Title: Selsigen Morgannwg
Categories: British Sausage Vegetarian
Yield: 1 Servings

5	oz	White or brown creadcrumbs
3	oz	Grated hard cheese
1	sm	Onion
1		Egg
	pn	Dry mustard
	pn	Mixed herbs
1	oz	Butter
		Pepper and salt

Mince or chop the onion very fine and soften in the butter before adding to the other dry ingredients -- it makes shaping the sausages easier. Separate the egg and bind the mixture with the yolk. Divide into 6 small sausage shapes, molding with your hands, then roll in flour, dip into the lightly beaten egg white and finally roll in fine breadcrumbs. Deep fry in hot oil until the coating is nice and crisp. Do not reheat in a microwave. (NOTE: when I have made this, I have not bothered with the "outer layer" of breadcrumbs, and it's worked fine -- I think that part is supposed to create a kind of outer skin. If you use pre-prepared crumbs, be sure they're not "seasoned" or else this will be way too salty!)

a traditional Welsh recipe for "Glamorgan Sausages" and they suggest eating it with a "sharp and spicy" (by Welsh standards) sauce such as tomato sauce From: aalbrigh@ucla.edu (adam albright)

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