Having found myself with some stale-bread-turned-breadcrumbs at my disposal today, I was running through the various things that I could do with the breadcrumbs and hit upon the excellent idea of using them to make some glamorgan sausages for dinner. Glamorgan sausages are a type of a meatless sausage originally developed in Wales in the 19th century and revived during WW2 because of the general shortage of meat due to rationing. They have also been referred to as a “Poor Man’s Sausage” because of the lack of meat therein. However, it would be a distinct shame if these sausages were only ever considered as an option where meat was either not available or not affordable, because they are quite worthy of consideration in their own right. (But, hey, even if the recession is the motivating force behind getting these sausages on your plate, you will, I think, be glad once they get there!)
Whaddya Sayin’?