DELICIOUS Glamorgan Sausages ~ Vegetarian Welsh Recipe

Did you know that Glamorgan Sausages aren't really a sausage at all? They are actually a wonderful vegetarian dish that has its roots as far back as the 1850's! While you could add ground meat to it, these little morsels hold their own weight with rich and flavorful herbs and a crispy fried crust.
I was pleasantly surprised with this little historical nugget and everyone in my family LOVED them!
Recipe
150g breadcrumbs plus extra for coating
100g cheese
1 leek
2 tbs chopped thyme and parsley
1 tsp mustard powder
2 eggs
milk
flour for coating
veg oil for frying
salt and pepper
Mix together the bread crumbs, cheese, leeks, herbs, mustard, and salt and pepper. Separate one egg and lightly beat the yolk with the whole egg but reserve the white separately separately. Stir the beaten egg yolks into the bread crumb mixture. Add enough milk to make a sticky but not wet ball.
Divide the ball into 8 pieces and shape into sausages of equal size. Cover and chill in the refrigerator for about an hour or so so. Lightly whisk the egg whites and coat each sausage in flour, then in the egg white, and then in the extra bread crumbs.
Heat your oil and cook until crisp and golden Brown.
Music by www.bensound.com and KZbin Audio Library
Recipe by Classic Recipes of Wales Traditional Food and Cooking

[@owenthomas5876]

diolch un fawr (big thank you in welsh) for doing an amazing job of a meal that originates from my home county (mid glamorgan south wales). we would have mashed potatoes with them for a full meal but on their own normally. the leek is one of the national symbols of wales (actually before the daffodil) because a battle where the welsh were fighting off the english invaders in a feild of leeks and the welsh put them on their heads to know the difference lol.

[@historicalcookingwithcourtney]

I'm glad you enjoyed it! Now that you mentioned it mashed potatoes would be a very good side with it. I had no idea that the leak was The wealth's national symbol because of the battle… thanks for that awesome piece of information! So as a Welsh person, are Glamorgan Sausages considered an every day kind of food? Or would it rather be reserved for a special occasion? Thanks for stopping by! 🤗

[@jacquelinepaddock7535]

Leeks are the national vegetable of Wales. Edible not like daffodils!! I made this for my Dad some time ago he wanted seconds though they are filling!

[@historicalcookingwithcourtney]

I'm not ashamed to say I may have eaten most of these the night I made them lol!

[@SallyJGlendinning]

I believe Caerphilly cheese is the one used traditionally. It is more creamy and crumbly than Cheddar !

[@Scots_Diesel]

I absolutely love these myself so glad you love them - try them with dips etc.

[@historicalcookingwithcourtney]

Thanks for the recommendation!

[@SallyJGlendinning]

Serve with tomatoes -- that's my favourite way ...

[@alysoncocking1236]

You did a better job than I did. I put too much milk im mine and had to add more breadcrumbs. They turned out to be more like a bread sausage. Haha. So, I was interested to see how yours turned out. Maybe I'll give it another go. Well done. When I did make mine, I had them with mashed potatoes and baked beans.

[@historicalcookingwithcourtney]

Mine reminded me of potato croquettes...they were surprisingly lighter than I thought they'd be for a fried food. I Could see how it would be easy to add too much milk … I really thought that I had done so because it felt pretty sticky. But somehow it worked. Good luck if you try it again! And thanks for the serving suggestion...mashed potatoes and baked beans sounds like it goes better with them than the chicken breast I did lol!

[@jacquelinepaddock7535]

I am sitting here dribbling!!!!

[@Scots_Diesel]

Stovies en.m.wikipedia.org/wiki/Stovies Cullen skink en.m.wikipedia.org/wiki/Cullen_skink

[@Scots_Diesel]

Another couple of great dishes are Cullen Skink, a type of chowder only way more hearty and banging with flavour, the other is Stovies both Scottish classics I've made myself Links to follow 😄

[@historicalcookingwithcourtney]

Oh I do love a good chowder! And it's starting to get colder here pretty quick so soups are starting to dominate my kitchen lol!! I'll take a look at the recipes. 🙂

[@sbender3787]

No link to the recipe?

[@historicalcookingwithcourtney]

Oh I apologize about that! I must have forgotten to put it in. I tried just now to put a link to it in the description but kept getting errors, so I just wrote it out in the description :) It should be showing up now.