Glamorgan Sausages with Red Onion Marmalade Recipe
Glamorgan Sausages with Red Onion Marmalade
Flavors of Wales
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Refrigeration time: 20 minutes

Difficulty: Easy
Chef's Note

Despite its name, this recipe doesn't contain any meat: it's made from breadcrumbs, onion, cheese and herbs, rolled into a sausage shape and fried.

For 4 servings

For the sausages
- 200 g (7 oz.) fresh white breadcrumbs
- 100 g (3 1/2 oz.) grated cheese, such as Caerphilly, feta or Wensleydale
- 1 tbsp. flat leaf parsley
- 1 tbsp. chopped cilantro
- 1 small leek, finely chopped
- Salt and freshly ground pepper
- 1 tbsp. grainy mustard
- 3 eggs
- 1 tbsp. flour
- Milk as needed
- Pork fat, butter or vegetable oil

For the red onion marmalade
- 400 g (14 oz.) red onions, peeled and thinly sliced
- 25 g (5 tsp.) butter
- 3 tbsp. balsamic vinegar
- 1 tsp. fresht thyme
- Salt and pepper

Making the sausages

  1. Combine 125 g (4 oz.) breadcrumbs with the cheese, fresh herbs and leeks; season. 
  2. Lightly beat 2 eggs with the mustard; blend into mixture 1 until well-combined, adding a little milk if necessary. 
  3. Divide into 12 parts and roll into sausage shapes. Season the flour with salt and pepper; roll the sausages int the seasoned flour and place in the refrigerator to firm up for at least 20 minutes. 
  4. Just before cooking, beat the final egg in a shallow dish; dip each sausage into egg, then the remaining breadcrumbs to coat them. 
  5. Fry the sausages in fat in a skillet for about 10 minutes until nicely browned. Serve with the red onion marmalade. 


  1. Chop the onions finely; sweat in butter.
  2. When they begin to turn translucent, add the balsamic vinegar, thyme and seasonings. Simmer over low heat for about 30 minutes, uncovered, stirring often. At the end of the cooking time, the liquid should have evaporated, leaving a rich shiny onion marmalade.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up