Traditional Glamorgan Sausages
Glamorgan sausages are famous in Wales, and they are very tasty. These sausages are vegetarian (not vegan because they have eggs and milk in them) and mainly made with leek and cheese. Caerphilly cheese is the classic, traditional choice, although you might not be able to get it where you live, so if you cannot find it, use mild cheddar instead. If you cannot get leek, or do not want to use it, use the white parts of green onions (spring onions) or else regular yellow or white onion instead. Another substitution is switching the dried mixed herbs for a tablespoon of fresh parsley and ½ teaspoon of thyme.
All you need to do to make these is combine the ingredients, shape the sausages and pan fry them in oil and/or butter. Because these sausages are vegetarian, they have a very short cooking time. Serve them with salad or vegetables. If you usually only have meat sausages, why not try these? They certainly make a change of pace from regular pork or beef sausages, and the flavour is refreshing and deliciously different.
Glamorgan sausages are traditional Welsh sausages which were originally made with Glamorgan cheese. This particular variety is no longer made because sadly the Glamorgan cattle used to make it are near-extinct. Caerphilly cheese is usually used in its place. This is a descendent of Glamorgan cheese and offers a very similar flavour and texture. Mild cheddar is a bit different, but will work if you cannot get Welsh cheese.
- 4 cups (250g) fresh white breadcrumbs
- 3 tablespoons milk
- 2½ oz (75g) leek (white part only)
- 7 oz (200g) Caerphilly cheese
- 1 tablespoon dried mixed herbs
- Salt and black pepper, to taste
- 2 lightly beaten eggs
- 1½ teaspoons English or Dijon mustard
- Oil and/or butter, for shallow frying
- Combine 6 oz (170g) of the breadcrumbs with the milk, leek, cheese, herbs, salt, and pepper.
- It is easiest if you do this using a food processor.
- Beat the eggs and mustard together in a bowl and set aside ¼ of it to coat the sausages.
- Add the remainder of the egg mixture to the breadcrumb mixture.
- Mix until you get a paste.
- Divide the mixture into 12 and shape each piece into a sausage shape.
- Chill in the fridge for 15 minutes.
- Now coat the sausages with the egg mixture, then the breadcrumbs.
- Chill for another half an hour.
- Heat a skillet over a medium heat.
- Shallow fry the sausages for 6 to 8 minutes, or until golden brown.
- Serve hot, with a salad or with vegetables.
Perhaps you are new to vegetarian sausages, and it has to be said a lot of the ones you can buy in the supermarket are dry and lack flavour. However, this typical Welsh recipe is well worth trying. The sausages are moist rather than dry, and the flavour is really good. Enjoy these with a green salad for lunch or team them with vegetables for dinner. One of these would also be a good addition to a traditional British breakfast if you pair it with bacon, baked beans, fried egg, mushrooms and some tomatoes. Glamorgan sausages are easy to prepare yourself and they cook in under 10 minutes, making them a real winner.
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