Side dish - Welsh Glamorgan Vegetarian Sausages recipes

Author: Michael Alston  

A simple and quick supper dish Glamorgan sausages are a traditional Welsh vegetarian sausage made primarily with bread crumbs, leeks and cheese. If you cannot buy Caerphilly or Lancashire cheese you could substitute a strong Cheddar cheese.

Glamorgan Sausages Recipe

Glamorgan Sausages Recipe
Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted.
Provided by: Sydney Oland
Total time: 30 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 11
  • 1 tablespoon butter
  • 1 leek, finely chopped
  • 2 sprigs thyme, leaves removed
  • 1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)
  • 1 1/2 cups breadcrumbs, divided
  • 2 eggs, divided
  • 2 tablespoons milk
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • Vegetable oil, for frying
  • Calories: 611 kcal
  • Carbohydrate: 41 g
  • Cholesterol: 146 mg
  • Fiber: 3 g
  • Protein: 21 g
  • Saturated Fat: 13 g
  • Sodium: 920 mg
  • Sugar: 5 g
  • Fat: 41 g
  • Serving Size: Serves 4
  • Unsaturated Fat: 0 g
How to cook:
  1. Melt butter in a large skillet over medium high heat. Add leek and thyme leaves and cook, stirring, until onions are soft and just beginning to brown, about 5 minutes. Remove from heat and set aside.
  2. In a large bowl combine cheese, 1 cup breadcrumbs, 1 egg, milk, mustard, and reserved leek mixture. Season with salt and pepper. Mix with hands until all the ingredients are moist and you can easily form a sausage shape with the mixture. Divide mixture into 8 pieces and form each piece into the shape of a sausage.
  3. Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.
  4. In a high sided skillet or saucepan, heat 1-inch of oil over medium-high heat until shimmering. Cook sausages until browned on all sides, about 3 minutes total. Transfer to a paper towel-lined place and season with salt. Serve immediately.
Notes: Gaz Oakley's vegan Glamorgan sausages recipe, Method · 01 Sweat the leek in a large frying pan until soft with the garlic and sage. · 02 Add the potato, mustard, cheese and miso to a mix bowl and stir well.

How to make Glamorgan Sausages

Glamorgan Sausages are a vegetarian leek and cheese sausage that are delicious and full of Duration: 9:43

How to make Glamorgan Sausages

Hazel teaches us her delicious recipe for Glamorgan Sausages, a traditional Welsh meatless Duration: 3:30

Glamorgan Sausages and Cheese Sauce

These vegetarian sausages from Glamorgan in Wales are very simple to make. Glamorgan
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Welsh Glamorgan Vegetarian Sausages

Welsh Glamorgan Vegetarian Sausages
This is a classic Welsh recipe, often affectionately called a "Poor Man's Sausage" because of the lack of meat. If you cannot buy Caerphilly or Lancashire cheese you could substitute a strong Cheddar cheese. This would make a good meal for vegetarians. The recipe is slightly adapted from Jane Grigson's book English Food.
Provided by: Sackville
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 12
  • 150 g grated caerphilly cheese or 150 g lancashire cheese
  • 125 g fresh white breadcrumbs
  • 2 tablespoons finely chopped leeks or 2 tablespoons spring onions
  • 3 egg yolks
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon thyme (optional)
  • 1 teaspoon prepared English mustard (you could sub powdered mustard)
  • salt, to taste
  • pepper, to taste
  • 1 egg white
  • 1 cup breadcrumbs
  • oil or lard
  • Calories: 236.8 calories
  • Fat: 5.8 grams
  • Saturated Fat: 1.7 grams
  • Cholesterol: 141.6 milligrams
  • Sodium: 430.8 milligrams
  • Carbohydrate: 36.5 grams
  • Fiber: 2.2 grams
  • Sugar: 3.3 grams
  • Protein: 9 grams
How to cook:
  1. This is easiest to make in a food processor, although you can mix by hand if you prefer.
  2. Mix the cheese, breadcrumbs and leek or spring onion in the processor.
  3. Whisk the yolks, herbs, mustard and seasoning together.
  4. Add to the breadcrumb and cheese mixture and whizz again in the food processor.
  5. The mixture should be quite moist and come together easily in your hand but if not add another yolk or a touch of water.
  6. Divide into 10-12 pieces and roll each into a sausage about 5 cm long.
  7. You can make them ahead to this point and store in the fridge for up to a day.
  8. Dip in egg white, roll in the extra breadcrumbs and fry until golden brown in hot oil or lard.
  9. Serve with potatoes or, for a lighter meal, with perhaps some grilled tomato and a salad.
  10. You may also like to fry a few rashers of bacon to serve on the side.
Notes: Glamorgan sausage recipe, A traditional Welsh vegetarian sausage made with Caerphilly cheese, leek and coated in breadcrumbs. Follow this simple step by step recipe to create your own

