GLAMORGAN sausages Selsig Morgannwg TRADITIONAL WELSH sausage
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- เผยแพร่เมื่อ 12 ก.ค. 2024
- Glamorgan sausages are a traditional Welsh vegetarian dish made primarily with cheese, leeks, and breadcrumbs.
The earliest known recipes for Glamorgan sausages date back to the 19th century. However, it's believed that the concept of using cheese and breadcrumbs to make a sausage-like food item could be older.
Wales has a long history of cheese-making, with Caerphilly cheese being one of the most famous. Glamorgan sausages were a way to use this local cheese creatively.
Traditionally, meat was not always readily available or affordable for everyone in Wales, especially in rural areas. Cheese, leeks, and breadcrumbs were more accessible and provided a nutritious alternative.
The recipe for Glamorgan sausages gained popularity during World War II. Meat was heavily rationed, and people were encouraged to eat more vegetarian meals. Glamorgan sausages, made without meat, became a practical and tasty option.
The leek is a national symbol of Wales, and its inclusion in Glamorgan sausages reflects Welsh culinary identity.
In recent years, sausages have grown in popularity due to the growing interest in vegetarian and sustainable diets. Their simple, wholesome ingredients appeal to contemporary tastes and dietary preferences.
Glamorgan sausages are a delicious example of how regional ingredients and historical circumstances can influence culinary practices, creating unique and enduring dishes.
I hope I do WALES proud. It's taken quite a while to get hold of Caerphilly cheese - and only a little of it - I had to share, with no regrets. I loved this recipe!
Best, Rik
👇 RECIPE BELOW
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Ingredients:
Sausages
225g Caerphilly cheese, grated or a sharp cheddar
115g breadcrumbs
1-2 small leek, finely chopped
2 eggs
1 teaspoon mustard (preferably Welsh mustard)
2 tablespoons chopped fresh parsley
Salt and white pepper (optional)
Vegetable oil for frying
Cheese sauce
500 ml milk
1 tbsp cornflour/ cornstarch
½ tsp mustard powder
110g Caerphilly cheese grated
1 tbsp chopped parsley
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I enjoy watching you create food and tell us the history of the dish.I have had a passion for cooking my whole life and always learn something new by watching channels like yours. Thanks for your teaching .
Anne, you are so very welcome. Thank you for your lovely comment that makes it all worth while for me. Best, Rik
I absolutely hate cooking, but I love watching him cook - he never fails to make me hungry!!! And I have a real problem with my appetite and my digestion, so that is quite a feat.!😅
@@micheleparker3780 Thank you. Best, Rik
You're a good man making Glamorgan sausages. I'm not Welsh but have loved these since I was a bairn in the 70's. I suppose we made them as times were a little hard, but they were a huge treat for me. Not traditional but if you're short on bread a little fluffy mash through them can pad them out. Another wee Scottish change was rolling them in oats if there were no breadcrumbs left. The oats go nice & crunchy. One of my fave meals was a couple of Glamorgan sausages, oeufs cocotte (cheesy eggs in a ramekin) or a mini cheese souffle & some skirrlie on the side. My mouth is watering just thinking about it.
funny most people, even Welsh friends have either never heard of or had Glamorgan sausages!? Shame as they're top scran. Many thanks again for getting my digestive juices going. P.S. Maybe a personal thing as I'm a bit of a nutmeg nut, but a good grate of fresh nutmeg in these really sets off the taste on the tongue.
Thanks for sharing, good read. Great tip on the nutmeg. Thank you. Best, Rik
Great tips thanks. I have a friend who doesn’t eat gluten so l'll definitely be trying your variations.
@@nikiTricoteuse You're welcome. Just remember that some oats can be contaminated with other grains at the factory so get them from a trusted source if your chum is a severe coeliac. Hope you & your friend enjoy them.
@@Getpojke Good point. Thanks. She's not celiac, just avoid gluten so, that makes it less of an issue. 🙂
Rik, you are totally carrying on the tradition of such cooks as the Two Fat Ladies and the Hairy Bikers with your style of food. So glad to have found you.
Wow! Thank you. Best, Rik
High praise indeed to be compared to the Two Fat Ladies, but 100% deserved.
