Welsh sausages

Ann Creber's - Welsh Sausages


by Ann Creber

I feel we have rather neglected our vegetarian readers so I hope this interesting recipe will expiate my guilt! Although the Welsh cookbook from which I stole it suggests serving the dish with mashed potatoes and cabbage, I'd be more included to add a salad created from the brilliant ingredients available now from local farmers' markets!


  • 125g (2 cups) fresh wholemeal breadcrumbs
  • 150g mature Cheddar cheese, grated
  • 3 TB finely shredded leek OR 3 spring onions, finely chopped
  • 2 TB finely chopped parsley
  • 1 TB fresh marjoram or oregano, finely chopped
  • 1 TB coarse grain mustard
  • 2 free-range eggs, separated
  • Freshly ground black pepper
  • 1/2 cup dried breadcrumbs
  • Light oil for deep frying


  1. Mix the fresh breadcrumbs with cheese, leek or spring onion, herbs, 1 whole egg, 1 egg yolk and pepper. Mix together, then knead lightly with fingers until the mixture comes together.
  2. Form into 8 small sausages.
  3. Whisk the egg white with a pinch of salt until frothy, tip dried bread crumbs into a shallow bowl.
  4. Dip the sausages into the egg white, then coat them evenly in the bread crumbs.
  5. Heat the oil in a deep pan, fry sausages in two batches for 2-3 minutes each.
  6. Drain sausages on kitchen paper and reheat the oil between batches.
  7. Serve at once with a salad or keep sausages warm in the oven until ready to serve.

They may also be bagged in a plastic container when cold, frozen, then thawed and reheated in a moderately hot oven for 10--15 minutes.

Ann Creber
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