Glamorgan sausages (selsig Morgannwg) date to medieval Welsh kitchens and were originally made with the milk of the Glamorgan cattle breed (now extinct). The modern version uses crumbly Caerphilly cheese, which has the right texture to bind without melting completely. The dish became famous during WWII rationing as a meatless alternative; vegetarians and vegans have since reclaimed it as a heritage recipe rather than a substitute.
Bite into a Glamorgan sausage and the crust crunches, the inside reveals melted cheese and soft leek. The mustard gives a back-of-the-throat heat; the thyme registers slowly. With Branston pickle, it's a complete meal; with a glass of cold cider, it's a Welsh pub afternoon.
Caerphilly cheese has a higher protein-to-fat ratio than cheddar — when grated and bound with breadcrumbs, it softens rather than melts during frying, so the sausages hold shape. Without Caerphilly, the dish would either harden (with parmesan) or dissolve (with mild cheddar).
Variations
Traditional Glamorgan uses Caerphilly; modern vegetarian versions use Lancashire cheese; American Welsh-diaspora versions use white cheddar — three cheese binders.
On the Palate
Where Glamorgan Sausages sits in the British flavor cloud
Ingredients
Serves 4
How it's made
5 steps · 25 min active + 20 min waiting
- 110 min
In a bowl, combine 200g grated Caerphilly cheese, 150g fresh breadcrumbs, 1 finely chopped leek (white part), 1 tsp English mustard, 1 tsp chopped thyme, salt and pepper.
- 25 min
Add 1 beaten egg yolk. Knead with hands until mixture holds together; if dry, add more egg yolk.
Watch outAdd yolk a little at a time until the mix just clumps together when squeezed — too wet and the sausages spread and flatten in the pan.
- 35 min
Shape into 12 small sausages (5cm long). Roll in extra breadcrumbs to coat.
- 420 min
Refrigerate 20 min to firm up.
Watch outDon't skip the chill — cold sausages hold their shape when they hit the oil; room-temp ones slump and the crust breaks apart.
- 55 min
Heat 3 tbsp oil in heavy pan over medium heat. Fry sausages 5-6 min total, rolling to brown all sides. Serve with chutney or Branston pickle and a green salad.
Watch outKeep them rolling so every face browns evenly — leave one side down too long and the crumb coat scorches before the middle warms through.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
