The historic Welsh county of Glamorgan has long been famous for its sausages – and not just the cheesy ones. Described by one Victorian traveller as “not a whit inferior to those of Epping” (once also known as a sausage hotspot), the Glamorgan variety were originally made with pigs fattened on waste from the area’s equally well-known dairy industry. Though these cheese-based versions are a more recent creation, dating from the middle of the last century, I think they’re not a whit inferior to any meat-based example.
Prep 20 min
Cook 25 min
Makes 6
