Recipe: Glamorgan Sausages

Rating: 4.9 stars based on 901 reviews

makes 16 small sausages


  • 225g/8oz fresh breadcrumbs
  • 125g/5oz grated cheese
  • 3 medium size free-range eggs
  • A little milk
  • Salt and white pepper
  • 1/4 tsp dry mustard
  • 175g/6oz leek shredded finely and sautéed in a little butter for 2 minutes
  • 1 heaped tablespoon of fresh, chopped parsley


  • 100g/4oz fresh breadcrumbs
  • 1 medium size free-range egg
  • 4tbsp milk
  • Vegetable oil for frying


  • Place the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a mixing bowl, mix well. Beat together the eggs, and add to the ingredients. Mix the ingredients to form a firm dough, you may need a little milk if the mixture is a little dry. Divide the mixture into 16, and form each portion into a sausage shape.
  • Coating the sausages is optional, however this does give a wonderful crispy texture to the sausages. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated, chill for 30 minutes.
  • Heat a heavy base frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.
  • These sausages are delicious served with a tomato salad. Use ripe tomatoes, sliced together with a little red onion. Dress with olive oil, a little balsamic vinegar, freshly ground black pepper.


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