Vegetarian, European
Glamorgan sausages with mash and peas
Glamorgan sausages are vegetarian Welsh sausages made from cheddar, leek, and breadcrumbs, served with mash and peas. This recipe serves 4, takes 50 minutes, has a medium difficulty level, and costs €2.60 per person. The key to success is chilling the mixture before coating it, so the sausages hold their shape when fried.
Tonight we're taking a trip to Wales with meatless sausages, cheesy and leek filled, crispy outside and gooey inside.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €2.60
- Calories per person
- 710 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall, Spring
- The kids
- They generally like it
No meat here, but plenty of personality. The mix of melted cheddar, slow cooked leek, and breadcrumbs firms up once coated and pan fried, turning crispy on the outside while staying soft and thyme scented inside. Cheddar brings all the flavor you need, no fancy spices required.
This is a good pick for a weeknight when you have a little extra time, or a relaxed Sunday with the family. Kids love the sausage shape and the melty cheese, while adults appreciate the creamy mash that balances out the crunch. A nice way to shake up your usual vegetarian dinner without losing anyone at the table.
The ingredients
Fruits and vegetables
- Leek 1
- Potatoes 1 kg
Dairy
- Cheddar 200 g
- Eggs 3
- Milk 15 cl
- Butter 50 g
Pantry
- Breadcrumbsoften in the pantry 150 g
- Strong mustardoften in the pantry 1 tsp
- Thymeoften in the pantry 1 tsp
- Flouroften in the pantry 3 tbsp
- Sunflower oiloften in the pantry 4 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Frozen foods
- Frozen peas 400 g
Allergens Gluten, Lactose, Eggs, Mustard
The step by step recipe
-
Finely slice the leek and let it soften gently in a knob of butter. 8 min
Press the leek in a strainer, too much water would keep the sausages from holding together.
-
Mix the leek, grated cheddar, half the breadcrumbs, one whole egg, one yolk, the mustard, the thyme, the salt, and the pepper.
Add a little water or milk if the mixture is too dry, it should roll without crumbling.
-
Shape the mixture into eight small sausages and chill them for twenty minutes. 20 min
Wet your hands, the mixture sticks much less.
-
Coat the sausages in flour, then in the remaining beaten eggs, then in the rest of the breadcrumbs.
Use one hand for the dry ingredients and the other for the wet ones, you'll avoid breaded fingers.
-
Boil the potatoes in salted water, mash them with the butter and hot milk, and cook the peas. 25 min
Add the peas to the potato water five minutes before it's done, just one pot to wash.
-
Pan fry the sausages in the oil, turning them, and serve with the mash and peas. 10 min
Cook them over medium heat, too hot and the coating burns before the cheese melts.
Our tips to get it right
- Grate the cheddar yourself rather than buying it pre shredded, it melts more evenly and gives a smoother mixture.
- If the coating falls off during cooking, the mixture was likely too wet, so squeeze the leek thoroughly before adding it in.
- Fry the sausages in small batches so they brown evenly without touching and keep their shape.
The variations
- Swap the cheddar for Gruyère or Emmental if you prefer a milder cheese flavor.
- For a quicker version, shape the mixture into flat patties instead of sausages, they cook faster and hold together more easily.
- Stir a spoonful of chopped chives into the mixture for a slightly different flavor each time you make it.
What to serve it with
- A green salad with a sharp vinaigrette
- Homemade tomato chutney
- A strong cup of black tea
Storage
Raw, coated sausages keep for 24 hours in the fridge before cooking, covered well. Once cooked, they keep for 2 to 3 days in a sealed container. Reheat in a skillet or oven to bring back the crispiness, the microwave will make them soggy.
Questions about this dish
Can you make the sausages ahead of time?
Yes, you can shape and coat the sausages the day before, keep them in the fridge, and cook them at the last minute. They actually hold together better after a long chill.
Can you freeze Glamorgan sausages?
Yes, freeze the raw, coated sausages on a tray before transferring them to a bag so they don't stick together. Cook them straight from frozen, adding a few extra minutes.
Can you use a different type of breadcrumbs?
You can use whole wheat breadcrumbs or panko for extra crunch. Just avoid very fine breadcrumbs, which absorb the moisture from the mixture less effectively.
Why do the sausages fall apart while cooking?
This usually happens when there's too much moisture in the leek or the mixture wasn't pressed enough. Chilling the mixture before coating solves this problem in most cases.
How long does it take to make Glamorgan sausages with mash and peas?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in Glamorgan sausages with mash and peas?
About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Glamorgan sausages with mash and peas cost?
About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.
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