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LIVING (^) | FORAGING
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Traditional Glamorgan sausages are
a delicious mixture of cooked leeks,
herbs and cheese, bound up with
breadcrumbs and egg and fried in
sausage shapes. They take the
addition of a little wild garlic
completely in their stride, making
it a fresher and (obviously) more
garlicky proposition. But through the
rest of the year you can omit the wild
garlic and this will still make equally
delicious vegetarian sausages.
Serves 4
Vegetarian
100g butter
1 large leek, well washed and
finely sliced
150g breadcrumbs
1 tbsp chopped thyme
1 tbsp chopped parsley
About 15 wild garlic leaves, well
washed and finely sliced
100g Caerphilly, crumbled
½ tsp sea salt
2 large eggs
1 Melt 50g of the butter over a low-
medium heat in a large flat-bottomed
pan and tip in the sliced leeks. Cover if
you can, and let them ‘sweat’, stirring
occasionally until they are collapsed
and silky, about 20 mins.
2 Put 100g of the breadcrumbs, plus
the leeks, herbs, wild garlic, cheese
and salt into a large bowl. Whisk one
of the eggs and add it to the mixture,
stirring until well combined. If you
have time, put the mixture into the
fridge for 20 mins to firm up.
3 Whisk the other egg in a shallow
bowl and tip the remaining 50g of
breadcrumbs into another. Take a
generous dessertspoonful of mixture
and form them into short, fat
sausages; roll each sausage in the
egg, followed by the breadcrumbs.
4 Once assembled, melt the
remaining 50g butter in a frying pan
and fry the sausages until they are
golden and toasty. Serve immediately.
Wild garlic
Glamorgan sausages
Traditional cheesy
Glamorgan
sausages take the
addition of wild
garlic in their stride

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