Selsig Morgannwg

Selsig Morgannwg, known in English as Glamorgan Sausages, is a traditional Welsh vegetarian sausage originating from the historic county of Glamorgan in South Wales. Unlike meat-based sausages, these are formed from a seasoned mixture of breadcrumbs, Caerphilly or similar cheese, leeks, eggs, and mustard, then pan-fried or baked until golden and crisp on the exterior. The leek, a national symbol of Wales, serves as a defining aromatic ingredient, lending the sausages their distinctly Welsh character. Though classified here within the breads and baked goods category due to their breadcrumb-dominant composition and baked preparation method, they are more broadly recognized as a savory main or side dish in Welsh culinary tradition.

Cultural Significance

Glamorgan Sausages are one of the most celebrated dishes in Welsh cuisine and carry considerable national pride as a symbol of Welsh vegetarian heritage predating the modern vegetarian movement by well over a century. The dish was documented as early as the mid-nineteenth century by writer George Borrow in his 1862 travelogue 'Wild Wales,' suggesting an established culinary tradition well before that date. During periods of meat rationing, particularly in World War II, the recipe gained broader popularity across Britain as a practical and satisfying meat-free alternative.