Selsig Morgannwg

Selsig Morgannwg -- Glamorgan Sausages

There are several versions of Glamorgan Sausages, all very similar, though not completely identical. They are all very tasty. Below is my favorite – I hope you like it, too. These are great when you do not want a fish or meat entrée. ---Peggy Morgan Speakman, recipe contributor to WSCO's newsletter

1 small onion	½ tsp. mustard powder
2 Tbs. butter or margarine	salt and pepper
2 ½ cups fresh breadcrumbs	1 large egg (divided)
¾ cup grated cheese	¼ cup flour
1 Tbs. chopped parsley	¼ cup fine, dry breadcrumbs
¼ tsp. dried mixed herbs	Fat or oil for frying

Peel and finely chop the onion, and gently fry in butter till soft. Mix together the onion, fresh crumbs, cheese, parsley, herbs, mustard, salt and pepper. Blend with the egg yolk. (Add a little milk, if necessary)

Form into 6-10 sausage shapes and roll each in flour. Beat the egg white until frothy. Dip the sausages into the egg white then roll in the dry breadcrumbs. Pan fry in hot oil (or deep fry) Drain well, serve and enjoy.

October 2007-January 2008 issue of Dragon Tales

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