Glamorgan Sausages


  • 250 g (8 oz) fresh breadcrumbs
  • 250 g (8 oz) grated cheese, Caerphilly or other semi-hard cheese
  • 1 leek or 4 spring onions, trimmed and finely chopped
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon mustard powder
  • salt
  • pepper
  • nutmeg
  • 2 free-range eggs plus one egg white milk
  • flour or breadcrumbs for coating
  • 25 g (1 oz) butter
  • 1 tablespoon olive oil


Mix together the crumbs, cheese, onion, herbs and seasoning. Stir 1 whole egg and an egg yolk into the mixture and as much milk as is needed to bind it together. Whisk the egg whites to a froth on a plate, and put the flour or breadcrumbs on another. Divide the cheese mixture into twenty, and roll each portion into a small sausage shape. Coat each one in the egg white and then in flour or breadcrumbs. Heat the butter and oil in a frying pan, and fry for about 10 minutes until golden brown.

Serve hot, warm or cold. They are good with homemade tomato sauce, chutney or pickles. Larger versions can be served as a first course.