Glamorgan Sausages - Selsig Morgannwg
Welsh Vegetarian Sausages for a Family Supper – Glamorgan Sausages (Selsig Morgannwg)
When is a sausage not a sausage? Well, it could be said when it is a Glamorgan Sausage, which is not a sausage as commonly perceived – that is, those that are made with minced pork or beef; no, these are a wonderful Welsh vegetarian concoction made from leeks, Caerphilly cheese, herbs and breadcrumbs – a poor man’s sausage in its day maybe, but a tasty breakfast or supper dish now. I love these little cheesy bangers, and although my recipe may not be 100% authentic (I must ask Kate to check!), they are a family favourite and have all the elements that a good Glamorgan sausage should have…..namely Welsh cheese and leeks. I am not a vegetarian, I used to be several years ago, but as long as I can source meat, fish and poultry that has been reared humanely and with respect, I do eat meat now and then, and I enjoy it. However, I still hanker after meat free days and like eating vegetarian meals at least two or three times a week, so these cheeky little numbers were made for Saturday’s supper, and were devoured by myself and my carnivorous husband.
Glamorgan Sausages - Selsig Morgannwg
These veggie bangers have some history behind them it appears; they were traditionally made and served for breakfast, and George Borrow, a fascinating character, is known to have mentioned them in his book called Wild Wales based on his travels in Wales during the 185o’s, although the book was not published until the next decade. They were originally made with Glamorgan cheese, which is no longer made, however Caerphilly cheese is a direct descendant of Glamorgan cheese and has the same texture and flavour. I used a mature Caerphilly cheese when I made these and the flavour was amazing. I also used some home-grown leeks as well as some fresh herbs from my garden. The beauty about this recipe is that the sausages can be made well in advance (and can be frozen); then, when you want to cook and serve them, they are all ready for frying lift-off. I always fry mine in butter, not much, but it adds a lovely nutty flavour to them – if you can get hold of Welsh butter, all the better.
Glamorgan Sausages - Selsig Morgannwg
The beauty about these veggie bangers is that they are easy to make, if a little fiddly, but if you have small children then get them to help you shape the sausages, it’s fun and gets them involved in the kitchen. I always used to get my daughter Hannah to help out in the kitchen and little hands are great for messy sausage shaping! These would make a tasty family meal if served with salad and bread, plus it’s a sneaky way of adding one of your “five-a-day” into the family supper too……or, you can make them ahead and serve them for a weekend breakfast or brunch. Time to share the recipe, and I’ll be back later with more family treats to share, as well as a chocolatey review! Karen.
Glamorgan Sausages
Print recipe
| Serves | 4 |
| Prep time | 1 hour |
| Cook time | 10 minutes |
| Total time | 1 hour, 10 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 150g fresh breadcrumbs
- butter (for frying)
- breadcrumbs or panko (for coating)
- milk (to mix)
- 2 eggs
- 1 teaspoon English mustard powder
- 2 tablespoons freshly chopped herbs (such as sage, parsley and thyme)
- 1 medium leek, washed and finely sliced
- 100g mature Caerphilly cheese, grated
- salt and black pepper (season to taste)
Directions
| Step 1 | In a large mixing bowl stir together the breadcrumbs, cheese, leeks, herbs, mustard powder and seasoning. Separate 1 egg and lightly beat the yolk with the whole egg (reserving the white). Stir in the beaten eggs to the breadcrumb mixture. Add sufficient milk to make a mixture that is firm and can be shaped without being sticky. |
| Step 2 | Using your hands divide the mixture into eight portions and shape into sausages of equal size. Cover them and chill for 45 minutes or until needed. |
| Step 3 | Lightly whisk the reserved egg white. Coat each sausage in a little egg white and then coat in breadcrumbs or panko. |
| Step 4 | Melt a little butter in a large frying pan and shallow fry the sausages over a low heat for about 10 to 15 minutes, turning them over and around regularly so they cook and brown evenly. When cooked, take them out of the frying pan and drain on some kitchen paper before serving them hot with fresh salad, bread and pickles and chutneys. |
Glamorgan Sausages - Selsig Morgannwg
I am entering this recipe into Ren’s Simple and in Season event – with my leeks being the seasonal element!
Lorrie says
Mmmmm Yes please!You never cease to amaze me,Lovely Karen..such simple ingredients look like a banquet.
Karen says
Thanks Lorrie, these are really delicious! Karen xx
Jayne says
These sausages look delicious! I do not eat meat sausages so will definitely be trying these!
