These sausages, made from cheese and herbs, are a clever vegetarian recipe and easy to make. Serve with roast red onions and buttery mash for a gastropub feel.


  • For the roast red onions:

  • 4 red onions, peeled and quartered

  • 2 tbsp oil

  • 2 tbsp red wine vinegar

  • 100 ml water

  • Salt and pepper to taste

  • For the Glamorgan sausages:

  • 3 eggs, beaten

  • 3 slices white bread, the staler the better, crusts removed

  • 2 leeks, finely chopped

  • 1 tsp wholegrain mustard

  • A handful parsley, chopped

  • 200g grated Lancashire or Caerphilly cheese (cheddar will do but the

  • crumblier the better)

  • Salt and pepper to taste

  • Flour

  • Dried breadcrumbs or polenta

  • To serve:

  • Mashed potato


  • 1.

    Start the onions first. Pre-heat the oven to 200 degrees Celsius. Heat the oil in an oven proof pan and start to fry the onions, very hard so that they catch a little. Once this has happened add the vinegar and water, season and cover with foil. Cook, covered for about twenty minutes then another twenty uncovered. You can do this a day ahead of eating and the onions will be even sweeter. If you do this, pick them apart and toss them through a leaf salad.

  • 2.

    To make the sausages, bllitz the bread and mix it with the leeks, mustard, parsley, cheese, salt and pepper. Add two of the eggs and beat to a sticky mess. You now shape the mix into little sausages and set them aside on a worktop dusted with flour. Roll the sausages in the flour to coat them. Beat the remaining egg and dip the sausages in this before coating them with the dried breadcrumbs or polenta, to give them a crisp coat. Shallow fry them for about 7 minutes, or until golden. Serve with the roast red onions

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