For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used.
Obviously as I am vegan and vegan Caerphilly cheese isn’t a thing (yet) I used a normal vegan cheese instead with the addition of a little mustard to give the sausages a slightly tart and bolder flavour. I also baked my sausages, instead of frying them.
Makes 7-8 Sausages
- 2 Leeks
- 4 Small Slices of Wholemeal Bread or 2 Big Slices
- 50g – 100g Vegan Cheese
- 1 Tsp Dijon Mustard or Mustard of Choice
- 1 Tsp Vegan Butter
- 1 Tbsp Plain Flour
- 1 Tbsp Fresh Parsley
- 1 Tsp Mixed Herbs
- 1/8th Tsp Cayenne Pepper
- 1/4 Tsp Salt
Blend your slices of bread into breadcrumbs and pre-heat an oven to 180c (fan assisted)
Cut the leeks in half lengthways and then in half again lengthways, proceed to chop them finely into smaller pieces.
Heat a frying pan or skillet on a medium heat and when hot enough, add in the vegan butter and leeks.
Cook the leeks until they soften – you don’t want the leeks to brown, so if they start to colour, reduce the heat. When the leeks have softened and you can cut them easily with the spatula or spoon you are using, remove them from the heat and leave to one side to cool.
Now that the leeks are cool, you can add in the cheese, herbs, spices, salt, mustard, flour and half of the breadcrumbs – leave the rest to coat the sausages later – mix the ingredients together thoroughly.
Taste the sausage mixture to see if there is enough seasoning and then start forming your sausages. This is easier to do if you place the mixture between some foil, roll it up tightly and then unroll, at this point they should be more of a sausage shape and all you should have to do is round off the ends with your hands.
NB: The sausage mixture will be quite delicate to handle, but when they are cooked and cooled, they will be more ridged. However, a traditional Glamorgan sausage is quite delicate to handle anyway.
Mould all of your sausages and coat them in the remaining breadcrumbs (I found spraying them with low-fat spray helped the breadcrumbs stick) before lining a baking tray with greaseproof paper, spraying it with low fat oil and then popping the sausages into the oven for around 5-10 minutes until they are a golden brown. At this stage you are just melting the cheese and browning the breadcrumbs, so they won’t need too long in the oven.
You can serve the Glamorgan sausages as a starter with salad, or eat them as a main meal with chips, they can even be enjoyed as a Sunday lunch, or even as part of a full English breakfast.
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