page_title: Glamorgan sausage
section_title: Variations
hierarchical_section_title: Glamorgan sausage / Recipe / Variations
caption_attribution_description: English: Glamorgan Sausages with Tomato Chutney Français&#160;: Saucisses de Glamorgan avec un Chutney de Tomates
context_page_description: Glamorgan sausage is a traditional Welsh vegetarian sausage for which the main ingredients are cheese, leeks and breadcrumbs. It is named after the historic county of Glamorgan in Wales.
  The earliest published mention of the dish is from the 1850s in the book Wild Wales by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was harder to come by, and is now mass-produced by at least two companies. Variations include swapping the leeks for onions, as well as different herbs and spices, and various types of cheese.
context_section_description: In various recipes, other substitutions and additions are suggested. The Hairy Bikers (Dave Myers and Si King) suggest Welsh cheddar as an alternative to Caerphilly and propose that it should be served with a red onion and chilli pepper relish. An Australian recipe suggests Lancashire cheese as 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.
  Cooking techniques for the leeks vary, as some recipes call for them to be mixed in raw, while others suggest browning them first in a frying 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 to nutmeg. The Welsh Gas Board recipe simply called for "mixed herbs", while Felicity Cloake in The Guardian suggested the addition of thyme. For the frying, the gas board and chef Sophie Grigson suggested the use of lard, while the Bikers used vegetable oil. Both Cloake and The Daily Telegraph writer Nigel Godwin proposed frying Glamorgan sausages in butter.
caption: Glamorgan sausages, served with a tomato chutney
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