The Glamorgan Sausage, or Selsig Morgannwg, is a traditional vegetarian Welsh sausage which contains two very Welsh ingredients; Caerphilly cheese and leeks. It seems that they used to be made using Glamorgan cheese, but such a thing is no longer available, though it is reportedly very much like the creamy Caerphilly. If Caerphilly cheese is not available where you live fear not, mature cheddar cheese or something a little creamier will do just fine. Besides, it’s the breadcrumbs that really hold these incredibly tasty sausages together.
Being able to identify and prepare the cheaper cuts of meat is one of the many paths to becoming truly frugal. As my tips section explains, meat is the main culprit behind the lack of frugality these days. Indeed, if you’re going to be excessively carnivorous, you may as well do it economically. Not only this, but the cheaper cuts are often the most flavoursome; lamb bread and pork hand are evidence of this. The reason for their relative lack of expense is the fact that they can often take a while to prepare or cook. Lamb breast is also considered to be too fatty by most people. However, one must remember that the cooking process has the added effect of melting most of the fat present in meat; this makes its use entirely optional.
Welsh rarebit, or rabbit, is a traditional twist on the classic cheese on toast. In truth, I don’t suppose this is a dish confined to our small corner of the world, since English rarebit, Scotch rarebit and Irish rarebit also exist. However, I’m not certain if those rarebits made in the other corners of the British Isles bare the exact credentials of the well-known Welsh version. It is important to highlight that the original dish was called Welsh rabbit, rather than rarebit. It makes sense, perhaps, that the name was changed to distinguish it as a non-meat dish.
This is my second, and much belated, entry in the ‘Keeping Alive a Tradition’ series which aims to bring to the fore any recipes which have had a particular bearing on my heritage. The first recipe, cawl, is a favourite of mine and though it is well known nationally, it remains rather unappreciated on an international scale. Welsh cakes share no such problem as they are widely available throughout the United Kingdom and probably beyond, though I have no evidence of that. Nevertheless, a series of posts dedicated to Welsh cuisine couldn’t possibly be considered credible without the inclusion of these delicious drop scones.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.