Glamorgan sausage

Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book Wild Wales by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork. The modern vegetarian version became popular during the Second World War when meat was harder to come by, and is now mass produced by at least two companies. Variations include swapping the leeks for onions, as well as different herbs and spices, and various types of cheese.