Hairy Bikers Glamorgan Sausage Recipe

This crispy, golden Hairy Bikers Glamorgan Sausage Recipe is made with crumbly Caerphilly cheese, sweet sautéed leeks, and fresh breadcrumbs, ready in just over an hour. The best part is breaking through the crunchy outer coating to reveal the soft, savoury cheese and herb filling inside. I find these vegetarian sausages are so satisfying that even devoted meat-eaters rarely miss the pork.

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Why This Classic Works

The combination of crumbly, slightly acidic Caerphilly cheese and sweet, buttery leeks creates a flavour profile that feels incredibly wholesome and comforting. It is a traditional Welsh dish that relies on simple, high-quality ingredients rather than complex spices, allowing the fresh herbs and cheese to really shine through.

I learned the hard way that patience is the most critical ingredient here; the first time I made these, I skipped the chilling step and they disintegrated into a cheesy mess in the frying pan. Now, I always make sure to give them that essential resting time in the fridge, which ensures the breadcrumbs hydrate and the sausages hold their shape perfectly while frying.

Hairy Bikers Glamorgan Sausage Recipe Ingredients

• 25g butter
• 115g leeks, trimmed and finely sliced
• 175g fresh white breadcrumbs (divided use)
• 150g Caerphilly cheese, finely grated (or a strong Welsh Cheddar)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp English mustard powder (or prepared mustard)
• 2 large eggs, separated
• 1/2 tsp flaked sea salt
• Freshly ground black pepper
• 5 tbsp sunflower oil, for frying
• Plain flour, for dusting

How To Make Hairy Bikers Glamorgan Sausage Recipe

1. Sauté the Leeks: Melt the butter in a frying pan over medium heat and cook the sliced leeks gently for 8–10 minutes. They should be very soft but not coloured or browned. Remove from the heat and let them cool slightly.
2. Mix the Filling: In a large bowl, combine 100g of the breadcrumbs, the grated cheese, parsley, and thyme. In a small separate bowl, beat the egg yolks with the mustard, salt, and plenty of black pepper.
3. Combine Ingredients: Add the cooled leeks and the egg yolk mixture to the bowl with the dry ingredients. Mix everything together thoroughly with a wooden spoon or your hands until it forms a firm dough.
4. Shape the Sausages: Divide the mixture into 8 equal portions. Roll each portion firmly into a sausage shape using your hands.
5. Coat the Sausages: Lightly whisk the egg whites in a shallow bowl until frothy. Spread the remaining 75g of breadcrumbs on a plate and some flour on another. Roll each sausage in flour, dip into the egg white, and finally roll in the breadcrumbs until evenly coated.
6. Chill: Place the coated sausages on a tray lined with baking paper or cling film. Refrigerate for at least 30 minutes to help them firm up.
7. Fry: Heat the sunflower oil in a large frying pan over medium heat. Fry the sausages for 10–12 minutes, turning frequently, until they are golden brown and crisp all over.

Recipe Tips

• Cheese matters: Traditional Caerphilly is best because it is moist but crumbly and melts beautifully without becoming greasy. If you cannot find it, a mixture of Lancashire and strong Cheddar is a good alternative.
• Don’t skip the chill: The 30-minute fridge time is non-negotiable. If you fry them immediately after shaping, the breadcrumbs won’t have time to set, and the sausages may burst open in the hot oil.
• Leek texture: Make sure you slice the leeks very finely and cook them until they are completely soft. If the leek pieces are too large or crunchy, the sausages will be difficult to shape and uncomfortable to eat.

What To Serve With Glamorgan Sausages

These sausages are rich and cheesy, so they pair perfectly with a sharp condiment like red onion chutney or a spicy chilli jam to cut through the richness. For a complete meal, serve them alongside a crisp green salad with a mustard vinaigrette or some roasted vine tomatoes.

How To Store

Leftover cooked sausages can be stored in the fridge for up to 3 days and reheated in the oven to crisp up. You can also freeze the uncooked sausages after the breading stage; simply freeze them on a tray until solid, then transfer to a bag, and defrost thoroughly before frying.

FAQs

• Can I bake them instead of frying? Yes, you can brush them with a little oil and bake at 200°C (180°C fan) for 20–25 minutes, though the crust won’t be quite as golden and crispy as the fried version.
• Is this recipe gluten-free? Not as written, but you can easily swap the fresh breadcrumbs for gluten-free breadcrumbs and use a gluten-free flour for dusting to make it suitable for coeliacs.
• Why is my mixture too dry to shape? If your eggs were small or your breadcrumbs very dry, the mix might be crumbly. Add a splash of milk or a tiny bit more beaten egg to help bind it together.

Nutrition

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 480mg
• Total Carbohydrate: 24g
• Protein: 14g

Try More Recipes:

• Hairy Bikers Devilled Kidneys Recipe
• Hairy Bikers Chow Mein Recipe
• Hairy Bikers Chicken Cobbler Recipe