Recently I was doing some research on Gorwydd Caerphilly and found this recipe for a vegetarian “sausage” from Wales. I had to try it out, especially because I had never cooked with Gorwydd before and was intrigued by the prospect. The first Glamorgan Sausage recipes are from 1863, though this hearty vegetarian sausage received renewed popularity during World War II due to meat rations.
One of the main ingredients is a traditional style of welsh cheese called Caerphilly. The original recipe for Caerphilly cheeses date from around 1830. Moist and full of flavor, Caerphilly is best-enjoyed 3-5 months old.
I found them to be delectable and hard to stop eating. Imagine a delicious fried cheese treat, easy to make, and a great addition to any brunch. But enough history—on with the recipe!
What You’ll Need:
How To Do It:
Gather your ingredients.
Start by placing the breadcrumbs in a bowl with the herbs and salt, whisk together lightly.
In a second bowl, combine two of the eggs and the mustard, lightly beaten.
Now it’s time to chop the leek and grate the cheese. Be sure to do these tasks caerphilly – nothing spoils cooking like a cut!
Add the leek and cheese to the breadcrumbs, mix completely. Add the eggs and milk and stir until you get semi-sticky dough-like mix.
Whew, we’re half way there.
Now take the mix and separate it into 8 sausage links. (I chose to separate it into 14 smaller squares so that I would have an easier time sharing my treats.)
For the next step you’ll need two small plates or bowls. On the first plate, put the remaining breadcrumbs. On the second plate, put a lightly beaten egg.
Melt the butter in a large frying pan – it’s time to fry!
Roll each sausage in the egg, then the breadcrumbs, making sure to cover each evenly. Add the links one by one to the frying pan; flip them a few times until browned.
Remove cooked sausages onto a plate topped with paper towels and let rest for 1-2 minutes before plating and serving. This will help soak up excess butter.
Glamorgan sausages are a great option for party appetizers this holiday season or as indulgent vegetarian breakfast bangers. Whichever way you choose to use them, enjoy it and keep cooking!
By: Joe Green
Cheesemonger at 9th Street