Glamorgan Sausages

British Bites

Classic british dishes updated for the modern American cook.

Glamorgan Sausages
  • Yield:Serves 4
  • Active time:30 minutes
  • Total time:30 minutes
This recipe appears in:
British Bites: Glamorgan Sausages

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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  • 1 tablespoon butter
  • 1 leek, finely chopped
  • 2 sprigs thyme, leaves removed
  • 1 1/2 cups Caerphilly cheese (or a combination of sharp Cheddar and Havarti)
  • 1 1/2 cups breadcrumbs, divided
  • 2 eggs, divided
  • 2 tablespoons milk
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • Vegetable oil, for frying


  1. 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.

  2. 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.

  3. 3.

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

  4. 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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