Authentic Welsh Glamorgan Sausages Recipe for the Arteflame Grill

Introduction

Glamorgan sausages are a true hidden gem of British cuisine, proving that you do not need meat to create a hearty, satisfying dish that stands up to the flames of a grill. Originating in Wales during World War II when meat rationing was in full effect, these “sausages” are actually a savory blend of cheese, leeks, and breadcrumbs. They are traditionally fried, but cooking them on an Arteflame grill elevates them to an entirely new level. The high-heat carbon steel cooktop provides an incredibly even, golden-brown crust that a standard frying pan simply cannot replicate, while the subtle smokiness from the wood fire adds a rustic depth to the sharp cheese and sweet leeks.

This recipe is perfect for vegetarians and meat-eaters alike, offering a rich texture that is crispy on the outside and soft and melting on the inside. Because the Arteflame cooktop is solid, you never have to worry about these delicate sausages falling through the grates, making it the ideal vessel for this Welsh classic. Whether you serve them as a main course or a robust appetizer, these Glamorgan sausages bring a touch of history and a massive amount of flavor to your next outdoor barbecue.

Ingredients

The Sausage Base

• 2 cups (150g) fresh white breadcrumbs (plus extra for coating)
• 2 cups (200g) Caerphilly cheese, crumbled (or a sharp, mature white Cheddar)
• 2 large leeks, trimmed, finely sliced, and washed
• 2 large eggs, separated
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1 tsp English mustard (adds a necessary kick)
• Salt and freshly ground black pepper to taste
• 2 tbsp butter (for sautéing leeks)

The Coating & Grilling

• 1/2 cup all-purpose flour (for dusting)
• 1 tbsp milk (whisked into egg whites)
• Oil or melted butter (for the grill surface)

Instructions

Step 1: Sauté the Leeks

1. Fire up your Arteflame grill. Aim for a medium heat on the flat cooktop.
2. Melt the butter on a cooler zone of the cooktop.
3. Add the finely sliced leeks to the melted butter. Cook them gently until they are soft and sweet but not browned. This usually takes about 8–10 minutes.
4. Remove the leeks from the grill and set them aside on a plate to cool completely. Do not add hot leeks to the cheese mixture, or the cheese will melt prematurely.

Step 2: Prepare the Mixture

1. In a large mixing bowl, combine the breadcrumbs, crumbled Caerphilly (or Cheddar) cheese, chopped parsley, and thyme.
2. Add the cooled leeks to the bowl.
3. Stir in the egg yolks (save the whites for later), the English mustard, and a generous pinch of salt and black pepper.
4. Mix everything together thoroughly with your hands until the mixture sticks together and forms a dough-like consistency. If it is too dry, add a tiny splash of milk.

Step 3: Shape and Coat

1. Divide the mixture into 8 equal portions. Roll each portion into a sausage shape using your hands.
2. Prepare a breading station: one plate with flour, one bowl with the lightly whisked egg whites (mixed with 1 tbsp milk), and one plate with extra breadcrumbs.
3. Roll each sausage in the flour, shaking off the excess.
4. Dip it into the egg white mixture, ensuring it is fully coated.
5. Finally, roll it in the breadcrumbs until fully covered.

Step 4: Chill

1. Place the coated sausages on a tray and refrigerate them for at least 30 minutes.
2. This step is mandatory; chilling allows the fats to solidify and the binding agents to set, ensuring the sausages don't fall apart on the grill.

Step 5: Grill on the Arteflame

1. Ensure your Arteflame grill is ready. You want a medium-high heat zone on the flat top griddle.
2. Brush the cooking surface with a little oil or melted butter.
3. Place the chilled sausages on the flat top. Grill them for about 10–12 minutes, turning frequently.
4. You are looking for a deep golden-brown crust on all sides and for the interior to be hot and the cheese just starting to melt.
5. Move them to the outer edges (warming zone) if they brown too quickly before heating through. Serve immediately.

Tips

The secret to perfect Glamorgan sausages lies in the binding and the temperature. Because there is no meat to hold the structure together, the ratio of breadcrumbs to cheese is vital. If your mixture feels too wet, add more breadcrumbs; if it crumbles, add a touch more mustard or milk. The chilling phase is non-negotiable. If you try to grill these immediately after shaping, they will likely disintegrate into a delicious but messy cheese mash on your griddle. Give them at least 30 minutes in the fridge, or even pop them in the freezer for 10 minutes if you are in a rush.

When cooking on the Arteflame, temperature control is your best friend. Do not place these directly next to the open fire in the center, as the breadcrumb coating will burn before the cheese melts. Use the middle ring of the flat top where the heat is consistent but manageable. Use a wide spatula to turn them gently, preserving their cylinder shape. If you are using a very crumbly traditional Caerphilly cheese, pressing the mixture firmly during the shaping stage is essential to eliminate air pockets.

Variations

While the traditional recipe calls for Caerphilly cheese and leeks, the neutral base of breadcrumbs and eggs allows for wonderful experimentation. You can adapt the flavor profile to suit the rest of your barbecue menu or to use up ingredients you have on hand. Just remember to keep the moisture content relatively low so the sausages hold their shape on the grill. Here are a few ways to twist the classic:

• The Spicy Kick: Add finely diced red chilies or a teaspoon of smoked paprika to the mix for a heat that cuts through the rich cheese.
• The Smoky American: Substitute the Caerphilly with smoked Gouda and add bits of vegetarian “bacon” bits for a deep, wood-fired flavor profile.
• Herbal Delight: Swap the parsley and thyme for chopped fresh sage and rosemary for a more autumnal, savory flavor.
• Gluten-Free: Easily adapt this recipe by using gluten-free breadcrumbs and gluten-free flour for the dusting stage.
• Truffle & Mushroom: Add a teaspoon of truffle oil and finely diced sautéed mushrooms (moisture removed) for an elegant, earthy version.

Best pairings

Glamorgan sausages are incredibly versatile. In Wales, they are often served as part of a breakfast, but they shine brightest as a main dish at a BBQ. Because they are rich and cheesy, they pair best with sides that have a bit of acidity or crunch to cut through the heaviness. Condiments are also key; a simple ketchup works, but elevating the dip transforms the meal.

• Spicy Tomato Chutney: The acidity and sweetness of a good chutney balance the savory cheese perfectly.
• Grilled Asparagus: Toss asparagus spears on the Arteflame alongside the sausages for a fresh, charred side.
• Mustard Mash: If serving as a dinner entree, mashed potatoes with grainy mustard are a classic accompaniment.
• Fresh Green Salad: A sharp arugula salad with a lemon vinaigrette cleanses the palate between bites.
• Welsh Ale: A pint of traditional bitter or a pale ale complements the leeks and cheese beautifully.

Conclusion

Mastering Welsh Glamorgan sausages on the Arteflame grill adds a sophisticated and historical vegetarian option to your outdoor cooking repertoire. The combination of the crispy breadcrumb exterior and the soft, savory, cheesy interior is pure comfort food. Unlike cooking them in a kitchen skillet, the Arteflame imparts a subtle outdoor character and ensures an even, perfect crust without the mess of deep-frying.

These sausages are a testament to the idea that simple ingredients—bread, cheese, and vegetables—can be transformed into something extraordinary with the right technique. Whether you are hosting a vegetarian feast or simply looking for a delicious side dish that steals the show, these grilled Glamorgan sausages are sure to impress your guests. Gather your ingredients, fire up the grill, and enjoy a taste of Wales in your own backyard.