Hello, I'm Mr. Ballam.

Thanks very much for joining me today and thanks for choosing this lesson.

Today we're going to be making Glamorgan sausages.

Wow, that sounds exciting, doesn't it? Let's get started.

So, what are we going to learn today? Well, what we're going to do is we're going to use different food skills to make the Glamorgan sausages.

Wow! That sounds brilliant, doesn't it? But before we get started, let's look at some keywords which we're going to go through in this lesson.

And the first one is Glamorgan, and that's actually a place.

It's a county in the country of Wales, which is part of the United Kingdom.

The second key word is coating, and this means to cover the surface of a food, and we're going to be coating our sausages a bit later.

And the third word is oven baked, and this is food baked in the oven.

So let's get started with the first part of the lesson, which is all about the origins of the Glamorgan sausages.

So these types of sausages originate from Wales, Glamorgan, and they can be dated back many, many centuries.

And it's named after the historic county of Glamorgan in Wales, which I mentioned earlier.

And the dish is now vegetarian, but originally it contained pork, and the vegetarian version became popular during World War II when meat was rationed.

So what's Izzy saying here? Should we read it together? "I thought all sausages were made from meat," she says.

I wonder what Laura is going to say.

What do you think? Hmm.

"Many sausages are made from meat, like pork sausages are popular, for example.

However, there are vegetarian and vegan sausages available which are tasty too!" Well, that's cleared that up.

So not all sausages are made from meat.

Some are, but some aren't.

So, true or false? I hope you've been listening.

Pork sausages are popular, but sausages can also be vegetarian or vegan.

True or false? Yes, that's right.

It's true, isn't it? And why is that? Well, while many sausages are made from meat, there are lots of different vegetarians and vegan options too.

Well done if you got that correct.

So the main ingredients in Glamorgan sausages today are the following.

So the first one is cheese, then we have leeks, and then we have breadcrumbs, and sometimes herbs are added too.

Do you like these types of foods? Yes, I do.

And the cheese that we're going to use is made from cow's milk, and there are many different varieties of cheese in the UK and around the world.

And in this recipe, Caerphilly cheese is traditionally used, and it's a white, crumbly cheese that originated in Caerphilly, which is another place in Wales.

So can you name four different types of cheese? Well, we've already had Caerphilly, haven't we? But we need to find four different other cheeses.

What do you say? Well, I know lots of you are probably saying cheddar.

That's a cheese, isn't it? Or how about Stilton? That's another cheese, that's a blue cheese.

Or perhaps something like Brie, which is a very different type of cheese.

It's a soft cheese.

Anything else? Well, another one could be Emmental.

There are so many different cheeses.

I'm sure you came up with a lots of different ones too.

Well done.

Now, leeks are a national emblem of Wales and leeks are part of the onion family and they're grown all around the UK.

And the onion family includes this, get ready, onions, spring onions, or sometimes called salad onions, leeks, chives, garlic, and shallots.

Wow, that's quite a lot in the family, isn't it? So which members of the onion family have you eaten? Have you had any of these? Perhaps you've had leeks in a soup before, or perhaps spring onions or salad onions in a salad, or perhaps garlic, you've used that in cooking.

So the onion family includes lots of different types.

Breadcrumbs are the crumbs made from bread.

Well, that makes sense, doesn't it? And it's made by chopping or grating the bread into small bits, and it's got many different uses.

So for example, we can make a stuffing with it, perhaps to go with chicken on a Sunday.

Or perhaps a crunchy topping on macaroni cheese.

Or we can use it as a coating, for example on fish fingers.

So these are the different uses that breadcrumbs have.

And in this recipe, the breadcrumbs are used to make the sausage itself and also the coating.

Now, to help the cheese, leeks, and breadcrumbs stick together, egg is mixed in, and the egg keeps the sausages in one piece when cooked, 'cause you don't want them falling apart, do you? And then also we add some white pepper and mustard just for extra flavour too.

So here's the first part, all the ingredients in the bowl, including the egg, and we mix this together thoroughly to make a sausage mixture and then we form it into sausages.

You can just see these on the screen here.

And the egg helps to keep everything together when the sausages are cooked.

Now, where do eggs come from? Can you remember? Can you tell me? Do they come from a cow? No.

