Cymru Wales

Glamorgan sausages | selsig Morgannwg

Sut i wneud selsig Morgannwg! How to make Glamorgan sausages. In his 1862 travel guide, Wild Wales, George Henry Barrow described being served Glamorgan sausages as a breakfast dish, where they were paired with a cup of tea and toast. While still occasionally popping up on breakfast menus, the sausages are more regularly eaten at lunch or dinner, either as a starter with a dip or chutney, or as a main with a side of mash, veg and gravy. A sausage unlike any other, cheese-filled Glamorgan sausages have evolved from a Welsh wartime staple into a permanent fixture on pub menus around the UK. How to make Glamorgan sausages Serves 4 | Prep time: 20 minutes | Cook time: 30 minutes Ingredients 40g butter 2 medium leeks, finely chopped and washed 2 tsp fresh thyme, finely chopped Salt, pepper and nutmeg, to taste 1 tsp mustard powder 2 eggs, whites and yolks separated 2 tbsp milk 200g Caerphilly cheese 100g breadcrumbs, plus more for coating 2 tbsp of finely chopped fresh herbs (a mix of parsley and chives works well) 50g plain flour Method Step 1: Begin by melting half of the butter in a pan and sweating the chopped leeks and thyme until soft. Season with salt, pepper, nutmeg and mustard powder. Step 2: In a small bowl, beat the egg yolks and half of the milk together. In a larger bowl, crumble the cheese into the breadcrumbs and add the cooked leeks followed by the egg yolks and milk. Finally, add the thyme. Give a good mix and press the mixtures into the shape of eight sausages. If the mixture is too dry, add a touch more milk. Step 3: At this point, putting the mixture into the fridge for half an hour will help the sausages to set and will make life easier when crumbing, but it is not essential if you are in a rush. Step 4: Preheat the oven (190C/fan 170C), then whisk the reserved egg whites and remaining milk in a shallow bowl. Place the flour in another bowl and the remaining breadcrumbs into a third. Step 5: Take your set sausages and dip each first into the flour, then into the egg whites and then finally into the breadcrumbs, ensuring they are all fully coated. When rolling the sausages, use one hand for dipping them into the flour, and the other hand for dipping into the egg whites and breadcrumbs. Step 6: Melt the remaining butter in a pan big enough to hold the sausages over a medium heat and add the sausages. Cook until just golden on each side and place in the oven (in your pan if ovenproof or transfer onto a baking sheet) for approximately 15 minutes, until golden and piping hot. Full recipe and more information: https://www.wales.com/visit/food-and-drink/welsh-recipes/glamorgan-sausages Rysáit llawn a mwy o wybodaeth: https://www.croeso.cymru/cy/pethau-iw-gwneud/bwyd-diod/bwyd-cymreig/selsig-morgannwg-ein-rysait-gymreig-draddodiadol #recipe #recipes #recipeoftheday #recipevideo #Welshrecipes #blascymru #cymru #wales