Glamorgan sausages have always been one of my favourite Welsh dishes, although I’m ashamed to admit that I’ve never tried making them myself. Until now, that is.
Known in the Welsh language as Selsig Morgannwg, Glamorgan sausages have traditionally featured Glamorgan cheese, made with milk from a special breed of white cattle known as Gwent. Now no longer available, Caerphilly cheese is a common substitute, making for a similar texture and taste.
George Borrow, an English author who wrote about his travels, mentions Glamorgan sausages in his 1862 book, Wild Wales: “The breakfast was delicious, consisting of tea, buttered toast and Glamorgan sausages.” I’ll be the first to admit that Glamorgan sausages are perfect on a full breakfast, but I think you can get away with serving them other foods, too I dished mine up with Welsh lamb cutlets, grilled tomatoes and baby new potatoes, and it was just as good as it sounds.
|Not bad, considering it was my my first attempt…|
Here’s the recipe I used, taken from RecipesFromWales.com:
1 lb/200g Fresh white breadcrumbs
1/2 lb/100g Caerphilly Cheese, grated
1 tablespoon parsley, chopped
1 tablespoon coriander, chopped
1 small leek, finely chopped
1 tablespoon Welsh whole-grain mustard
3 Welsh eggs
1 tablespoon plain flour, seasoned
2. Lightly beat two eggs with the mustard and combine with the dry ingredients.
3. Mix until bound together, adding a little milk if necessary.
4. Divide the mixture into 12 and roll into sausages.
5. Coast the sausages in seasoned flour, egg and breadcrumbs and chill for 20 minutes.
6. To cook, fry the sausage in a little oil for approximately 10 minutes, until golden brown all over.