Herb Cheese Sausages

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

These meatless sausages from Wales are also known as Glamorgan sausages and are usually made with Caerphilly or Cheddar cheese and leeks. My favourite version uses Kirkham’s Lancashire or sometimes Cornish Yarg. Serve the sausages with a tomato sauce or chutney.


  • 175 g (6 oz, 1½ cups) Lancashire or Cornish Yarg, grated


Mix together the cheese, breadcrumbs, spring onions or leeks, mustard and herbs. Season with nutmeg, salt and pepper, then add the egg yolks and knead well to form a soft paste which holds its shape. Chill to firm the mixture up slightly, then shape it into 12 sausages.

Whisk the egg whites just until frothy. Dust the sausages in flour, then dip them in the egg whites and finally roll t