I work in a community kitchen and im always stumped for what to give the vegetarians when im doing sausages and mash. These are perfect, i will definitely be making these. Thank you Rik
That is awesome! Well done, Julie. Best, Rik
This is a great channel, Thanks!
Thank you. Best, Rik
JUST LOOK AT THAAAAAAT😋 Rik you are fire! somebody fetch a bucket
Or a cold one, condensation running down the glass! Cheers mate. Best, Rik
Look delicious. I’m Welsh, now living in Perth WA, I have never had Glamorgan sausages, but my daughter is a vegetarian so these will go down well. Thank you.
That fit's well in your house, hope she enjoys them Best, Rik
I'm Welsh and definitely not a vegetarian but Glamorgan sausages are awesome,some places served them on a fried breakfast
Love all your cooking shows which are always inspiring. Those Glamorgan Sausages remind me of my Welsh grandma. Can see how they made do with what they grew. Miss her shelling peas into a colander at the dining room table. 💕
Fantastic memories, Irene. You and I have been lucky enough to witness old-school cooking the way we all grew up with. Probably never see that again in the Western world. It's way too commercialised now for quick meals. Folks do not know how to actually cook anymore! Best, Rik
I'm a part time vegetarian, so finding recipes that are meatless always suit me well. I've never had Glamorgan Sausages. They remind me a little of hushpuppies. Popular in the South. Your recipe looks simple enough to make. I like that. Now I just need to find that cheese. Looks delicious chef Rik thanks again for another delightful recipe.😊❤
Hope you enjoy. Use a sharp mature cheddar if you are stuck. Thank you. Best, Rik
G'day from Australia!! Made these last night and they were amazingly delicious. Had a Welsh night and drank Old Glory cocktails while I cooked (and after of course). These will become a regular at my house. Great to have a truly delicious vegetarian sausage! Having the leftovers for dinner again tonight.
Fantastic! Thanks for sharing, appreciated. Thank you. Best, Rik
Never heard of this. I just discovered your channel about a week ago. I love traditional British food, as my Great and parental grandmothers were 1st and 2nd generation Americans and made a lot of these in my childhood. I am not a spring chicken myself...just say I barley remember Eisenhower. This recipe is superb...thanks Rik.
Hope you enjoy them. Thank you. Best, Rik
Please make sure you subscribe. We need to grow his channel. This gentleman cooks, edits and does all the work for all of us to enjoying his recipes.
@@MoonFairy11 I did, the first time I watched his vids :)
I’ve wanted to try these since i saw a how to in The Guardian some years ago, but this will give me the impetus to try it. The search is on for Caerphilly cheese. Perhaps I’ll try cheddar with a little bit of ricotta as an alternative. Thanks for this.
You are welcome, John. Best, Rik
I've made them with a mix of cream cheese, tasty AKA aged cheddar and parmesan - about equal parts of each. I have no idea how accurate it is flavour wise but, it works pretty well. Think l'd use cottage cheese next time though. 😊
I’m from Glamorgan but I’ve never heard of them .
Btw I’m from Caerphilly.
I’ll give them a try though Rick.
Fantastic, John. Nice to meet you, mate. Best, Rik
To balance things out, I'm from Glamorgan and I _have_ heard of them :)
I’ve heard of these but never seen them made they look fantastic Rik just my cup of tea thank you I will be giving them a try 😋Amanda xx
Top job, Amanda. They are very tasty indeed. Best, Rik
Oh Rik! I never thought I' d see Glamorgan sausages on You Tube! I gre up with these. My Mum was Welsh. We emigrated to Australia and of course, noone here had ever heard of them!
Thank you. Love to Australia. Best, Rik
You need to start a cooking school! You would make a good teacher! You have a very calm demeanor, and you would make students feel comfortable.
Thank you. I have helped many along the way. That could be an idea. Best, Rik
Yet another delicious recipe! Much respect from Western Australia
Thank you. Love to Western Australia. Best, Rik
I'm from Barry, South Glamorgan and this recipe is a bit different to what I know but fabulous and Thank You. Will give this a go my dear.
Thank you. I did say I made it slightly different. It is delicious! Hope you give it a go. Love to South Glamorgan. Best, Rik
I love all your recipes and watching you cook as well - it is both informative and relaxing. It's so lovely to see so many family favourites that seem to have been forgotten these days. Glamorgan sausages were one of the first things I cooked in domestic science at school in the 60s!
