The name “Glamorgan sausage” hides a fair old whack of sin. “Leek and cheese croquettes” are something you might legitimately feel bad about having for dinner, something you might be passingly moderate about; or nibble fussily from a hot buffet. Balls to that, says Wales. This is real food, and we’ll treat it as such. It’s a sausage, get on with it.
And sausages they are. Heavy and filling, tending to rich, and with a pleasing bite from the leeks, Glamorgan sausages are the only veggie banger not to feel like a limp apology.
What they are not, however, is the best sausages. The best sausage is finocchiona. (Although in the spirit of diplomacy, I’d also consider a good, mealy, rustic Lincolnshire for the top spot.)
Being as you can’t really add fine-ground pork and still have Glamorgan sausages be either vegetarian or remotely similar to their origin, it’s hard to see a path to a finocchiona mash up. But I do wonder if we can get in some of that gorgeous fennel flavour in there, along with the deep, winey richness.
Let’s have a go.