Monday 19 September 2016

How to Make Glamorgan Sausages

Haven asked me to share a local Welsh delicacy taking inspiration from their UK delicacy quiz so I chose to make Glamorgan sausages, or Selsig Morgannwg as they're called in Wales. They're a traditional vegetarian dish which combines Welsh cheese, breadcrumbs and leeks to create an efficient and satisfying meal, read on for the recipe...

What you'll need: 

For the sausages: 
225g/8oz fresh breadcrumbs
125g/5oz grated Welsh cheese (Caerphilly cheese or Cheddar works best)
3 medium size free-range eggs
A little milk
A pinch of salt
A little black pepper
1/4 tsp dry mustard
175g/6oz leek shredded finely and sautéed in some butter for 2 minutes
1 heaped tablespoon of fresh, chopped parsley

For the coating:
100g/4oz fresh breadcrumbs
1 medium size free-range egg
4tbsp milk
Vegetable oil for frying


In a large bowl, mix in the breadcrumbs, cheese, seasonings, mustard, leeks and parsley.
Add in the 3 eggs and mix until you have a firm dough - add in some milk if it's too dry.
Divide the mixture equally into 16 pieces and form each piece into a sausage shape.
To coat the sausages beat the egg and milk in a bowl.
Place the breadcrumbs on a separate plate and add the seasonings.
Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. 
Repeat until all the sausages are coated.
Put the coated sausages in the fridge for 30 minutes to chill.
In a heavy base frying pan add the oil on a medium-low heat.
Add a few sausages at a time and cook all over until golden.
If the heat is too hot the sausages will brown quickly and not be cooked through.
Remove the golden sausages from the pan and let them sit on some kitchen paper to absorb any extra oil.
Serve as desired, but they go perfectly with tomato chutney or salsa! 
Let me know if you give this tasty recipe a go!


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