How about a sheep? No.

How about a chicken? Yes, that's right.

We rear chickens and they lay eggs for us to have and we use them in cooking.

Well done.

Now, the Glamorgan sausages that we're going to make are coated in breadcrumbs, but sometimes you can get them without breadcrumbs too.

And each sausage is rolled in beaten egg and then in the breadcrumbs, and the egg helps the breadcrumbs to stick to the outside of each sausage.

And the breadcrumbs become crunchy during cooking due to the heat.

So here's our sausages.

Do you remember it, just a moment ago? And we formed them into sausage shapes, and then we roll them in the beaten egg and then we roll them in the breadcrumbs, and the beaten egg helps to stick the breadcrumbs to the outside of the sausage.

And here they are before they're baked on the baking tray.

So let's just check you've been listening, shall we? So eggs are used in this recipe to do what? A, B, C.

Read them carefully.

Yes, that's right, it's A, isn't it? Eggs are used to help the cheese, leeks, and breadcrumb mixture stick together.

Anything else? Yes, it's C as well, isn't it? The egg helps the breadcrumbs to stick to the outside of each sausage.

Well done to you.

Now, traditionally, Glamorgan sausages are fried.

However, they can also be oven baked or air-fried too.

And oven baking or air-frying is a healthier method of cooking, 'cause you're not adding any oil or fat.

So here's baking on a baking tray, putting it into the oven using oven gloves, and here's an air fryer with the sausages just inside.

For our Glamorgan sausages, we're going to bake them in the oven.

So I've got a little task for you here, and Sam is investigating how Glamorgan sausages are made, and I want you to match the following for her.

So all the information to the left-hand side, I want you to match it to the right spot on the right-hand side.

Good luck to you! You might want to pause the video while you're doing this.

Okay, let's see how you got on, shall we? So let's take the top one first of all.

White pepper and mustard are used to? That's right, add extra flavour.

Well done.

How about the next one? The sausages are rolled in beaten egg to, to do what? Yes, help the breadcrumbs stick.

Well done.

And how about the third one? Oven baking is used, because it is a healthier method of cooking.

Well done.

So that means the last one, an egg is used to help the cheese, leeks, and breadcrumbs stick together.

Well done if you got all of those correct, you've done a brilliant job, and it just shows you how the ingredients work in a recipe.

Well done to you.

Now let's move on to the second part of today's lesson, which is all about making the sausages.

Now, to make our sausages, we're going to be measuring, and we're going to be using weighing scales and we're going to weigh the cheese, the leeks, and the breadcrumbs.

And when we use the weighing scales, before we put any food on it, we need to make sure it displays zero to begin with.

And we need to weigh exactly what the recipe states.

Also, we're going to be slicing.

Can you see here on the screen? We're going to be using the claw grip to slice the leeks.

We're going to slice the leeks into rounds and then slice each round into small pieces.

Now, let's have a quick look at the claw grip in action, shall we? So this student here is holding the cucumber with one hand, making a claw with her hand and running the knife gently down to make the rounds.

You can see here they're using their hand that's like a claw as a guide to cut safely.

So let's have another quick check, shall we? So which cutting technique are we going to use, A, B, or C? Look closely at the hands.

Yes, that's right.

It's A, isn't it? We're going to use the claw grip, and you can tell because the hand is shaped like a claw.

Well done to you.

Also to make our sausages, we're going to be washing.

We're going to wash the fruits and vegetables to remove any dirt, bacteria, or insects.

And this is important because some bacteria can cause food poisoning, and food poisoning can make someone very ill.

So we are going to be washing the leeks before we use them in our recipe.

So let's look at this check for understanding together, shall we? So we are washing the leeks to remove, A, B, or C? That's right, it's C, isn't it? We're going to wash the leeks to remove any dirt, bacteria, or insects.

Well done.

Also to make our sausages, we're going to be grating.

And you can see here someone's holding a grater on a chopping board.

So we're gonna hold the grater down on the chopping board firmly, and we're gonna carefully rub the food down the grater.

The cheese, we're going to grate the cheese.

But you have to be really careful, 'cause the grater is very sharp.

Now, let's have a quick look at the greater in action, shall we? The pupil's holding the grater down very carefully onto the chopping board and they're rubbing the food down the grater, being very careful because the grater is very, very sharp.

