The Smithsonian Folklife Festival  has taken over the Mall in downtown Washington DC and, once again, it doesn’t disappoint. The festival seeks to increase awareness of various cultures and traditions through exhibits, presentations, performance, demonstrations and, best of all, food. This year, Wales was the featured nation. Flanagan’s Harp and Fiddle has a food tent set up with several menu items that are suitable for vegetarians…including a vegetarian Glamorgan sausage.
According to a more detailed menu,
Glamorgan sausages, traditionally made as a way to make use of stale bread and leftover cheese, are now a staple of Welsh menus. After adding onion or leek, a little mustard, and a beaten egg for moisture, the mixture is molded into sausage shapes, dipped in breadcrumbs, and fried. Served with a pickle or chutney, Glamorgan sausages are enjoyed by vegetarians and meat lovers alike.
The Glamorgan sausage was quite good and served nice and hot. The crisp outside protected a soft core. Make no mistake, this was not made to mimic an actual sausage as it is quite bready. As an afternoon snack, it tasted quite good and I must now figure out how to make it. I must also find some of the Tomos Watkin’s beer. It paired perfectly with the meal.
The Folklife Festival is free of charge and runs until July 5, 2009.