Vegan Glamorgan Sausages

Vegan Glamorgan Sausages
A simple and quick supper dish
Provided by: Freya
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: British
Number of ingredients: 11
  • 145 g Vegan Cheddar (grated)
  • 120 g Breadcrumbs (I used brown granary which gave the sausages a deliciously nutty taste)
  • 2 tablespoon Chopped Leek (or Spring Onion)
  • ⅓ cup Yogurt (unsweetened, plant-based)
  • ½ teaspoon Thyme (chopped)
  • 1 tablespoon Parsley (chopped)
  • 1 teaspoon Mustard (I used Dijon)
  • t teaspoon each of Salt and Pepper
  • ¼ cup Soya milk (unsweetened, for coating)
  • ½ cup Panko Breadcrumbs
  • 3 tbsp Vegetable Oil (for frying)
  • Serving Size: 50 g
  • Calories: 164 kcal
  • Carbohydrate: 17 g
  • Protein: 3 g
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 1 mg
  • Sodium: 294 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 4 g
How to cook:
  1. Heat some vegetable oil in a frying pan, over moderate heat.
  2. In a large bowl, mix together the cheese, breadcrumbs and leek or spring onions.
  3. Stir in the yogurt, herbs, mustard and salt and pepper.
  4. Mix well until a cohesive mixture is formed. Add a little water if the mixture is a bit crumbly, more breadcrumbs if too wet. The mixture should be moist but not sticky.
  5. Pour your soy milk in a shallow dish and the breadcrumbs into a second shallow dish.
  6. Form mixture into 6-8 small sausages, dipping each into the soy milk and then into the reserved breadcrumbs.
  7. Shallow fry them until they are golden on each side, about 5-7 minutes, and the middle is melting.
Notes: Glamorgan sausage, Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage whose main ingredients are cheese (usually Caerphilly),

Glamorgan Sausages

Glamorgan Sausages
Glamorgan sausages are a traditional Welsh vegetarian sausage made primarily with bread crumbs, leeks and cheese. The only thing that is sausage-like is the shape. The mixture is bound together with egg, coated in bread crumbs and fried to a golden perfection. Leftovers, if any are just as good reheated!
Provided by: Chula King
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: British,Welsh
Number of ingredients: 15
  • 2 1/2 cups thinly sliced leeks, white and light green part (2 to 3 medium leeks) (See Tip 1)
  • 3 Tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 1 cup dried bread crumbs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon milk
  • 1 large egg
  • 1 1/2 cups (6 ounces) shredded extra sharp Cheddar cheese (See Tip 2)
  • 1 cup vegetable oil for frying
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 3/4 cup dried bread crumbs
  • Calories: 250 kcal
  • Carbohydrate: 22 g
  • Protein: 9 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 70 mg
  • Sodium: 390 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Glamorgan Sausage Mixture
  2. Melt butter in a large skillet over medium heat. Add leeks and thyme; sauté for 5 to 7 minutes, or until tender. Remove from heat and allow to cool.
  3. Add cooked leeks, bread crumbs, salt, pepper, mustard, milk and egg to food processor fitted with steel blade. Process for 20 seconds or until mixture comes together. Add cheese; pulse 5 or 6 times until blended.
  4. Form mixture into 10 sausage shaped logs, about 1.87 ounces each.
  5. Breading Glamorgan Sausages
  6. Whisk together egg and milk in a shallow bowl. Add flour to a shallow dish; add bread crumbs to another shallow dish.
  7. Coat sausage in flour; dip in egg mixture and coat in bread crumbs. Repeat with remaining sausages. Refrigerate until ready to cook.
  8. Cooking Glamorgan Sausages
  9. Heat oil in a skillet over medium heat to 350°F. Fry sausages in batches until golden brown on all sides, about 3 to 4 minutes per side. Drain on paper towels.
  10. Yield: 10 Glamorgan sausages. (See tip
Notes: Glamorgan sausages, Glamorgan sausages · 225g Caerphilly or Lancashire cheese, grated · 200g fresh white breadcrumbs · 1 onion, very finely chopped · 1 tsp Dijon mustard · 1 tbsp
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