Hungarian sausages soups like Jókai bableves, in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place
Glamorgan sausage making the sausages on an hourly basis, and referenced other makers of the sausages making theirs days in advance prior to sale. The advert makes it clear that the sausages were made from "choice dairy-fed pork". Glamorgan sausages are thought to have been originally made with Glamorgan cheese which is no longer made due to the near-extinction of the Glamorgan cattle from which it was produced. They rose in popularity during the Second World War due to rationing limiting the volume of meat. The Welsh Gas Board promoted the sausage in a cookbook published in the 1950s, in which it