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Originally made with Glamorgan cheese (which was made with milk from a special breed of white cattle known as Gwent), now no longer available.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. A great article appeared in the Guardian newspaper on How To Make the Perfect Glamorgan Sausage.