These are unique: very good hot with fried or pureed potatoes; for breakfast with bacon; or cold for a picnic. ‘The breakfast was delicious, consisting of excellent tea, buttered toast and Glamorgan sausages, which I really think are not a whit inferior to those of Epping.’ George Borrow, Wild Wales, 1862. Originally made with Glamorgan cheese (which was made with milk from a special breed of white cattle known as Gwent), now no longer available.
Glamorgan Sausage (Selsig Sir Forgannwg)Course: Recipe
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 plan flour seasoned
- Mix 10oz 125g of the breadcrumbs with the cheese, herbs and leeks and season well.
- Lightly beat 2 eggs with the mustard and combine with the dry ingredients.
- Mix until bound together adding a little milk if necessary.
- Divide the mixture into 12 and roll into sausage.
- Coast the sausage in seasoned flour, egg and breadcrumbs and chill for 20 mins.
- To cook, fry the sausage in a little oil for approx 10 mins until golden brown all over.