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Glamorgan Sausages

Glamorgan are Welsh, meatless sausages with no skin on them.

They are made from grated cheese, breadcrumbs, herbs, and chopped leek or onion, all bound with egg yolk. Some versions will season them a bit more to make them spicier.

The mixture is formed into the shape of small sausages, which are then rolled in flour, dipped in beaten egg white, then rolled in dried breadcrumbs (some recipes have you just dip in egg white, then roll in flour.)

When fried up, they are crisp on the outside, and soft and creamy inside.

Cooking Tips

They are usually served with potatoes, either mashed or chipped (aka French Fries in North America.)

Storage Hints

Glamorgan Sausages freeze well.

History Notes

Glamorgan is a town in southern Wales.

The sausages date from the 1800s. The first print mention appears to have been in 1862, in "Wild Wales" by George Borrow.

They experienced a revival in popularity during rationing in World War II.

The sausages used to be made with white Glamorgan cheese, but that cheese is no longer made. Recipes now seem to call for Caerphilly cheese in its place.

Language Notes

In Welsh, they're actually called "Selsig Morgannwg."


Aberdeen Sausage; Baloney; Boudin Noir; Bratwurst Festival Day; Braunschweiger; Cured Sausages; Currywurst; Fresh Sausages; Glamorgan Sausages; Hack Pudding; Haggis; Haslet; Kochwurst; Liver Pudding; Lorne Sausage; Mortadella; Sausage Casings; Sausagemeat; Sausages; Semi-Cured Sausages; Stufatura; Tube Sausage; Zampone

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Oulton, Randal. "Glamorgan Sausages." CooksInfo.com. Published 12 August 2004; revised 18 February 2011. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/glamorgan-sausages>.

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