Glamorgan Sausages: A Vegetarian Heritage Dish

Long before plant-based eating was trendy, Wales had its own answer to the meat-free movement: the Glamorgan sausage. Or Selsig Morganwg as it is known in Welsh.

This crispy, cheesy, leek-filled delight hails from the Vale of Glamorgan and dates back to at least the mid 19th century.

Despite being entirely meat-free, it boasts a bold, savoury flavour – a true celebration of local ingredients.

Whether you're a lifelong vegetarian or just curious about traditional Welsh cooking, Glamorgan sausages are a must-try. And if you are vegan or cooking for a vegan vegan cheeses are now readily available.

A Meatless Marvel from Glamorgan

Originally made with Glamorgan or Caerphilly cheese, Glamorgan sausages became quite popular during the Second World War when meat was rationed. 

While modern versions may use cheddar, the original used the crumbly, slightly tangy Caerphilly – a cheese produced in the region since the 1830s.

Bound with breadcrumbs, seasoned with herbs and mustard, and loaded with sautéed leeks, these sausages are pan-fried until golden. They're often served with mash, salad, or simply a dollop of chutney.

Regional Twists

Vale of Glamorgan (Traditional)

Uses Caerphilly cheese, finely chopped leeks, mustard, and thyme.

Rolled in fresh breadcrumbs before frying.

Cardiff & South Wales Valleys

Sometimes includes chopped parsley or chives.

May be served as part of a vegetarian fry-up.

Modern Welsh Kitchens

Variations with mature cheddar, red onion, or even a touch of smoked paprika.

Gluten-free versions use GF breadcrumbs and oat-based cheese.

Traditional Glamorgan Sausage Recipe

Ingredients (Makes 6–8 sausages):

1 leek, finely chopped

1 tbsp butter

150g Caerphilly cheese (or mature cheddar), grated, or a vegan alternative 

100g fresh white breadcrumbs (plus extra for coating)

1 tsp wholegrain mustard

1 tbsp chopped fresh parsley or thyme

1 egg, separated

Salt and pepper

A little milk, if needed

Oil or butter for frying

Method:

Sauté the leeks gently in butter until soft but not browned. Allow to cool slightly.

In a bowl, mix the cheese, sautéed leeks, herbs, mustard, breadcrumbs, and egg yolk. Season well.

If the mixture is too dry, add a splash of milk. If too wet, add more breadcrumbs.

Shape into sausages (about 8cm long), then roll in extra breadcrumbs.

Beat the egg white lightly and dip the sausages in it before rolling in more breadcrumbs (for extra crispiness).

Heat a little oil or butter in a pan and fry the sausages for 3–4 minutes on each side until golden brown.

Serving Suggestions

Serve with creamy mashed potatoes and onion gravy.

Excellent with a green salad and tangy apple chutney.

Or, make a Welsh vegetarian breakfast with grilled tomatoes, mushrooms, and laverbread?

Why Glamorgan Sausages Matter

These sausages remind us that traditional cooking isn't always about meat and two veg – it’s about using what’s local, seasonal, and full of flavour. Glamorgan sausages hold a special place in Welsh culinary heritage, proving that meat-free dishes can be just as rich and satisfying.

Coming next: Laverbread and Sea’s Bounty – Coastal Flavours of Wales.

Bit bored with the usual Halloween fare? Try DukeHill's Halloween Sausage Burger With Chorizo Jam

Introducing the Sausage Burger with Chorizo Jam. Packed with plenty of bite, this devilishly delicious burger combines a juicy sausage patty with smoky chorizo jam, tangy pickled shallots and sharp Red Leicester cheese, all served on a toasted charcoal brioche bun for that eerie Halloween touch.

Perfect for your ghoulish gatherings!

