The earliest reference anyone has been able to find to these Welsh vegetable croquettes is apparently a line by the nineteenth-century English author, translator, and traveler George Borrow in his book Wild Wales: Its People, Language and Scenery, vintage 1862. After spending the night at a raucous inn at “Gutter Vawr” (the Welsh mining town formerly called Y Gwter Fawr and since renamed Brynamman), he descends from his room for a morning meal. “The breakfast was delicious,” he reports, “consisting of excellent tea, buttered toast, and Glamorgan sausages, which I really think are not a whit inferior to those of Epping.” Interestingly, he doesn’t mention that they contain no meat (Epping sausages are pork sausages flavored with assorted herbs, often cooked without casings). Glamorgan, in far southern Wales, is one of the thirteen original Welsh counties, and was once a small kingdom of its own. These sausages—which were originally a farm family’s meat substitute—are said to have been named not for the county but for the cheese made from the milk of Glamorgan cattle, an old Welsh breed now almost extinct.Recipe courtesy of cookbook The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews. Click here to purchase your own copy.
Enjoy this flavorful Italian sausage served with sauteed onion and green pepper with melted mozzarella cheese. Of course, what could be better than cooking all those ingredients in a sauce and putting it all in a hoagie? Recipe courtesy of Chick Who Cooks.
This classic Southern appetizer is a staple at holiday gatherings across the region. With just four common pantry ingredients, it couldn’t be easier to make (or more delicious).21 classic Southern recipes to cook right now.
Bite into these individually portioned sausage meatballs to reveal the gooey cheese center. You can make these on the grill and serve hot, or pan fry them on the stove until golden, and then cover for about two minutes to help the cheese center to become molten.Recipe Courtesy of Clint Cantwell, Grillocracy.com
The majority of French sausages, or saucisses, are made with 100-percent meat, give or take the spices, onion, and other flavorings, but certainly with no rusk or bread fillers. Increasingly, U.S. producers are starting to follow suit, given the demand for gluten-free sausages and also ones without any carbs, so it is now possible to buy a good selection in most supermarkets. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.
Sure you could have a hotdog. Or you could go for the extra point and opt for a sausage sandwich instead. Sliced fresh onions and peppers are lightly grilled alongside spicy sausage for an all American snack that bites back.