How to make the full Welsh breakfast –the basics
Start by frying off your locally-sourced sausages – there are lots of Welsh sausages to try and the award-winning Langford’s Welsh Sausage Company is a good choice.
Whichever brand you go for, follow the cooking instructions, though one chef says we’ve been cooking them wrong, according to the Mirror.
Chef and food blogger Martin King said that instead of cooking them on high heat (whether that’s under the grill, in a frying pan or on the barbecue) they should be heated nice and slow, taking at least 30 minutes.
He explained: “Cooking them for a long time at a low heat is going to cook them through sufficiently, allow for the fat to render and caramelise in the pan and with no worry that they’re going to turn into boot leather.”
John Langford (left) with staff from Langfords Sausages in the Food Hall. Picture: Mike Sheridan (MS180)
“We’ve had some of our biggest customers from showing at the Royal Welsh Show.
“This year it’s all about gluten-free and we’re going big on superfoods and healthy living. It’s all British meat, made in Wales.
“It’s been a really busy year and we’ve picked up a lot of contracts. We’re supplying every hospital in England from September with our contract with the NHS Trust.”
Known for their tasty sausages Langfords The Welsh Sausage company have just picked up The Welsh Championship for both the the Beef Burger 2014 and the Pork Burger 2014.
This was no mean feat with over 400 entries. The Welsh Championships ceremony took place at the Kinmel Manor Hotel, in North Wales and John Langford commented “We have only just started making our burgers, so it’s great to see them doing so well already.”
With 700 entries for the National Championship for the Lincolnshire Sausage this was going to be a tough call. Having come second and third in the past John Langford had a lot to live up to.
The competition run by the National Federation of Meat Traders 2014, took place at Birmingham’s NEC Arena. It was a delighted John Langford that picked up the trophy as the National Champion.
John Langford commented “It’s fantastic to have won, we’ve finished second and third in the past, so to come out top is brilliant.
It’s even better to have won for the Lincolnshire Sausage as it’s the same sausage that we supply to JD Wetherspoon and a few months ago a new Wetherspoon’s opened in Newtown, The Black Boy so the timing could not have been better.”
