The Glamorgan Sausage, or Selsig Morgannwg, is a traditional vegetarian Welsh sausage which contains two very Welsh ingredients; Caerphilly cheese and leeks. It seems that they used to be made using Glamorgan cheese, but such a thing is no longer available, though it is reportedly very much like the creamy Caerphilly. If Caerphilly cheese is not available where you live fear not, mature cheddar cheese or something a little creamier will do just fine. Besides, it’s the breadcrumbs that really hold these incredibly tasty sausages together.
I can’t believe this is only my fourth post in the ‘Keeping Alive Tradition’ Series. However, I’ve recently come into possession of a book about traditional Welsh food, so it should provide me with a little more information and a modicum of inspiration. It may surprise you to discover that Wales has an extremely rich culinary history; we’re world famous for cockles, seaweed, lamb, beef and many other foods besides. Perhaps I’m a little biased, but I think Welsh food must be one of the most underappreciated cuisines in all the world, notwithstanding the well-known ‘bara brith’. If you’re interested in seeing the other recipes from this series you may find them all HERE!
Despite the relative simplicity of these sausages, their flavour is really rather impressive; Caerphilly cheese and leeks combine to make a particularly stunning sausage. Indeed, these cylindrical joys aren’t for the faint of heart or tonsil – I’ve witnessed more than one leek eating competition in my time. Still, if you’re looking for a delicious, sumptuous and almost decadent vegetarian sausage, you can’t go far wrong with these beauties.
• 1 large leek, finely chopped
• 120g Caerphilly cheese, crumbled
• 130-150g brown breadcrumbs plus extra for rolling
• 2 eggs, separated
• Olive oil
• Salt and pepper
1. Fry the leeks for 8-10 minutes with a little oil, salt and pepper. Once they have sweated right down transfer them to a large mixing bowl.
2. To the leeks add the cheese, breadcrumbs and egg yolks. Use 130g of breadcrumbs at first and add more if necessary. This mixture should form a very stiff dough. Shape the dough into seven or eight sausages. Dip each sausage in the egg whites before coating in bread crumbs. Pop them in the fridge for 30 minutes to firm up.
3. Heat a little olive oil in a frying pan and fry three or four sausages at a time, until browned. The heat need not be too high. Enjoy with a side salad.
Cost: None of the ingredients are themselves particularly expensive and since this recipe should serve a group of four I think you’ll agree that this is rather good value for money. Indeed, the cost of eight of these divine beauties should be around £2 – far cheaper and healthier than any good quality meat sausage you’ll find.
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