Best wishes.
Thank you, Pat. Best, Rik
So happy to find a recipe for these, yet another old favourite I'd forgotten about. Not sure how your recipe differs from my original one, but yours will do for me. Those look delish!
My pleasure 😊Thank you. Best, Rik
Wonderful! 🌺
Thanks for great recipes!
It's always a pleasure to watch your programs...💝💝💝💝💝
Thank you. Best, Rik
I’m starving.😄❤ Thanks for sharing this recipe.
You are welcome. Best, Rik
I'm on the Welsh border... Never seen those before... Yummy... 😋
Delicious! Best, Rik
Great recipe! I am vegetarian and I adore Welsh cusine! Thank you
Hope you enjoy these. Best, Rik
Well done boyo, from Cwmbran never seen these but, I was given some Welsh cheese here in Taiwan, so vegetarian it is, thanks Rik
Hope you enjoy, mate. Thanks a bundle - It's been an amazing couple of days here getting the cheese. Probably not have the chance again for a long time. These are by far the best vegetarian sausages I've ever had - not mine, Glamorgan. The type of fodder a meat eater can enjoy. Best, Rik
Would Mizithra cheese work in this recipe? i have never had Caerphilly and i gather from the comments it is hard to find, but mizithra is available. it is very sharp and salty, but also mellow and creamy… and so good. I think it is made from sheep’s milk. I had it one time at the Old Spaghetti Factory and it has been my fave ever since. . When I saw that you were using leeks in Welsh sausages, i thought of Shakespeare’s Falstaff, the Welshman who wore a leek on his hat. lol. Isn’t the Leek a national symbol as well as the Daffodil? My Father’s name was Richard Llewellyn Thomas. Our family has Welsh ancestors, who came to America by way of Switzerland..long time ago. I do not know how or why they went to Switzerland , but I think it might have been to escape religious persecution in Wales.? My Father always had a “longing”to visit Wales and England He said the climate was cold, but the people had warm hearts. He had a beautiful singing voice and loved to sing in the choir. i have learned that the men’s choir is a tradition in Wales.. I wish i could make Glamorgan sausages for him, but i will make them for my family. Thank you, Rik, for the recipe ❤ from NW WA🌲🌲🇺🇸
Yes, I imagine the cheese will work just fine. Any slightly sharp cheddar will work. Just not mozzarella. I Loved reading this. Love to NW WA. Best, Rik@@prarieborn6458
You keep me searching for unicorns. First those tiny eggplants, then blood sausage, and now Welsh cheese. (And I still haven’t found your special pan). lol
The search is on. Best, Rik
I'm a Welsh valley girl, never heard of this dish but will absolutely be making it. love your channel.
Thank you. Best, Rik
Great recipe. Where on earth did you find leeks in Thailand?
Leeks are in nearly every big supermarket. Big C, Makro, Go Warehouse, Rimping, Doi Kham, Tops, Central to name a few. All grown in Thailand.
@BackyardChef I usually go to lotus, not seen any there. Guess I'll try market village. Also, I love your channel, I've seen many british food channels, but they do the same few dishes over again. I've either never heard of long forgotten about the foods you cook. Your channel is a breath of fresh air. I've tried a couple of your recipes and will try lots more.
Top job! Thank you for trying. All the recipes work - adjust to your taste, and you won't go wrong. I'm about ensuring someone can put a meal on the table and not waste their money. There are many leeks if you have a Doi Kham outlet/shop down there. They supply the supermarkets too! Best, Rik@@Fiddling_while_Rome_burns
Awesome Rik, i had forgotten all about these, i either made them once or tried them once i cant remember but now youve made this i will give em a go again 👍
Nice one, mate. Steady veggie sausages these. Best, Rik
Your only chopping the parsley and my mouth is watering❤❤❤ i love these not had them for ages 😋😋definitely having ago with these xx thank you xxx
You are welcome! Best, Rik
I lived in South Glamorgan for five years in the early 90s, don't remember this, sounds great though. Also never heard of a white sauce made without a roux.
