Savory, with the delicious influence of leeks and cheese, Glamorgan sausages are a traditional Welsh offering.
They are made from cheese, bread, leeks and other herbs and they are absolutely delicious. Of course, what’s not to love about bread and cheese??? There seems to be some disagreement and speculation about when Glamorgan Sausages, actually known as Selsig Morgannwg in Welsh, came onto the scene in Welsh tradition. One school of thought suggests they arrived in response to rationing during the world wars, however, they are mentioned quite gloriously in writings by George Borrow, from the Victorian era and there is mention of something matching their description in writings by Gerald of Wales in the 12th century. So, it’s quite possible they have been around as a mealtime mainstay for quite some time.
My first experience with Glamorgan sausages was an absolutely delicious one. They are crispy on the outside and deliciously creamy and oniony on the inside; a perfect match for my breakfast egg.
Glamorgan sausages can be made from any stale bread and while, historically Glamorgan cheese was used, since that is no longer available any hard, melty type cheese can be used, though Caerphilly cheddar seems to be the best choice. Fresh leeks, eggs and various herbs and spices all mixed up and then fried and you’re in business with a delicious vegetarian option that is sure to please even the pickiest eater.
From a nutritional perspective...well, okay, there’s really no way to candy coat it, they probably aren’t completely the best option for nutrient density, however, with fresh, sustainable ingredients, eaten in moderation they are a great source of protein, fiber, and the nutritional benefits of leeks. Remember, leeks have many of the same beneficial qualities that onions and garlic have. They are high in phytonutrients that help protect cell structure and reduce low-level systemic inflammation.
Monk Haven Glamorgan Sausage Recipe – from Jan Mathias
“Although there are tried and tested variations of what should be in a Glamorgan Sausage, I have tried to keep mine as close as I can to what I have in the garden, pantry, and fridge. The eggs come from my own hens, the leeks from the vegetable garden as are the fresh herbs and the cheese is from here in Pembrokeshire. The breadcrumbs come from my own baked bread leftovers.” ~ J. Mathias
- 50 gm butter
- 1 large leek finely sliced
- nutmeg to taste
- 170 gms fresh breadcrumbs
- 2 tsp thyme finely chopped
- 2 eggs separated
- 1 ½ tsp English Mustard
- 175 gms Pembrokeshire Cheese
- 2 TBS milk
- 50 gm flour
Melt half the butter in a frying pan and sweat the leeks over a medium heat until well softened. Season well with salt and pepper and nutmet.
Mix 100 gm breadcrumbs with the thyme and beat the egg yolks and mustard together. Crumble the cheese into the breadcrumbs mixture and stir in the leeks, followed by the egg yolks and mustard. Season, mix well, and add the milk.
Shape the six sausages and chill for ½ hour
Heat the oven to 180/350
Meanwhile whisk the egg whites until frothy. Put the egg whites, flour and remaining breadcrumbs on separate plates, and roll each sausage in the flour then the whites, then breadcrumbs to coat.
Melt the remaining butter in a pan over a medium heat. When hot add the sausages and cook until golden brown on each side. Transfer to a baking sheet and cook for a further 20 minutes until richly golden.