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Selsig Morgannwg
Glamorgan Sausages
7 oz. fresh breadcrumbs
1/2 C grated Caerphilly cheese (sub with mozzarella)
1 leek, washed & finely chopped
1 TBS fresh parsley, chopped
1 tsp. mustard powder
2 eggs (separated)
4 TBS. milk
White flour for coating
1 TBS vegetable oil
1/2 stick butter
In a large bowl, mix together the breadcrumbs, cheese, leek, parsley and mustard. Add one of the eggs, and one egg yolk. Mix well. Add enough milk to bind the mixture. Then divide the mixture into eight equal parts. Shape into sausages (rolling to make long). In a small bowl, beat the remaining egg white until it is frothy. Dip the "sausages" into froth mix, and then roll in some flour to coat. Heat the oil and butter in a skillet over medium-heat. Fry the "sausages" for five to ten minutes, or until golden brown in color. Serve hot or cold.
Note: While often served during high tea or supper in Wales, Glamorgan Sausages are good as a snack, hot or cold.
*Glamorgan Sausage image (C) Jill Jellidonut (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Welsh Coginio
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