Closer to a savoury rissole or croquette than a traditional sausage, Welsh Glamorgan sausages or ‘Selsig Morgannwg’, don’t actually contain any meat at all.
When meat was rationed during WW2, these Welsh veggie sausages were thought to be a popular treat. Traditionally, they were made using breadcrumbs, eggs, leeks, and Glamorgan cheese that was produced with milk sourced from the now near extinct Glamorgan cattle. However, their roots stretch back to the 1850s, when George Borrow raved about eating Glamorgan sausages for breakfast in Wild Wales.
Today, as Glamorgan cheese is no longer available, Caerphilly and Cheddar are used as common substitutes.
For an easy yet tasty twist on traditional Welsh Glamorgan sausages, my recipe uses Dragon’s Handcrafted cavern-aged, leek-blended Cavern Emerald Cheddar to save on the hassle of washing, slicing and sautéing leeks.
Pair your Glamorgan sausages with Dragon’s tangy Handcrafted Piccalilli Pickle and a crisp side salad, for a comforting autumnal snack.
Cavern Emerald Welsh Glamorgan sausage recipe
Makes 8 sausages
Cost per sausage: 50p – 70p
When mixing the ingredients together, aim for a dough-like texture with a sticky (as opposed to sloppy) consistency.
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