Glamorgan Sausages Recipe

Traditionally glamorgan sausages are made with Caerphilly cheese, a soft white cow's milk cheese from Wales that has a light, almost white color and crumbly texture. The flavor is mild but it has a slight sour tanginess. If you can find it, then by all means use it. If you can't, then use a combination of mild havarti or monterey jack and sharp old cheddar to get somewhere close. Whichever cheese you end up using, this dish is perfect for a simple lunch, or something to munch on alongside a few glasses of good beer.

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Step 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.

Step 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.

Step 3

Place remaining breadcrumbs, flour, and remaining beaten egg in separate plates. Bread each sausage by coating it in flour, then egg, then breadcrumbs.

Step 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.

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