St David’s Day approaches. I’ve been marking just about every high day and holiday that I possibly can recently, in a bid to differentiate my lockdown days. But with a Welsh husband and Welsh in-laws, I don’t need any extra encouragement to celebrate St David’s Day. Joining the obligatory Welsh cakes, and possibly some bara brith, this year is the Glamorgan sausage.
If you’re thinking ‘what the hell is a Glamorgan sausage?’, then come over and join me in my corner, it’s cosy here, and we have snacks. I confess that when I first decided to make glamorgan sausages, I wasn’t 100 per cent sure what they actually were.
It’s a vegetarian sausage, but not the Linda McCartney variety. They’re sausages in the technical sense, in that they’re sausage-shaped, and they have a filling kept in place by a casing, but they’re much closer to a Spanish croquette than a banger or a frankfurter.
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