Serves 4

Ingredients

4 brioche buns - charcoal or normal, halved

2 tbsp vegetable oil

8 DukesHill Lincolnshire sausages

50g Sparkenhoe Red Leicester cheese, sliced

4 tsp DukesHill Lucy's Chorizo Jam

4 DukesHill Pickled Shallots, sliced into thin rounds

Method

Remove the sausages from their casings and shape two sausages into a patty. Repeat til you have four evenly-sized sausage patties. 

In a medium hot frying pan, add a slick of oil, before frying the sausage patties for about four minutes each side. Add the cheese and place under a hot grill for about 3-4 minutes until the cheese is melted.

Toast the brioche buns lightly under the grill. Place patties with melted Red Leicester on the heel of the bun, generously topping with chorizo jam and then the sliced pickled shallots. Crown with the bun lid and serve immediately.

https://www.dukeshill.co.uk

Cumbrian Curl Toad in the Hole With Caramelised Sage Butter and Firecracker Apple Chilli Sauce

The Catherine wheel Cumbrian curl is the perfect dish to present on Bonfire Night or as a playful dinner as the evenings start to draw in. 

The caramelised sage butter is not a step you should omit. Why? Because it adds an absolutely terrific layer of complexity to the dish. Serve with a firecracker apple sauce for extra crackle.

Royal Warrant holder, DukesHill is renowned for championing artisan producers whose skilled use of unique and traditional methods create outstanding food and flavours. Their traditional British pork Cumbrian Curls are absolutely bursting with flavour from the addition of herbs and black pepper.

Serves 4

Ingredients

2 DukesHill Cumbrian Curls

285ml whole milk

115g plain flour

½ tsp sea salt

3 eggs

Neutral oil - sunflower, vegetable oil

6-8 sage leaves

75g salted butter

For the apple and chilli sauce

Vegetable oil

1 onion, chopped

1 red chilli, sliced

1 tsp coriander seeds

2 cooking apples, peeled and chopped

4 tbsp cider vinegar

4 tbsp caster sugar

Salt and pepper

Method

To make the apple chilli sauce

Add a modest amount of oil to a pan over a medium heat and add the onions, coriander seeds and chilli. Allow to cook down for 7 or so minutes, before adding the apple, sugar and vinegar and seasoning to taste. Put a lid on the pan and gently cook for 30 minutes, stirring from time to time, until the apple softens. Taste and correct the seasoning and adjust the balance of sugar and vinegar if necessary.

To make the toad in the hole

In an ideal world, make your batter in advance so it has time to rest in the fridge - preferably overnight. Failing that, 20 minutes of resting time will help to create a lighter batter. To make the batter, whisk the flour, milk, eggs and salt until thoroughly combined. Place in the fridge to rest.

Preheat your oven to 180c and pop a rack in the centre.

Add a generous amount of oil to two round ovenproof serving dishes - choose a size slightly larger than your Cumberland sausages. Place in the oven until the oil is hot.

Add the sausages and return to the oven for approx 10 minutes. Now, remove the sausages while you crank the oven up to the highest setting. When it is hot, add the batter to the hot oil around your sausages and place in the centre of the oven. Be very careful as it will spit! Close the oven door and don't be tempted to open it again while the batter is cooking. Allow to cook for 20 minutes - until the batter is risen and golden brown.

In the meantime, make the sage butter by heating the butter in a pan. When melted, add the sage and continue to cook until the butter has turned golden brown. Watch it closely and remove from the heat before it gets too dark as the residual heat will continue to darken the butter. Set to one side.

When the toad in the hole comes out of the oven, brush with the sage butter liberally. Serve with apple sauce on the side. Perfect with jacket potatoes, sweet potato wedges or mashed potatoes.

Wine pairing

Experience the Richness of Gouguenheim Blue Melosa Malbec all available from DukesHill.

The rustic charm of Cumbrian Curl sausages encased in crisp batter calls for a fruity, full-bodied wine such as this Malbec. The ripe fruit notes also stand up well to the hit of heat provided by the chili sauce. 

https://www.dukeshillham.co.uk