Glamorgan Sausage

[Fatman]

Does anybody know the ingredients for a Glamorgan sausage ?

Cheers


Fatman

[aris]

Google found this:

http://www.red4.co.uk/Recipes/glamorgan-sausage.htm

Doesn't sound like the kind of sausage we're interested in

[Fatman]

Aris

How interesting!

Obviously for vegetarians.

Cheers


Fatman

[aris]

Even so - sounds quite yummy. I could see those being coated in breadcrumbs, and deep fried.

[Fatman]

Aris

I tried this recipe tonight and it was very nice, I will use it again soon but I will fill some casings instead with the mixture. I found the process of forming sausage style patties a little painstaking, but the results were very good and worth it, I would suggest for any vegetarians to fill collagen casings and shallow fry in vegetable oil.

Thank's Aris

Regards

Fatman

[Franco]

Fatman,
I'm not sure if you know but collagen casings are not suitable for vegetarians They are made from beef collagen processed from a layer under the skin.

Franco

[aris]

Yeah, but what they don't know won't hurt them

[Fatman]

Franco

No I did not know, thank's for that, goes to show you learn something new everyday.

Regards

Fatman

[deb]

Thanks for the heads up about this Aris. My daughter has recently turned veggie and these "sausages" could be useful.

Edited to add: I don't think I'll be frying them in pork fat though.

[_Darkstream_]

Some of my old sausage books I mentioned have recipes for Glamorgan sausage, so it certainly has some history.

If any one wants I can dig out the recipe(s). Just say.

[Fatman]

Yes Please!

Regards

Fatman

[aris]

Speaking of cheese - in South Africa you can often find different types of Boerewors - like Cheese Boerewors. Basically they just add some cheese (mild cheddar) with the meat. I might try that next time around...

[Parson Snows]

Selsig Morgannwg (Glamorgan Sausages)

For your information the Glamorgan Sausage recipe given at http://www.red4.co.uk/Recipes/glamorgan-sausage.htm was reproduced from �Recipes from Wales� by John Jones Publishing Ltd. published in 1994. This was a reprint of �A Welsh Welcome� by the Wales Gas Board published in 1953. A more typical recipe follows

175 g (6 oz) fresh breadcrumbs
100 g (4 oz) Caerphilly cheese, grated
My note: or at least Lancashire
1 small leek, washed and finally chopped
My note: Wales are famous for leeks not onions
15 ml (1 Tblspn) chopped fresh parsley
a large pinch of mustard powder
salt and pepper
My note: no quantities given
2 eggs, separated
about 60 ml (4 Tbspns) fresh milk to mix
plain flour for coating
15 ml (1 Tblspn) vegetable oil
15 g (1/2 oz) butter

1) In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Season to taste. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.
2) Divide the mixture into 8 and shape into sausages.
3) Beat the remaining egg white on a plate with a fork until frothy. Dip the sausages into the egg white, then roll in the flour to coat.
4) Heat the oil and the butter in a frying pan and fry the sausages for 5 -10 minutes until golden brown. Serve hot or cold.

TYPICALLY THIS SAUSAGE SHOULD NEVER BE PUT INTO SKINS
Hope that this is of some use to you

Kind regards

Parson Snows

[_Darkstream_]

This is what Hippesly-Coxe has to say about it:

"Glamorgan Sausage

Sticly speaking not a sausage because skinless.

Made of grated cheeese, breadcrumbs, eggs, parsly, onion, and thyme or rosemary, blended and formed into sausage shapes. Most recipes give twice as much breadcrumbs as cheese, and 1 - 2 eggs to 8 ounces of bread and cheese, to which is aded a small chopped onion. Dry mustard can be included with the salt and pepper. Fried in lard with apple rings and tomatoes."

[Seems like a Wesh rarebit sausage. Should be rather tasty]

[Parson Snows]

Apart from the typical mispellings and erroneous information I personally have no time for "The Book of Sausages" and have always considered it as a coffee table book that some how forgot to include the pictures. For example most people in the UK have tasted a Lincolnshire Sausage yet No mention in THE BOOK.

kind regards

Parson Snows