Glamorgan (leek and cheese) sausages


These traditional Welsh veggie ‘sausages’ are like croquettes and a great way to use leeks from the veg box when you have a bit of time on your hands. Yes, they’re a slight faff but they are so worth it.
Absolutely gorgeous. Consider upping the quantities to make even more worthwhile. Lots of recipe variations out there but we’ve gone with Felicity Cloake’s “How to cook the perfect…” series in The Guardian’s food pages.


  • 50g butter
  • 100g leeks, finely sliced (about 1 large one)
  • Nutmeg, grated, to taste
  • 170g fresh breadcrumbs, preferably a mixture of white and brown
  • 2 tsp thyme, finely chopped
  • 2 eggs, separated
  • 1½ tsp English mustard
  • 175g Caerphilly cheese (or mature crumbly cheddar)
  • 2 tbsp milk
  • 50g flour


  1. Melt half the butter in a frying pan and sweat leeks over a medium heat until well softened. Season well with salt, pepper and nutmeg.
  2. Mix 100g breadcrumbs with the thyme. Beat the egg yolks and mustard together. Crumble the cheese into the breadcrumb mixture and stir in the leeks, followed by the egg yolks and mustard. Season, mix well and add the milk.
  3. Shape into six sausages (damp hands will make this easier) and chill for half an hour.
  4. Heat oven to 180C/350F/gas 4. Meanwhile, whisk the egg whites until frothy.
  5. Put the egg whites, flour and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat. Melt the remaining butter in the pan over a medium-high heat.
  6. When hot, add the sausages and cook until just golden on each side. Transfer to a baking sheet and bake for about 20 mins, until richly golden. Serve immediately.