And when they're finished, they pull the grater up to show the food underneath.

Also to make our sausages, we're going to be mixing, we're going to be dividing, and we're going to be shaping.

Do you remember we looked at these a bit earlier, didn't we? And we're gonna divide the mixture into six and make them into sausage shapes.

So mixing, dividing, shaping.

And then we're going to be coating.

Do you remember when we looked at this earlier in the lesson? So we're going to put the beaten egg and breadcrumbs onto two small plates.

And then with one hand we're gonna roll a sausage in the egg and then place it on the breadcrumbs, and then with the other hand, we're going to roll the sausage in the breadcrumbs.

So we're using different hands.

One's gonna be wet, one's gonna be dry, and it makes our hands less sticky.

We're also going to be using the oven, and we need to preheat the oven before you start just to make sure it's the right temperature to cook our Glamorgan sausages.

And we put the sausages onto a baking tray, and we need to bake the sausages for about 15 minutes.

And we always use oven gloves when we're putting food into the oven or taking it out of the oven.

We've got to be safe.

Now, some of you might decide to use an air fryer instead rather than the oven.

So if we're using this, we put the sausages in the drawer and then we switch it on and then we cook them for about 15 minutes again.

And again, we should use oven gloves when we're handling the air fryer.

Okay, so now we're gonna get on and actually make our Glamorgan sausages.

But before you do, I want you to do a few things for me.

The first thing, I want you to get ready to cook.

So that means tying up any long hair, removing jumpers, washing hands, and putting on a clean apron too.

I also want you to make sure you've got your ingredients and your equipment ready.

And then when you're preparing and cooking, I want you to be safe and hygienic.

And also I want you to focus on your food skills.

Do you remember all the things we're going to be doing, like cutting, for example, like mixing, dividing, and coating? I'm sure you do really well.

And also I want you to look how the ingredients change when you're cooking.

Do you remember how the egg binds everything together, it keeps all the sausage ingredients together, and how the egg helps the breadcrumbs to stick on the outside of the sausages? So just have a quick look at that when you're making it today.

You'll be surprised.

And here's the ingredients and the equipment that you need.

You might want to pause the video now while you get these ready.

And here's the first part of the method, so steps 1 to 7, and then here's the next steps, steps 8 to 11.

So, good luck to you, follow the recipe, be careful, and we'll come back very soon to see how you've got on.

Good luck! Okay, so how did you get on? I bet you did brilliantly, didn't you? So let's have a look at the recipe to see how you made your wonderful Glamorgan sausages, shall we? So the first thing you would've done was to preheat your oven.

Then you would've sliced the leek and cut it into small pieces.

You then would've grated the cheese and then beaten the egg, and you'd have put half the egg on a small plate for later.

Then you would've put 20 grammes of the breadcrumbs also on another small plate.

And then you would've mixed the leek, the cheese, half the egg, the breadcrumbs, mustard, and the white pepper all together thoroughly.

Then you would've divided the mixture into six, and then you would've shaped the mixture into six sausages, about two centimetres thick.

And then you would've coated each sausage, so you would've rolled it in the egg, rolled it in the breadcrumbs, and then put them on a baking tray.

And then very lastly, we would've baked them in the oven for about 15 minutes until they're lovely and golden brown, and I bet they're absolutely delicious too.

Well, I really hope you enjoyed making these Glamorgan sausages.

We've learnt so much today, haven't we? Let's have a quick summary.

Well, the first thing is that we've learnt is that Glamorgan sausages originate from Wales and are vegetarian, and leeks, Caerphilly cheese, breadcrumbs and eggs are used to make them.

We've also learnt that egg helps to keep the sausages in one piece when cooked and breadcrumbs are used as a coating.

We've also learnt that oven baking or air-frying is a healthier method of cooking, because no oil or fat is added.

And lastly, we know that we've used lots of different food skills today, haven't we? We've had measuring, slicing, grating, mixing, dividing, coating, and using the oven to bake too.

Wow, you've done so much, and I'm really proud of you.

Great progress today, everybody, and I really hope you come back again very soon for another cooking and nutrition lesson.

Thanks ever so much.

Bye!.