The Full Welsh Breakfast

Question

https://www.delightedcooking.com/what-is-a-welsh-breakfast.htm

The components of a Welsh breakfast vary, and are a topic of debate. Some common features are bacon, sausages, cockles, laverbread, black pudding, oatmeal, eggs, fried mushrooms, tomatoes, and smoked fish. It is also possible to see some cold ingredients, like fresh fruit and cereals, although these may not always be of Welsh origin.

Answer 1

Well SFA, I am REALLY disappointed to have to tell you that the Welsh did not come up with Stargazey Pie for their breakfasts, that had to wait upon the creativity of the Cornish! Traditionally herring doing the stargazing, but could be other fish too, maybe pilchards... (Brrrr...and yuck too...LL ... LL ... LL...) I did not watch your (awful) video, but something tells me black pudding has blood in it...why not just knock us all off with some Scottish haggis for breakfast, including the sheep entrails?

Comments

We had haggis in Scotland once (during an elaborate haggis ceremony), and it tasted like hamburger. I suspect that was done for the benefit of the (mostly) American tourists, although there were some Canadians and Aussies also.

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Yes Tink I always assumed haggis was some nice ordinary oatmeal beautifully presented for the tourists, then I met a Scotsman in Iowa...never quite recovered from his description of the original composition...

Answer 2

Siân has a most charming and friendly smile.

Comments

She's prolly been eating too much cockles and black pudding...for her breakfast...

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Black pudding and Blutwurst are delicious!

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Tink, you are corresponding here with someone who values courtesy and graciousness among humankind very highly...to the extent that I really worried my nasty comments about Welsh breakfast might hurt SFA feelings...almost came back and took them off...

However at the same time I was formerly one of the world's pickiest eaters and never totally got over that -- and there are certain things I would be unable to do even for the sake of good manners.

And Black pudding and Blutwurst truly do sound like two of those certain things  

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Virginia, you just need to pick up a few pointers from this gourmet chef:

And canned Blutwurst has a shelf life of over 10 years!   Great emergency survival food!  

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Hard to believe there are actually 14,309 people who watched that video...and at age 77 this-year-to-be, the actuaries give hope I would not need to survive another ten years, waiting around for that extreme an emergency to arise!

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Well, one thing I have to say about the Germans, is that they tell you exactly what's in Blutwurst... blood.

Not like the Brits, who euphemize their bloody concoctions as 'black pudding.'  An innocent like me might say, "Oh, that sounds delicious... is it pudding made with black licorice?" 

(sorry, SFA, I couldn't resist)

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Love Black pudding...

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SFA, are you getting your feelings hurt yet? Tink and I are waxing pretty wild on your thread, here!  I mean really; licorice pudding? (When the Welsh get that, then I will come to Wales for the pudding, I love licorice! Then we can all head over to Glamorgan for cricket and daffodils...)

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In college, I often went to a German deli on weekends for lunch. I had sandwiches of various sorts... liverwurst, teewurst, jagdwurst and yes, blutwurst.  

They were all good. 

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Oh Tink you have courage, you are a better man than I am Gunga Din

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@ Virginia @ SFA

Happy St David's Day!  (March 1) 

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They indeed have a form of blood sausage in India.

https://timesofindia.indiatimes.com/travel/Meghalaya/Blood-Sausage/ps49182194.cms

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omg, I keep telling you, SOLVED is SO educational! Now I know about St. David, and even in time to go out and procure my daffodil and my leek in time for Mar 1!

"St David is the patron saint of Wales and he is celebrated on the 1 March. To mark the day, Welsh people around the world wear one or both of Wales's national emblems - a daffodil and a leek. ... Patron saints are chosen to be special protectors or guardians over all areas of life."

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Oh no...well, you find country folk all over the world, wasting nothing, and then it turns into a delicacy! 

"Eating cooked meat and seeing it raw is an entirely different story. We walked through narrow lanes where half-cut cow and goat heads were displayed. The shoppers could choose which part they wanted to buy right from eyes, to the brain."

...and, 

"Pork meat, which includes almost everything right from liver, lungs, intestines and other parts is minced to a coarse paste with local spices. The resulting mashed pork is soaked in pig blood, rolled into the form of a sausage and smoked over wood fire. It is then rolled in thin layers of sliced pork fat that is yellow in colour."

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Is wearing a leek supposed to keep all the evil monsters that roam about in Wales at bay...?

(sort of like keeping the vampires away in Transylvania by wearing a garlic clove?) 

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ima wait for SFA to weigh in on this one Tink...the evil monsters and the leeks...just putting in here as a placeholder so I will get notified of this important issue...

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Yes..St David’s Day tomorrow ....i see a thread coming on...I blame Max Boyce for the leeks.

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......I shall wear my leek to ward off the Evil dragons..

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SFA it is saying that your video is unavailable; is that just in the USA, can you still play it?

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I’ll see if I can find another version

Try this one..it’s not the same album

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Nope this says unavailable in my country on copyright grounds.

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A VPN might work...

Answer 3

Black Pudding does have blood in it but tastes delicious and that video shows how to prepare laverbread and cockles.....

And the the free roaming haggis herds are a major attraction in Scotland.....

Haggis is avaiable in a tin my former online friend in West Palm Beach once told me.She was given it for Christmas>

As for Stargazey pie..i’ve only been to Cornwall once.I knew there was a reason...

Comments

Did your friend in West Palm Beach venture to eat the canned haggis...? 

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Yes I would like to know also -- did she really eat it? I DO get it, as to why people concocted that stuff...from frugal times that you wasted nothing! 

My own farming family would butcher and make head cheese from the brains and blood...even pickling the pigs feet? HUGE treat for my father...also he loved my mother's homemade oxtail soup...I can still remember watching her rolling out the noodles and cutting them...and you could procure the bony oxtails in any grocery meat dept  in the 1950's! (Shudder)

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I tried calf's brains once. And pig's knuckles once.

Never again, for either of them.

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Oh Tink you can just put them (the brains and knuckles) into a can and wait for an emergency survival!

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Did she eat the haggis?

I don’t think she ever opened it...she thought about getting her husband to try it( he being English) but i think the tin remained on the shelf.

Sadly she left the forums we shared...so i can’t ask her now.

And i wasn’t offended by any comments,..

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Oh that's nice, SFA...no offense...from this thread, I was actually considering to post about hog maws and chitterlings, the stomach and intestines, in the American Deep South it is considered good luck to eat them on New Year's Day...you must of course wash and clean those thoroughly before cooking, and OH THE SMELL!

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Answer 4

How the hell do you eat all of that and then still go do chores? Way too much for me.

Comments

Yes, a cuppa coffee and a bowl of Cheerios with milk does it for me.  I'm never very hungry in the morning.

Answer 5

None of you have lived until you've sat down to a plate of Toad in the Hole with onion gravy.  And of course, then there's spotted dick.....how could you not love this "cuisine" if for the titles alone.

As a point of interest, I have bought myself a sausage making machine, have found myself a good recipe and just need to bake off some rusk and buy the hog casings before I start churning out British bangers.  I cannot wait....I am just on the cusp of new gastronomic discovery.   Oh rapture...... 

Comments

I had toad in the hole for lunch yesterday....with onion gravy...

Love the humble sausage....try a battered sausage.