Selsig Morgannwg – Glamorgan Sausages

Ah, yes, Vancouver in November. The weather outside is frightful – good thing these Glamorgan sausages are very, very delightful! I was lucky enough to try this dish whilst in a pub in Britain this past summer, so getting Wales as my next assignment was a delightful surprise.

And since we have the sausages – Let us eat! Let us eat! Let us eat!

This vegetarian dish has humble origins dating back to as early as mid-19th century Wales; the first written record of it is found in the book Wild Wales: Its People, Language, and Scenery, published in 1862. Meat in Victorian Britain was no cheap ingredient, but cheese and homegrown vegetables were easy enough to acquire as a farmer. Thus, this “poor man’s sausage” was born. Originally made with Glamorgan cheese (from Glamorgan cows, now a very rare breed), a good Caerphilly or, in my case, a Welsh Cheddar, suffices beautifully for us here on the other side of the world.

Whether eaten at brunch or breakfast with a full fry-up or on a Friday night with a pint at a party, these treats are a cinch to make (even in large batches!) and will definitely be a crowd favourite. Crisp and golden on the outside, gooey and melty on the inside… even the biggest of carnivores won’t be able to say no. Enjoy!


• 200 g Welsh cheddar or caerphilly, grated/crumbled

• 150 g breadcrumbs, plus more for breading

• 1.5 tsp powdered English mustard (Colman’s is optimum!)

• A few sprigs of fresh thyme

• 1 leek, finely chopped

• 3 eggs

• Salt and freshly cracked
black pepper


1. Heat up some oil or butter in a small pan and sweat the leeks until softened. Keep this on a lower heat so the leeks don’t colour. Once done, set aside.

2. In a large bowl, mix the cheese, breadcrumbs, powdered mustard, and thyme. Be sure to only get the thyme leaves, not the twigs!

3. In a separate bowl, crack two eggs and one egg yolk, and set the third egg white aside. Mix salt and pepper into the eggs, then pour this mix over the cheese.

4. Stir to incorporate, followed by the leeks. The eggs along with the warmth of the leeks will cause the mixture to bind. If you pick up some of this “dough,” it should be able to hold its shape unaided. If it requires some more moisture, add a splash
of milk.

5. With clean hands, scoop out golf ball sized chunks of the mixture and shape into logs or patties – whichever
your preference.

6. Using the egg white you set aside earlier as coating, dip each shape into the egg white, followed by a coating of breadcrumbs, and repeat for all the pieces (this recipe ought to yield
approximately 20).

7. Set these aside in the refrigerator for at least 15 minutes just to let them set and
firm up.

8. In a skillet on medium-high heat, fry the patties –
no more than 1.5 minutes on each side, until golden brown, then transfer onto paper towels to drain
excess oil.

9. Serve immediately!