[Sca-cooks] Harvest Days - Feast Report/cheese sticks

[Huette von Ahrens]

Twenty five years ago, I made Glamorgan Sausages for a coronation banquet. In the 
Time/Life cookbook series, it was mentioned that there was mention of it in the 16th 
century.  I have never found any other mentions of this, so I would treat this as
period-oid, but it was a big hit at my banquet.

Selsig Morgannwg (Glamorgan Sausages) 
   Servings:  6
 
5 oz Fresh white breadcrumbs             
1 Small onion finely chopped 
3 oz Grated cheese [I used cheddar]                      
1 Pinch of dry mustard, salt and pepper
2 Eggs 
Flour to coat    
  
Mix breadcrumbs and cheese, finely chopped onion and seasonings.  
Beat together 1 egg and 1 egg yolk and use to bind mixture.
   
Make into even sized sausage shapes (12) and roll in flour.  Coat in
beaten egg white.  Fry in hot fat or oil.  Serve hot or cold.

Huette

--- Stephanie Ross <hlaislinn at earthlink.net> wrote:

> 
> 
> > > The batter for this helps make the dish.  Egg yolk, flour and a little
> white 
> > > wine.  Cariadoc's recipe is 8 egg yolks, 2 tablespoons of flour and 1
> 1/2 
> > > tablespoons of wine to 1/2 pound cheese.  I gave it a try many years
> ago and 
> > > it turned out pretty good.  I've got a couple pounds of a really good
> Extra 
> > > Sharp Cheddar in the refrigerator.  It sounds like a dish for the
> weekend.
> > >
> > > Bear
> >
> > Yeah, and mozzerella isn't exactly "good rich cheese", going back to my
> question about mozz sticks. I bet these are the bomb with sharp cheddar,
> and all the more so for being battered and fried. Does the cheese melt
> really well inside the batter? Do they have to be served hot, or are they
> ok cold?
> >
> > ~Aislinn~
> 
> 
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Remember that while money talks, chocolate sings.

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