Glamorgan sausage is mentioned by George Borrow in his work, Wild Wales, written in the 1850s and published in the next decade. These sausages were originally made with Glamorgan cheese which is no longer made due to the near-extinction of the Glamorgan cattle from which it was produced. In modern versions, Caerphilly cheese is used, which a direct descendant of the old traditional Glamorgan cheese recipe and lends the same general texture and flavour.
- Godwin, Nigel (27 February 2009). "St David's Day recipes: Glamorgan sausages". The Daily Telegraph. Retrieved 4 March 2012.
- International Dictionary of Food and Cooking. Chicago: Fitzroy Dearborn. 1998. p. 232. ISBN 978-1-57958-057-5.
- Borrow, George. "Wild Wales". Adelaide University. Retrieved 4 March 2012.
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