Selsig Morgannwg (Glamorgan Sausages)

Glamorgan sausages are a Welsh classic and one of the oldest vegetarian recipes in Britain. No meat at all. The “sausage” is a mixture of fresh white breadcrumbs, grated cheese, finely chopped onion, and a pinch of mustard, bound together with egg and shaped by hand into sausage links.

The double coating is what gives them their crunch. Each shaped sausage gets rolled in flour first, then dipped in beaten egg white and coated in raspings (dried breadcrumbs). That layered coating fries up crisp and golden while the inside stays soft and cheesy.

Traditionally these come from the Glamorgan region of Wales, where they were made with Caerphilly cheese. Any good, crumbly white cheese works. The mustard is subtle but important. It sharpens the cheese flavor without announcing itself.

Serve them with a fresh green salad and red peppers, as the recipe suggests. They’re substantial enough for a main dish or make a great side alongside soup.

Kitchen Tips

• Use fresh, soft white breadcrumbs, not dried. Fresh crumbs bind better and create a softer interior texture.
• Separate the eggs carefully. The yolk goes into the mixture as a binder, the white becomes the coating glue.
• Make all 12 sausages before you start frying. They cook fast and you don’t want to be shaping while the oil is hot.
• Fry in enough oil to come halfway up the sausages. Turn them gently to brown all sides evenly.

Variations

• Leek Glamorgan: Replace the onion with finely chopped leek for a more authentically Welsh flavor.
• Herb version: Add chopped fresh thyme and chives to the breadcrumb mixture for a more aromatic sausage.