Glamorgan sausages

Mobile version Print

By: Sophie Grigson From: Sophie Grigson's Weekends

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Seafood
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.27 / 5 (345 votes)

Prep time:
20 min, plus 30 mins chilling (optional)
Cook time:
10 min

Sophie Grigson's simple recipe for a traditional Welsh dish makes a great veggie snack, ideal for breakfast or brunch


1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well.

2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy.

3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up.

4. To fry the sausage, heat the butter or oil in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes.

5. To grill, preheat the grill. Drizzle the sausages with a little melted butter or oil and grill the sausages under a pre-heated grill until well browned on all sides, turning frequently.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I must try this recipe, it sounds flavourful.

Toffeeapple2 Toffeeapple2  Posted 08 Oct 2012 3:18 PM

Deborah - UKTV Deborah - UKTV  Posted 30 Mar 2012 3:09 PM

MargretW52288 MargretW52288  Posted 17 Jan 2012 1:57 PM