Glamorgan Sausages with Welsh Goats Cheese

Glemorgan Sausage.

Glamorgan sausages were traditionally the poor mans food of Wales but these little cheese sausages are really delicious. Traditionally the sausages are prepared with Caerphilly cheese but in this recipe I have included goats cheese which the Welsh are so good at making.

4 Portions
Prep: 15 minutes plus 30 minutes refrigeration
Cook: 5 - 8 minutes


Glamorgan Sausages

  • 175g fresh white bread crumbs
  • 100g caerphilly cheese, grated
  • 50g soft Welsh Goats Cheese, crumbled
  • 1 small or 1/2 a large leek, finely chopped, sautéed in a little butter until soft
  • 2 tbsp parsley, finely chopped
  • 2 large eggs (1 separated)
  • 1 1/2 tsp English mustard or seeded Welsh mustard
  • salt and freshly ground black pepper
  • Seasoned flour
  • egg white, from separated egg beaten until slightly frothy
  • seasoned flour to coat
  • 150g dried breadcrumbs
  • oil for frying

To Serve

  • Beetroot Relish (see recipe.)


  1. Glamorgan Sausages:Place the breadcrumbs, cheeses, leek, parsley, 1 egg and egg yolk, mustard and seasoning, in a large bowl.
  2. Mix together the ingredients with your hands or a wooden spoon until all the ingredients are well combined. The mixture should be moist but firm if too runny add a little more breadcrumbs.
  3. Form the mixture into small sausages and coat in seasoned flour. Place the sausages on a plate, cover with cling film and refrigerate for at least 30 minutes.
  4. Preheat oil in a frying pan over a high heat or heat oil in a deep fryer to 180°C. Coat the sausages in the egg white followed by the breadcrumbs, shaking off excess crumbs. Shallow fry until golden brown on all sides. Serve.
  5. To Serve: Serve Glamorgan sausages with Beetroot Relish and a handful of rocket leaves or baby spinach.