Brenda, I've shown you two things! Glad I could show something different form the rest. Best, Rik
Many thanks for the reminder, haven’t done these for years and I make my sauce the same same way to 👍🏼🦆💕
Hope you enjoy, Pam. They are fantastic - yes the sauce is a quick way without messing about cooking flour and butter. Best, Rik
These look great, I love leeks. I doubt I'd ever find that cheese but I'll look.
Ues a sharp mature cheddar. Best, Rik
Delia has a version of Glamorgan sausages in her Complete Cookery Course, and I made these many years ago. Utterly delicious. Look forward to trying yours soon.
Thank you. I don't know about her course, would like to go on it. I might learn something. Best, Rik
Ooh this is a new one to me. I miss Caerphilly cheese 😢. My daughter is over from U.K. next week, I think with all my other goodies, she might be able to get me a block in the case 😂.
Ha ha ha, I have just gone through that procedure. Best, Rik
Another great recipe Rik looks extremely nice ❤
Hope you enjoy. Thank you. Best, Rik
This great show congratulations by saying this word for you keep up this greatest ideas of yours style on the making.
Thank you. Best, Rik
Now they look delicious, reminds me of another school favourite, Rissoles in gravy with mash and veg, gonna have a go at these though Rik..
Best
Neil
These are well worth making - tasty! Best, Rik
@@BackyardChef 😎
I grew up in Glamorgan & still live in West Glamorgan & Never had these lol
Crazy because I love all those ingredients.
Old fashioned recipes, need keeping alive. Best, Rik
I love to hear you laugh Rik. Makes my day just a little better. Thanks
Thank you, John. I have to refrain on video. Best, Rik
Those look scrumptious!
Hey, mate, as far as veggie sausages go they are great. You cant go wrong with cheese and leeks, great flavour combo. Best, Rik
Thank you Rik, amazing recipe can I make them the previous day until the rolled and coated in breadcrumb stage - then fridge and fry the next day - my niece is a vegetarian and seems lost during a Christmas family meal, these would be ideal for that
You can indeed! Hope she enjoys. Best, Rik
Thank you so much
Looks realy nice .ill have to try .im keeping all your cooking in my head .i must try all .your fantastic to watch .so skilled at everythibg you do .
I've been cooking for a couple of days. Thank you. Best, Rik
What a brilliant recipe, Rik! I'm getting more into vegetables as a main course, and absolutely love the thought of trying this one! Oh, and I really love your no-nonsense approach to cooking - it's very reassuring and encouraging. All the best!! Peter A
Sounds great! Thanks, Peter. Yes lets keep it simple on here, and make some meals we can all enjoy, and afford to make. Best, Rik
@@BackyardChef Thanks for responding, Rik. Just wondering whether you might have a novel take on the humble 'cauliflower cheese' for a main course? All the best - and cheers for now!! Pete A :)
There is a cauliflower cheese on the channel. th-cam.com/video/d-Hpv5u0wQk/w-d-xo.html Its 2 years old. Good recipe, Best, Rik@@wurlitzer895
OMG where did you get that cheese? I cant find it anywhere. been wanting to make them for ages you are a STAR.
Bobby dazzlers them.
Thank you. It was smuggled to me and I had to share - worth the share. Best, Rik
He hasn't here but, in other comments mentioning the cheese Rik has suggested substituting sharp mature cheddar -which l think is what we know as Tasty cheese here in Aotearoa/ New Zealand.
Another triumph Rik .
All the best from wales🐉🐉
Cheers, Eddie. Thank you. Best, Rik
They look fantastic. I'm going to give them a go.
They are nice, Liz. Worth a go. Best, Rik
I just ask my husband who is from York if he’d had these before, I told him they had leeks in them. He stated they must be dry if they have leaks. Give me strength such a bad dad joke 🤦🏼♀️🤦🏼♀️🤦🏼♀️. But I will have to cook these, they look so good.
Ha ha ha. Love it. Best, Rik
Oh ok it's a cheddar.. Yum making these!
Use a nice sharp mature cheddar if you cant get hold of Cearphilly. Best, Rik
Now that look delicious😋❤
. I didnt get notification on this one...( YT damn u). Have to start to check ur site everyday i guess. But i found it and for sure gonna make this❤️👋🇫🇮
Sorry about that - I have no control. Thanks for looking in. Best, Rik
@@BackyardChef i know. YT does it a lot
Love the idea of accompanying ham/gammon. Also wonder how to add to fish like plaice, sole or similar. Now wondering about flatfish and maybe cockles. Thanks. Very thought provoking
Great suggestion! Best, Rik
I can't wait to make these!!
