These are unique: very good with fried
or pureed potatoes; for breakfast with bacon; or cold for a picnic. "The breakfast was delicious, consisting of excellent
tea, buttered toast and Glamorgan sausages, which I really think
are not a whit inferior to those of Epping." George Borrow,
Wild Wales, 1862.
Originally made with Glamorgan cheese (which was made with milk
from a special breed of white cattle known as Gwent), now no longer
available.
2 separated eggs 1 tablespoon grated onion
1 teaspoon fresh mixed herbs
flour for coating
crisp breadcrumbs for coating
1 teaspoon dry mustard powder
6 oz. (1 and a half cups) grated, hard strong cheese
10 oz. (3 cups) breadcrumbs, fresh
salt and pepper
oil or pork fat for frying
Mix together the cheese, fresh breadcrumbs, mustard, herbs and
onion, san season well. Add the well-beaten egg-yolks and stir
thoroughly. Whip up the whites until frothy but not stiff; sprinkle
flour onto a board and form the mixture into small sausage shapes,
then roll in egg-white, and finally the crisp breadcrumbs. Fry
a few at a time in hot oil or fat. Makes about 20. Suitable for
vegetarians. The Welsh name for Glamorgan Sausages is Selsig Morgannwg.
Welsh Food Festivals
Why not combine a holiday at our self catering
cottages with one of the following food festivals?
Abergavenny Food Festival
Wales's best known food festival.
Neath
Market Faggot and Peas Festival
Served at Neath Market since the 1920's and still a favourite
today, a Faggots and Peas Competiton is held every September.
