Glamorgan Sausage

There’s something wonderfully comforting about a classic British recipe, and Glamorgan sausages are a perfect example of how simple ingredients can come together to create something truly special. Traditionally from Wales, these vegetarian “sausages” are packed with flavour and texture, proving that you don’t always need meat to make a satisfying, hearty dish.

For me, recipes like this are all about celebrating great ingredients and letting them shine. The combination of sweet, softened leeks and onions with rich Cheddar cheese creates a beautiful savoury base, while fresh herbs bring a lovely aromatic lift. Add a touch of Dijon mustard and Marmite, and suddenly you’ve got layers of flavour that really make this dish stand out. Marmite might seem like an unusual ingredient if you’ve never cooked with it before, but used in small amounts it adds a deep, savoury richness that works brilliantly with cheese.

What I love about this recipe is how accessible it is. There’s nothing complicated here—just simple cooking, good ingredients, and a bit of time in the oven to bring everything together. It’s the kind of dish that works equally well as a comforting midweek meal or as part of a relaxed weekend roast with family and friends.

As the mixture bakes, the breadcrumbs help create a golden, crisp top while the inside stays soft, cheesy, and full of flavour. Served alongside roasted baby potatoes, sweet honey-glazed carrots, and plenty of rich gravy, it’s the sort of plate of food that makes everyone gather around the table a little quicker.

Recipes like this remind me why I love cooking so much. Simple ideas, great flavours, and food that brings people together. And that’s what home cooking should always be about. Happy cooking!

Ingredients

Serves 4

• 40g butter

• 1 onion, finely chopped

• 250g leeks, sliced

• 1 tbsp rosemary and thyme, chopped

• 1 tsp Dijon mustard

• 1 tsp Marmite

• 425g white breadcrumbs

• 200g Cheddar cheese, grated

• 280ml milk

• 1 egg, beaten

Here’s how

1. Place the butter, leeks and onion into a non-stick frying pan and cook over a medium heat for 5–10 minutes until soft.

2. Add the chopped herbs, mustard and Marmite – this gives the dish a real depth of flavour.

3. Stir in the cheese and breadcrumbs, followed by the milk and beaten egg.

4. Mix well, then transfer to a baking tray lined with parchment paper. Drizzle the paper with a little olive oil and season to help it crisp up during baking.

5. Bake in a preheated oven at 170°C fan for 30–40 minutes, or until golden and crispy on top.

6. Serve with roasted baby potatoes, honey-glazed carrots and plenty of gravy.