Hope you enjoy. Best, Rik
Great knife skills chef
Thank you, had a couple of days practice. Best, Rik
Is any body reminded of Bullseye? 70's uk game show. I can imagine this guy doing the commentery on a darts match.Love the recipes.
Thank you. Best, Rik
Would love to see more vegetarian recipes. My daughter is trying to figure out how to add squash or beans to these. What is a substitute for that kind of cheese because I don't think we can get that here?
Sharp, mature cheddar works very well. Best, Rik
YUM
Thanks
I'd never heard of these until recently reading a comment on your channel. I believe I have ancestry from Glamorgan region on my Dad's side, so these are intriguing to me. It sounds like you have a little trouble finding Caerphilly cheese there? Surprising, as we often find it here in NY. Maybe most of it is exported to here? If so, sorry!
That's awesome! You have a head start on most people. Best, Rik
❤❤❤❤❤❤❤
Thank you 😋 Best, Rik
😂 you are fantastic!
So are you! Best, Rik
These look fantastic gonna make some next week. Did you oil the pan you cooked them in?
Yes. Best, Rik
Your food is very tasty 😋❤
Thank you 😋Best, Rik
What is Cafillie(?) Cheese? Looks scrumptious😍
Is a cheese produced locally in Wales. Use a sharp, mature cheddar as as substitute. Best, Rik
Those are a must try. Thank you. Do you have birds?
Thank you. All around me outside - naturally. Best, Rik
from across the great pond in southeast Georgia-USA!! TY for this recipe👩🦼
Thank you. Best, Rik
Where in the world are you getting Caerphilly cheese? Besides Tesco. We don't have that in Tampa Florida
I got it from a friend who got it. I haven't had any since. Thank you. Best, Rik
Sorry to bother you chef but can I freeze them at any point ? Thanks in advance
Yes. At anytime. Best, Rik
Very crunchy becky
If you can’t find that cheese in the US what can be substituted?
Cheddar. Thank you. Best, Rik
Can you use dried parsley
Yes, of course. Best, Rik
What is a good substitute cheese?
Well, I will have to see if that variety ever shows up in New Zealand. Thank you.
MY Appologies, FRANK - I was working too quickly - I read what is a substitute for cheese. Sorry! A substitute would be a sharp mature, cheddar. Best, Rik@@franktalk2585
If we ever speak again, please know that I would never, ever swear like that! I'm off to wash my mouth out with chocolate.
You are a star. You wouldnt believe the type of comments on here. Keep in touch. Best, Rik@@franktalk2585
I'm not even pretending to be vegetarian (or Welsh) but, l LOVE Glamorgan sausages. Given how old the recipe is, l tend to think of them as "accidentally" vegetarian and more likely the product of good housewifery and frugality. As, l live in Aotearoa/ New Zealand, the odds of me finding actual Caerphilly cheese at a price l can afford are pretty much zero and l've just been using a mix of Tasty, Parmesan and any odd bits l have to hand* but, l would really appreciate some tips on a proper substitution.
*Frugal housewife tip. I keep a container in the freezer and put any "tired" ends of cheese in it and, when l have enough, l add them to a quiche or omelette.
Great tip! Best, Rik
Thanks Rik. 😊 Forgot to say, my other tip when making biscuits, meat balls, patties, rissoles etc, is to roughly portion them without shaping then, when l've portioned up all the mix, if l'm unhappy with any of the sizes, l can just take a bit off one and add it to another. No time wasted reshaping and my little OCD heart is happy. 😁
Great recipe but too slow mate. Cheers
I'm not going to change for anyone - I help everyone my way. Best, Rik
You can always change the playback speed to make it go faster. Just click on the little cog icon, select ‘playback speed’ and select how fast you want it to play. Cheers.
Backyard Chef, thanks for this video. I made Glamorgan sausages back in the early 90’s. Never had Caerphilly cheese though, just good old cheddar.
Sorry I commenred before i saw you fry them in the pan sorry
No worries. Best, Rik
Oh wow! Those look amazing!
Thank you. Best, Rik