Welsh Glamorgan Sausages

Serves: 6-8
Cooks in: 80 minutes
Difficulty: 7/10


2 tbs Vegetable Oil

1 Large Leek, chopped fine

1 Clove Garlic, minced

Handful Fresh Sage, chopped fine

2 cups/380g Mashed Potato

1 tbs White Miso Paste

1 tbs Mustard

1/2 cup/50g Vegan Cheese, Grated

110g Breadcrumbs

Pinch Sea Salt & Pepper


1 cup/130g Gram Flour Mixed with 1 cup/240ml Water

1 cup/130g Plain Flour

2 cups/220g Panko Breadcrumbs

Garnish With

Fresh Chives

Relish of your choice


Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper.

Sweat the leek in the oil in a large frying pan over a medium heat with the garlic & sage, until soft. Then allow to cool.

Add the potato, mustard, cheese & miso to a mixing bowl & stir well.

Add the cooled leeks & breadcrumbs, and mix with your hands until it all comes together.

Portion the mix into equal sizes then form into sausages.

Coat the sausages first in flour, then the gram mixture & finally breadcrumbs.

Once coated, place the sausages onto the lined baking tray. Drizzle a little oil over the sausages and then place the tray into the oven for 30 minutes or until the sausages are golden.

Serve immediately with a relish & a sprinkling of chopped chives.