Glamorgan sausages
Serves: 4
Prep time: 50 minsTotal time: 
Recipe photograph by Ant Duncan
Glamorgan sausages
Golden, crispy and seriously cheesy, these are the ultimate veggie sausages
Serves: 4
Prep time: 50 minsTotal time: 
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Nutritional information (serving)
Calories
364Kcal
Fat
21gr
Saturates
10gr
Carbs
29gr
Sugars
2gr
Fibre
1gr
Protein
14gr
Salt
0.9gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 40g unsalted butter
- 2 thin leeks, trimmed and finely sliced (140g prepped weight)
- 250g fresh white breadcrumbs
- 250g Caerphilly or mature Welsh cheddar, grated
- 3 medium eggs, separated
- 1½ tsp English mustard
- 1 tsp thyme leaves
- ½ tsp ground nutmeg
- ¼ tsp ground white pepper
- 50g plain flour
- 500ml vegetable oil, for frying
Step by step
- Melt the butter in a frying pan over a medium heat until foaming. Fry the sliced leeks with a large pinch of salt for 6-8 minutes until softened. Leave to cool.
- Put half the breadcrumbs, the cheese, egg yolks, mustard, thyme, nutmeg, white pepper and a large pinch of salt into a bowl and mix to combine. Stir the contents of the frying pan into the bowl and mix well.
- Mould the mixture into 8 sausages using damp hands. Transfer to a baking tray lined with baking paper and chill for 1 hour to firm up. Meanwhile, whisk the egg whites with a pinch of salt until a little foamy. Put the flour and remaining breadcrumbs onto separate plates. Season the flour with black pepper.
- Dust the chilled sausages in the flour, followed by the egg white, and then roll in the breadcrumbs. Chill again for 45 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat the oil in a wide, non-stick sauté or deep frying pan over a medium-high heat. Fry the sausages in batches, carefully turning them every minute or so, until golden and crisp all over. Using a slotted spoon, transfer to a baking tray and continue to cook in the oven for 15 minutes, until deeply golden. To freeze, cool completely and freeze in freezer bags.
