How to make vegan Glamorgan sausages. If you are a dyed in the wool, gnawing meat from the bone carnivore, it can seem a little daunting cooking for a vegetarian. After all, you can’t just serve them what you’re already having, minus the meat part. A plate of vegetables seems a little meagre.
When I was vegetarian during my misspent youth, my mum spent hours pouring over Linda McCartney cookbooks, trying to find recipes that made my diet not only interesting, but nutritious. And it must have worked – I was never ill, although I was skinny as a rake.
The vast array of vegan options that festoon the shelves these days just didn’t exist back then. Perhaps through fear of the unknown, my mother refused to cook TVP (Textured Vegetable Protein) and to this day has a lifelong aversion to Tofu.
Therefore, the bulk of my meals came from potatoes, cheese, onions and pasta. Fortunately for me, I adore anything starchy/carbohydrate heavy and it wasn’t until I started eating meat again that I actually put on weight.
But I digress. Whilst flipping idly through a copy of the” rel=”nofollow”>Classic Cheese Cookery by Peter Graham, I came across a Jane Grigson recipe for an old Welsh classic, Glamorgan Sausages. There is little historical background as to how this dish first came into existence, however, it is fair to assume that it came about through necessity and frugality, rather than to please the local vegetarians.
Glamorgan Sausages are a rich combination of breadcrumbs, local cheese (Caerphilly is traditional) and leek or spring onion, seasoned generously with herbs and bound together with egg yolks. This mixture is then formed into small sausages, dipped in egg white and more breadcrumbs before being fried in a little oil, ‘til golden. We served them with a light tomato salad to cut through the richness of the cheesy sausages and indeed, they would be delicious served cold, dipped in ketchup or mustard too.
Table of Contents
Mix the ingredients into a large mixing bowl to create mouldable mixture
Form into sausage shapes
Prep your area by having the sausages, near the milk and the breadcrumbs
Dip the sausages into the milk, and then the panko, carefully coating them completely
Chill for half an hour to set the breadcrumbs, then they’re ready to fry!
Fry in a little oil until golden brown
- Instead of Caerphilly, I use a mixture of vegan cheddar and blue cheese, although you don’t want a cheese that is too strong, but has a good melting texture and robust flavour.
- I also swapped the egg out for unsweetened yogurt (please make sure it is unsweetened!!) and soya milk.
- I think that perhaps some frozen peas or sweetcorn stirred into the mixture would add a cheerful freshness. If you were feeling non-frugal, you could perhaps stir in some vegan pesto instead of mustard, some toasted pine-nuts and roll the sausages in some herby spiked breadcrumbs for an Italian feel.
Can I freeze Vegan Glamorgan Sausages?
Yes, you can! I like to make them upto the point of them being coated in the panko, then I chill them in the fridge to set the crumb, then carefully put them in a ziplock bag and freeze them for upto 2 months!
To cook, simply slowly defrost in the fridge, then bring upto room temperature before frying.
Try my other simple vegan meal ideas
- Easy and Delicious Cajun Tacos
- Quick and Easy Tofu Bowl
- Comforting vegan Shepherds Pie
- Spicy Chili Soy Jackfruit
- Easy Irish Boxty Potato Pancakes
Vegan Glamorgan Sausages
- Large Mixing Bowl
- Cheese Grater
- 145 g Vegan Cheddar - grated
- 120 g Breadcrumbs - I used brown granary which gave the sausages a deliciously nutty taste
- 2 tablespoon Chopped Leek - or Spring Onion
- ⅓ cup Yogurt - unsweetened, plant-based
- ½ teaspoon Thyme - chopped
- 1 tablespoon Parsley - chopped
- 1 teaspoon Mustard - I used Dijon
- t teaspoon each of Salt and Pepper
- ¼ cup Soya milk - unsweetened, for coating
- ½ cup Panko Breadcrumbs
- 3 tbsp Vegetable Oil - for frying
- Heat some vegetable oil in a frying pan, over moderate heat.
- In a large bowl, mix together the cheese, breadcrumbs and leek or spring onions.
- Stir in the yogurt, herbs, mustard and salt and pepper.
- Mix well until a cohesive mixture is formed. Add a little water if the mixture is a bit crumbly, more breadcrumbs if too wet. The mixture should be moist but not sticky.
- Pour your soy milk in a shallow dish and the breadcrumbs into a second shallow dish.
- Form mixture into 6-8 small sausages, dipping each into the soy milk and then into the reserved breadcrumbs.
- Shallow fry them until they are golden on each side, about 5-7 minutes, and the middle is melting.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.