Selsig Morgannwg Glamorgan Sausages Welsh
Discover the comforting flavors of Wales with Selsig Morgannwg, also known as Glamorgan Sausages, a traditional vegetarian recipe that’s hearty, flavorful, and irresistibly crispy. These golden beauties blend finely chopped leeks, creamy Caerphilly cheese (or cheddar), and aromatic herbs like parsley and thyme, all bound together with breadcrumbs and a touch of Dijon mustard. Shaped into sausage-like rolls and coated in a crunchy breadcrumb crust, they’re pan-fried to perfection in butter and vegetable oil until beautifully golden and crisp. Perfect as a vegetarian main or side dish, these Welsh sausages pair wonderfully with a green salad, tangy chutney, or even as a star player in a full Welsh breakfast. Whether you're celebrating St. David’s Day or simply craving a comforting bite, this recipe captures the heart of Welsh cuisine in every bite.
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Recipe Information
Ingredients
- 200 g stale white bread, for breadcrumbs
- 150 g Caerphilly cheese (or cheddar if unavailable), grated
- 1 medium leek, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp thyme leaves
- 1 tsp Dijon mustard
- 100 ml milk
- 2 large eggs
- 50 g plain flour
- 25 g unsalted butter
- 2 tbsp vegetable oil, for frying
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Prepare the breadcrumbs by blitzing the stale white bread in a food processor until fine. Set aside 150g for the sausage mixture and 50g for coating.
In a large mixing bowl, combine the 150g breadcrumbs, grated Caerphilly (or cheddar) cheese, chopped leek, parsley, and thyme leaves. Stir well.
Add the Dijon mustard, salt, and black pepper to the mixture. Stir in 1 beaten egg and enough milk (about 100ml) to bind the mixture together. The consistency should be firm enough to shape into sausages.
Divide the mixture into 8 equal portions. Shape each portion into a sausage approximately 10cm long.
Set up a coating station: place the flour on a plate, beat the second egg in a bowl, and spread the reserved 50g breadcrumbs on another plate.
Roll each sausage first in the flour, then dip into the beaten egg, and finally coat in the breadcrumbs. Ensure each sausage is evenly coated.
Heat the butter and vegetable oil in a large frying pan over medium heat. Fry the sausages in batches for 6-8 minutes, turning frequently, until golden brown and crisp on all sides.
Drain the sausages on paper towels and serve hot with a fresh green salad, chutney, or as part of a full Welsh breakfast.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 19.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1621 mg | 125% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
