and chips.

And enjoy!

38 thoughts on “Glamorgan-style Sausages (Vegetarian!)

  1. Oh my! Am not a vegetarian and normally sausages are an unhealthy no-no!! But I cannot wait for tomorrow’s lunch prep to arrive! Yes, have leek [always do πŸ™‚ !]. Have to mix parmesan and feta also [both in the fridge!] . . . but this does promise to be the beginning of a new ‘love affair’: thank you for the introduction!!

  2. Sounds really yummy! I usually steer clear of sausages but this sounds really interesting and could be one of our veggie dishes which we try to have once a week.

    • There are all sorts of types of veggie sausages on sale here, although the UK has even more choice than Germany. Most have tofu or wheat/soya protein as a base. These are much tastier though! πŸ˜‰

  3. These sound & look fabulous, Cathy! Very similar to a Delia Smith, Vegetarian sausage roll recipe that I use every Christmas from her (now ages old!) book ‘Delia Smith’s Christmas’. Have to say they really, really tasty & Delia’s recipe adds a pinch of cayenne too, to give it extra bite. They are really delicious & you get taste without the gristle!! Good idea to make ‘stand alone’ sausages so will try your recipe too & see how it goes. All the best!

    • I love Delia’s veggie sausage rolls too! I use Rose Elliot’s flaky pastry recipe for them. Thanks for reminding me… will have to make them again soon! πŸ˜€ Hope you try these Lindsay. Add a bit of spice if you like, but I find the black pepper works fine. πŸ˜€

  4. Bread crumbs with cheese, butter, leek and seasonings – how could it not be good? I’m forwarding this to my older son as his girlfriend is vegetarian and he is always interested in new vegetarian recipes. (He overloads on meat when she is out of town.)

  5. Could well be tempted Cathy – as a former veggie many moons ago the substitute sausages of the time that I came across did not tickle my tastebuds. These look most appetising though I would try to be good and leave out the chips πŸ™‚

  6. Selsig Morgannwg (as we called them back home in Wales) are a staple in this house but then we do have unlimited access to caerffili cheese! But any cheese is ‘grate’ in this recipe. If serving to lacto-vegetarians, remember to check the labels for a vegetarian rennet.

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