Glamorgan sausage

Glamorgan sausage(Welsh:Selsig Morgannwg) is a traditionalWelshvegetarian sausagefor which the main ingredients arecheese(usuallyCaerphilly),leeksandbreadcrumbs. It is named after thehistoric countyofGlamorganin Wales.
The earliest published mention of the dish is from the 1850s in the bookWild WalesbyGeorge Borrow, although earlier records in the Glamorgan Archives show a version which containspork. The modern vegetarian version became popular during theSecond World Warwhen meat was harder to come by, and is nowmass-producedby at least two companies. Variations include swapping the leeks foronions, as well as different herbs and spices, and various types of cheese.
The origins of Glamorgan sausages are unknown. Research conducted at the Glamorgan Archives inLeckwithdiscovered that there is at least one traditional recipe which used meat.In a notebook dated between 1795 and 1813, John Perkins, of Ty-draw,Llantrithyd, included 1 pound (0.45 kg) each of leanporkand fat in his recipe for Glamorgan sausage.The spicing was also different from modern versions, calling for the use ofcloves,sageandginger.
The first published mention of them was byGeorge Borrowin his bookWild Wales, written in the 1850s and published in the next decade. He described them as "not a whit inferior to those ofEpping";Epping sausages were skinless meat-based sausages.Borrow visited Y Gwter Fawr (now known asBrynamman); theTregib Armshas been suggested as the location at which Borrow ate his sausages.
Newspaper advertisements promoting the sale of Glamorgan sausages begin to appear from 1869 onwards, with the first advert placed by pork butcher Henry S. Hammond of 288Bute Street,Cardiff, placed in theWestern Mailon 15 December.Hammond continued to advertise over the next several years, and by 1873 was claiming that the demand necessitated making the sausages on an hourly basis, and referenced other makers of the sausages making theirs days in advance prior to sale. The advert makes it clear that the sausages were made from "choice dairy-fed pork".
Glamorgan sausages are thought to have been originally made with Glamorgan cheese which is no longer made due to the near-extinction of theGlamorgan cattlefrom which it was produced.They rose in popularity during theSecond World Wardue to rationing limiting the volume of meat.The Welsh Gas Board promoted the sausage in a cookbook published in the 1950s, in which it did not specify the type of cheese to be used.
In 2005, a campaign began to register the Glamorgan sausage under theEuropean Uniongeographical indications and traditional specialitiesscheme. This would have resulted in only Glamorgan sausages that were made in Glamorgan being labelled as such. The move was led by Greta Watts-Jones, who runs the Cwrt Newydd company inCowbridge, which was the only major manufacturer in the area. Her main competitor, Cauldron Foods, is based inBristol, England. This protection had previously been extended to Welsh lamb and beef.The vote to gain this status, alongsideCaerphilly cheese, was held in March 2006 at theEuropean Parliament, but was not passed into law.
In modern versions, Caerphilly cheese is used, which is a descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour.The basic recipe calls for a mixture of cheese,leeksandbreadcrumbs,although some recipes swap the leeks foronionsorspring onionsand may add herbs such asparsleyor further flavourings such asmustard.The mixture is then rolled into sausage shapes, and then fried. There is no sausage casing used, although egg is used to bind the mixture so that it does not fall apart during the cooking process.
In various recipes, other substitutions and additions are suggested. TheHairy Bikers(Dave MyersandSi King) suggest Welsh cheddar as an alternative to Caerphilly and propose that it should be served with ared onionandchilli pepperrelish.An Australian recipe suggestsLancashire cheeseas an alternative ingredient.Regarding the breadcrumbs, chef Bobby Freeman suggests using half brown and half white breadcrumbs, while the cookbook for the London-based restaurant Canteen proposes using a combination of boiled potatoes and breadcrumbs for the coating of the sausage.There is also aveganvariant of the sausage, using vegan cheese instead.
Cooking techniques for the leeks vary, as some recipes call for them to be mixed in raw, while others suggest browning them first in afrying pan. If left raw, they can lend a crunchier texture to the sausage. Both the Hairy Bikers and Canteen opt for cooking the leeks first.A variety of herbs are used, with Canteen using sage as seen in the Perkins recipe,in addition tonutmeg. The Welsh Gas Board recipe simply called for "mixed herbs", whileFelicity CloakeinThe Guardiansuggested the addition ofthyme. For the frying, the gas board and chefSophie Grigsonsuggested the use oflard, while the Bikers usedvegetable oil. Both Cloake andThe Daily Telegraphwriter Nigel Godwin proposed frying Glamorgan sausages in butter.