Karen says
Thanks Jayne! MUCH better than a meat banger too, lovely texture and flavour.
Choclette says
Oh these look so delicious. Great idea to make a big batch and put them in the freezer – roll over fish fingers! Just need to get down the field to harvest some leeks!
Karen says
LOL! Harvest those leeks Choclette! Thanks, these are MUCH better than fish fingers, and I am partial to a fish finger sarnie now and then.
Janice (serialcrafter) says
Oh yum, these look so tasty, love the crispy outside and soft inside. Delcious
Karen says
They made a fabulous supper dish Janice! Thanks! Karen xx
Jacqueline says
These look really good, I will have to try them. I can’t believe I have never had these before. Bet Cooper would love them, of course he would ask for beans with them.
Karen says
These would be such fun to make with Cooper Jac! I can just see his little hands shaping the sausages! LOL! And, as a veggie, these are SO tasty too…..I LOVE anything with cheese and the leeks and herbs are a bonus. Karen xx
torviewtoronto says
yummy meal
Karen says
It was VERY tasty thanks! Karen
heather says
This sounds so yummy and Im excited to see it since I’ve started planning more vegetarian meals for us lately. Any suggestions on what to substitute the cheese with though? I dont think we have the caerphilly cheese here. Looks so good!~
Karen says
There are some recipes for these veggie bangers that suggest Cheddar cheese Heather, so why don’t you try that? Or Cheshire or Wensleydale if you can get those cheeses. Karen xx
shaheen says
Ah this Welsh Girl (cough) woman is hankering for some. I can’t wait to make some when I move back to Wales – Just a couple of more weeks to go.
Karen says
GOOD luck with your move back to Wales and I cannot wait to see your lovely veggie recipes when you are back posting regularly! Karen
Dominic says
i’ve never been a huge fan of the Glamorgan Sausage but you make them look very good and your recipe is pretty damn tasty… I know someone who would adore these!!… it’s so nice to read another non veggie, veggie make veggie food sound so much less boring!… on another note, your blog is taking ages to load, have you changed your settings or are you using larger images than before? Just thought you should know the difference it’s all making and how the ‘man on the street’ sees it… also love that you’ve added the ‘google friends connect’ follow button… nice move!… love ya xx
Karen says
Firstly Dom, many thanks for the heads up on my page loads…..YES, I made an error, my camera settings are on Hi-Res and High Pixel count…..I can change my images on my posts, but for now, I have just changed my camera settings! Thanks also for your kind comments about my bangers! I am sure if you make these with a nice mature Caerphilly cheese and fresh herbs that you may revise your opinion of them. Karen xx
Kentish Keg-Meg says
These look and sound wonderful. Now off to get the cheese will have these tomorrow.
Karen says
They really are delicious and great for a simple supper as well as breakfast! Let me know what you think of them. Karen xx
Lizeel47 says
Hi Karen, Thank you for a great recipe. I’d be most grateful if you would clarify the freezing instructions – should the Glamorgan Sausages be defrosted before frying or can they be cooked from frozen?
By the way your website is terrific. I love traditional recipes and store cupboard recipes, both of which you cover! Many thanks indeed.
Karen Burns-Booth says
Hello
They can be cooked from frozen, but over a very low heat so they cook all the way through and don’t burn or “catch” on the outside.
MANY thanks for your kind comments about my blog too 🙂 you’ve made my day!
Karen
Lauren says
I’m currently on the second book of Sharon Kay Penman’s Welsh trilogy, so these would be the perfect accompaniment! I wonder if I can locate Caerphilly cheese. I may have to wait for a trip to Oklahoma City or Kansas City! Oh well–I love having an excuse for a trip!
Sylvie (A Pot of Tea) says
I just pinned them, so that I won’t forget to give them a go. Great recipe.
Karen says
Brilliant thanks Sylvie; I must remember to add a Pin It badge on my posts in future.
Corina says
I’d never heard of these before but they sound so tasty. I’ll definitely be investigating them and hopefully making some at some point.
Karen says
Thanks Corina, they are VERY tasty indeed!
Ren Behan says
Wonderful recipe Karen! Love leeks, love Caerphilly, bookmarked! Thank you so much for entering Simple and in Season x
Karen says
Thanks for hosting my favourite event Ren! xx
Fiona Matters says
These look lovely. I really like the idea of them. I think I may have to make these sooner rather than later. Particularly as my bread is now getting good enough to get breadcrumbs.
Maya Russell says
These look so delightful and tasty. Wonder if the flavour would be too strong for my children. Ah well, I can only but try! Thanks for the lovely recipe.