Welsh Vegetarian Sausages for a Family Supper – Glamorgan Sausages (Selsig Morgannwg)
When is a sausage not a sausage? Well, it could be said when it is a Glamorgan Sausage, which is not a sausage as commonly perceived – that is, those that are made with minced pork or beef; no, these are a wonderful Welsh vegetarian concoction made from leeks, Caerphilly cheese, herbs and breadcrumbs – a poor man’s sausage in its day maybe, but a tasty breakfast or supper dish now. I love these little cheesy bangers, and although my recipe may not be 100% authentic (I must ask Kate to check!), they are a family favourite and have all the elements that a good Glamorgan sausage should have…..namely Welsh cheese and leeks. I am not a vegetarian, I used to be several years ago, but as long as I can source meat, fish and poultry that has been reared humanely and with respect, I do eat meat now and then, and I enjoy it. However, I still hanker after meat free days and like eating vegetarian meals at least two or three times a week, so these cheeky little numbers were made for Saturday’s supper, and were devoured by myself and my carnivorous husband.
These veggie bangers have some history behind them it appears; they were traditionally made and served for breakfast, and George Borrow, a fascinating character, is known to have mentioned them in his book called Wild Wales based on his travels in Wales during the 185o’s, although the book was not published until the next decade. They were originally made with Glamorgan cheese, which is no longer made, however Caerphilly cheese is a direct descendant of Glamorgan cheese and has the same texture and flavour. I used a mature Caerphilly cheese when I made these and the flavour was amazing. I also used some home-grown leeks as well as some fresh herbs from my garden. The beauty about this recipe is that the sausages can be made well in advance (and can be frozen); then, when you want to cook and serve them, they are all ready for frying lift-off. I always fry mine in butter, not much, but it adds a lovely nutty flavour to them – if you can get hold of Welsh butter, all the better.
The beauty about these veggie bangers is that they are easy to make, if a little fiddly, but if you have small children then get them to help you shape the sausages, it’s fun and gets them involved in the kitchen. I always used to get my daughter Hannah to help out in the kitchen and little hands are great for messy sausage shaping! These would make a tasty family meal if served with salad and bread, plus it’s a sneaky way of adding one of your “five-a-day” into the family supper too……or, you can make them ahead and serve them for a weekend breakfast or brunch. Time to share the recipe, and I’ll be back later with more family treats to share, as well as a chocolatey review! Karen.