Mention Britain and we probably think of fish and chips.
Mention Ireland and we probably think of Guinness and Irish Stew.
Mention Scotland and we probably think of whisky and fried Mars bars (maybe).
Mention Wales and we probably hit a blank.
Personally I have never come across a Welsh dish, other than Welsh rarebit, which I didn't think came from Wales. Just like Afghan Cookies are not from Afghanistan.
Wales does have a few interesting dishes, glamorgan sausage being one of them. And surprisingly it is vegetarian, if you consider an egg to be vegetable, or non-meat. Glamorgan sausage is also known as poor mans sausage because it has no meat.
The sausage is made from a few very basic ingredients which are most probably sitting in your pantry and refrigerator. Even though the ingredients are pretty basic, the result really surprised me. I found it absolutely delicious, crunchy on the outside and firm but soft on the inside. It reminded me of a pie that I ate in New Zealand, and which I haven’t seen anywhere else. I don’t remember the name and it wasn’t quite a regular pie. The pie was coated with bread crumbs and either deep fried or baked. It was cheesey inside. Glamorgan sausage has very similar smell and taste.
The recipe suggests caerphilly cheese. Caerphilly cheese is a hard, white crumbly cheese originating from the area around the town of Caerphilly in Wales. It generally has a fat content of around 48%. I didn’t have caerphilly cheese so I substituted with cheddar. It was perfect. Maybe next time I will try feta.
Recipe adopted from Telegraph
4 cups (250g) fresh white breadcrumbs
200g Caerphilly cheese (or use cheddar)
75g leek (white part) or spring onions or regular onions, finely chopped
1 tablespoon dried mixed herbs (or 1 tablespoon fresh parsley and ½ teaspoon thyme)
2 eggs lightly whisked
1½ teaspoon English or Dijon mustard
3 tablespoon milk
Salt and pepper
Butter for shallow frying
- Mix together 170g of the breadcrumbs, cheese, milk, leek or onion, herbs, salt and pepper. I put everything in a food processor and pulsed it. Note: only use 170 grams breadcrumbs, set aside the rest for coating the sausage
- In a separate bowl mix the eggs with mustard and set aside about ¼. This will be for coating the sausage
- Add the rest of the eggs to the breadcrumb mixture and mix until a paste is formed.
- Divide the mixture into 12 and shape each portion into a sausage. Refrigerate for 10-20 minutes so it sets (optional)
- Coat the sausages with the egg mixture, followed by the breadcrumbs. Refrigerate for 30 minutes (optional)
- Heat frying pan over medium heat and shallow fry the sausage until golden brown and delicious, about 5-8 minutes.