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.
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.
SausagesAberdeen 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
Please share this information with your friends. They may love it.
-- Laurie Colwin (American writer. 14 June 1944 - 24 October 1992)