Talk:Glamorgan sausage

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Recipe for Glamorgan Sausages

Ingredients

   * 175-200g fresh white breadcrumbs
   * 150g Caerphilly cheese or Lancashire cheese, crumbled or grated
   * half a leek or 6 spring onions, very finely chopped
   * 1 tbsp chopped parsley
   * half tsp thyme, leaves only
   * black pepper
   * 2 eggs, lightly beaten
   * 1 1/2 teaspoons English or Dijon mustard
   * 2-3 tablespoons of milk
   * 45g butter or 3 tablespoons of sunflower oil

Method

1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well.

2. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy.

3. Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate. One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up.

4. To fry the sausage, heat the butter or oil in the frying pan and fry the sausages briskly for about 5 minutes until brown, reduce the heat and fry for a further 3-4 minutes.

5. To grill, preheat the grill. Drizzle the sausages with a little melted butter or oil and grill the sausages under a pre-heated grill until well browned on all sides, turning frequently. —Preceding unsigned comment added by 212.159.51.91 (talk) 12:15, 28 February 2010 (UTC)

GA Review

This review is transcluded from Talk:Glamorgan sausage/GA1. The edit link for this section can be used to add comments to the review.

Reviewer: Jaguar (talk · contribs) 21:01, 10 April 2016 (UTC)

Will do shortly. JAGUAR  21:01, 10 April 2016 (UTC)

Initial comments

• The lead summarises the article perfectly, so no issues here
• "and the same again of fat in his recipe for Glamorgan sausage" - I'm confused, does this mean the fat weighed 1 pound, the same as lean pork?

• Surprisingly, yes. But I've edited it to make it clearer that was what I meant. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• " was by George Borrow in his work, Wild Wales" - book? The lead states it's a book too

• Changed work to book. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "in which it didn't specify the type of cheese to be used" - did not

• Corrected. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "in modern versions, Caerphilly cheese is used, which a descendant of the old traditional Glamorgan cheese recipe" - which is a descendant

• Corrected as suggested. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "although egg is used to bind the mixture so that it doesn't fall apart during the cooking process" - does not

• Done. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "The Hairy Bikers, Dave Myers and Si King," - this sounds like the Hairy Bikers and Myers and King are three different entities. I'd recommend using a hyphen or semi-colon, but it's your call

• I've put them in brackets. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "He described them as "not a whit inferior to those of Epping"" - Epping is a dab link

• Fixed to Epping, Essex. Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• "or further flavourings such as mustard" - mustard is a dab link (surprisingly)

• Changed to Mustard (condiment)

• No dead links

Reading this has made me hungry. The next time I'm passing through south Wales I'll have to keep an eye out for this! On hold until all are clarified. JAGUAR  21:06, 10 April 2016 (UTC)

• @Jaguar: Funnily enough I ended up eating some leeks in cheese sauce for dinner tonight. I think I had these on the brain! Miyagawa (talk) 21:49, 10 April 2016 (UTC)

• Thanks for addressing them! I wish I had luxuries like that in my cupboards LOL. This meets the criteria now, so promoted JAGUAR  11:18, 11 April 2016 (UTC)

"Traditionally vegetarian"

Given that cheese is traditionally (though not always) made with animal stomach lining, Glamorgan sausages aren't strictly vegetarian depending on your definition of vegetarianism.Gymnophoria (talk) 12:04, 22 November 2016 (UTC)

For many years virtually all British cheeses have been vegetarian. [[1]]Stub Mandrel (talk) 16:53, 19 June 2019 (UTC)