Glamorgan sausages ~
While normal sausages are made with meat, these are made mainly from grated cheese mixed with breadcrumbs, herbs and chopped leeks or onions. The recipe varies from place to place, and even from day to day, so they are sometimes quite spicy, and sometimes not. Use egg yolk to bind the mixture and roll into small sausages. The "skin" is made by rolling in flour, dipping in egg white and then rolling in breadcrumbs. Glamorgan Sausages are usually served with potatoes.
Welsh cakes ~
Also known as bakestones.
Ingredients: 1lb self-raising flour.
8oz buttor or good quality margarine
8oz granulated sugar,
and a small amount of caster sugar to serve
Teaspoon of mixed spice
Half teaspoon salt
2 large eggs and a drop of milk
Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll. Roll out - not too thin, a bit less than a quarter of an inch - and cut into rounds about 2" across. Cook on a griddle or hot plate and turn once when brown. Dust with a little caster sugar to serve.
This is simply a stew or country soup made of meat and vegetables, all cooked together in a large pot or cauldron. Needless to say, the ingredients traditionally depend on what is in season and what meat is handy; bacon and mutton were most common originally. Herbs and seasoning is entirely according to the whim of the cook (cooks' whims are one of the most important ingredients in traditional cooking). Mutton is not easy to get hold of these days - everybody wants lamb, but mutton had better flavour and needed a lot of cooking. Potatoes, leeks and onions were most commonly used for vegetables.
1 lb (455 g) lambs liver
1/4 lb (115 g) onions
6 ozs (170 g) white bread crumbs
4 tsp dried sage
1 beef OXO cube
Knob of butter for each faggot
1/2 pt (330 ml) water
Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
Put bread crumbs in large mixing bowl.
Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Add the sage and mix thoroughly.
Shape the mixture into small balls (should make 8 to 10).
Place in a greased ovenproof dish or tin.
Put a small knob of butter on each faggot.
Make stock with OXO (beef) cube and water and pour around the faggots.
Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
Remove foil and cook for further fifteen minutes.
Remove faggots and when cool cover and keep in the fridge until required.
To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.
Thicken stock to make a gravy and pour over.
Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread.
Makes 8 to 10