Glamorgan sausages

Glamorgan sausages


1 person made this

About this recipe: Instead of meat, Glamorgan sausages are made with cheese, which, as the Welsh name suggests, should be Caerphilly. Celery has been added for lighter results.

Chrissie Lloyd

Serves: 4 

  • 2 thin celery sticks, white part only, very finely chopped
  • 175g (6 oz) fresh wholemeal breadcrumbs
  • 115g (4 oz) Caerphilly cheese, finely grated
  • 1 tablespoon chopped parsley
  • black pepper
  • 1 large egg, beaten
  • about 2 tablespoons milk
  • plain flour for shaping
  • olive oil for brushing
  • For the watercress sauce
  • 70g (2 1/2 oz) watercress
  • 175g (6 oz) low-fat fromage frais
  • salt and black pepper

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. For the watercress sauce, bring a saucepan of water to the boil, add the watercress and return to the boil. Drain at once, pressing out excess moisture with the back of a spoon. Chop finely, then put in a bowl. Add the fromage frais and mix well. Add salt and pepper to taste and set aside.
  2. Put the celery, breadcrumbs, cheese and parsley in a bowl, add black pepper and stir to mix. Using a fork, quickly mix in the egg and just enough milk to bind the mixture.
  3. Divide the mixture into eight. Using floured hands, lightly roll each piece into a sausage shape about 10cm (4in) long.
  4. Heat the grill and lightly brush the sausages with oil. Grill the sausages for about 5 minutes until golden, turning them occasionally. Serve with the watercress sauce and a leafy salad.

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Reviews (1)


Something else. These are great fresh, but don't freeze and reheat very well - 19 Oct 2010

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