Along with laverbread, a Welsh speciality. These are made of cheese and leeks, chopped and bound together with breadcrumbs, and then breaded and fried after being formed into sausagelike shapes.

Here's what looks to be a well-tested recipe (gotten from http://www.hwatson.force9.co.uk/cookbook/recipes/veggie/glamorgansausages.htm, but obviously all over the Internet):

  • Fresh breadcrumbs - 175g (6 oz)
  • Caerphilly cheese - 110g (4 oz), grated
  • Small leek - 1, washed and very finely chopped
  • Fresh parsley - 1 tbsp, chopped
  • Mustard powder - 1 pinch
  • Eggs - 2, separated
  • Milk - 4 tbsp
  • Plain flour - for coating
  • Vegetable oil - 1 tbsp
  • Butter - 15g (½ oz)

      Mix the breadcrumbs, cheese, leek, parsley and mustard together. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough of the milk to bind the mixture together.

      Divide the mixture into 8 and shape into sausages.

      Beat the remaining egg white until frothy. Dip the sausages in the egg white, then roll in the flour to coat.

      Heat the oil and the butter in a frying pan and fry for 5-10 minutes until golden brown. Serve hot or cold.

      These are very nummy and a good vegetarian option if you're in Wales (just be careful about what they're frying in) or anywhere in Britain that might have them. I would think Cheddar would work fine if you couldn't find Caerphilly cheese.

The Glamorgan sausage or "Selsig Morgannwg" as they say in the Old Language is a traditional dish from the county of Glamorgan (obviously) in South Wales. Unlike other sausages, it is an entirely vegetarian concoction containing a mixture of breadcrumbs, Caerphilly cheese and chopped leeks bound together with egg and seasoned to taste. It is not of course, obligatory to use Caerphilly cheese and some people will substitute the leek with spring onions or in desparation plain old ordinary onions.

The basic principle is that you mix together two parts of fresh breadcrumbs to one of grated cheese, add some chopped leaks and seasonings (mustard powder, herbs, whatever) add a beaten egg to bind it altogether; dip the result in egg white, cover it in flour and dried breadcrumbs and fry. (Just like a fishcake except with cheese, really.)

You are obviously supposed to roll it out into a sausage shape first, otherwise it wouldn't be a sausage, but I expect that the Welsh food police will turn a blind eye if you insisted on making them into balls or whatever took your fancy.

You can find various recipes at;

http://www.red4.co.uk/Recipes/glamorgan-sausage.htm
www.sausagelinks.co.uk/recipe_detail.asp?id=37
http://thefoody.com/cheese/glamorgansausage.html

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