Gluten-free | Sugar-free | Dairy-free option | Vegetarian
Makes: 8 sausages
Course: Breakfast, Lunch, Dinner
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 20 minutes
Treat yourself to a healthy Full Welsh Breakfast and add these Glamorgan (Vegetarian Welsh Sausage) to your breakfast plate.
I fell in love with these cheese and leek sausages on a trip to Wales. My sister and I stayed at the friendliest bed and breakfast, only a stone's throw from Cardiff Castle, where we enjoyed a complimentary Full Welsh Breakfast. It included eggs to your liking, laverbread, baked beans, mushrooms and Welsh vegetarian sausages, the Glamorgan.
The Glamorgan became popular during the second world war when meat was rationed. It was invented in the county of Glamorgan, which is famous for the Cheddar cheese that made up the base of this fabled snag. With the famed Glamorgan cheese no longer available, try and track down a Welsh cheddar if you can, or go for a well-flavoured English cheddar. Alternatively, and at the risk of offending my Welsh bloodline, you can also use vegan cheese as a dairy-free option.
For those who are dairy-free, I have also included dairy-free options in the recipe so we all can enjoy the delight of a good old fashioned Glamorgan.
For this, plus many more tasty vegetarian dishes free from dairy, sugar and gluten, check out my Healthy Veggies eBook that includes 50 recipes!
Hints, Tips & Tricks
For the bread crumbs, you can use any store-bought gluten-free bread of your liking. Alternatively, you can make your own.
This recipe calls for sugar-free Dijon mustard, and my go-to is Maille Dijon Original Mustard.
- 25 g (0.8 oz) butter or coconut oil
- 130 g (4.5 oz) trimmed leeks, finely sliced and washed carefully
- 130 g (4.5 oz) gluten-free bread, processed into fresh breadcrumbs
- 2 tbsp freshly chopped parsley
- 1 tbsp freshly chopped thyme leaves
- 150 g (5.2 oz) Welsh cheddar cheese, English cheddar or vegan cheese, finely grated
- 2 egg yolks
- 2 tsp sugar-free Dijon mustard
- 1 tsp Himalayan salt
- Melt the butter or coconut oil (for dairy-free option) in a heavy-bottomed pan on medium heat until it begins to sizzle. Add the leeks and fry gently for 10 minutes, making sure to stir often to prevent the leeks from burning. Remove from the heat, and set aside to cool a little.
- Combine the breadcrumbs, parsley, thyme, and cheese into a large mixing bowl. Add the egg yolks, mustard and salt, and the cooked leeks and mix well to combine. You may find that the easiest way to mix all the ingredients well is to use clean fingers to squish it all together.
- Heat a small non-stick frying pan on medium to high heat and cook a teaspoon of the mixture as a tester. Taste for flavour, adding more salt or fresh herbs to your liking.
- Portion the mixture into eight even-sized balls and then roll the mixture into sausages using clean, damp hands and fingers. To make the rolling and shaping as easy as possible, keep wetting your hands and fingers as you go.
- Place the rolled sausages onto a plate, cover with cling film and chill the snags in the fridge for at least 30 minutes to allow them time to firm up. At this point, you can leave the sausages in the refrigerator for 2-3 days before cooking. Or in the freezer for up to 1 month.
- When you are ready to cook, preheat your air fryer to 180C (350F) and cook the sausages for 10 mins in the air fryer until golden.
- Alternatively, you can cook the Glamorgan in a hot pan or skillet, sprayed with a bit of coconut oil for 8-12 minutes. If you're using this method, make sure to turn them often to prevent them from burning. Serve hot with your favourite breakfast sides.