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Tea Tuesday/Downton Downtime Mashup with Glamorgan Sausages

Tea at the Kensington
Afternoon Tea at the newly renovated Kensington Hotel in London

This past Sunday, clocks “sprang” forward one hour around the world in observance of Daylight Savings Time (DST), first implemented by the Germans in 1916 during World War I as an energy saving measure. The idea caught on.  Currently 70 countries utilize Daylight Saving Time in at least in part of their country. Japan, India, and China are the only major industrialized countries that do not observe some form of daylight saving.

It will likely take a week or so to adjust to losing one hour of sleep.  That still does not explain how I managed to lock breakfast in our locking (self-cleaning) oven on Saturday morning.  I am sure Daisy never had this issue.  By the time I figured out how to reset the oven, our breakfast was now brunch.

Two become One in Downton Downtime

Tea Tuesdays is a weekly tradition I started last year, dishing about Downton Abbey, featuring a new recipe to serve with Afternoon Tea, arguably the best contribution the British have made to the culinary world.  I also prepared a weekly post on Mondays to report on the latest Sunday night broadcast with a recipe we may have seen on the show.  Starting today, I will be only be posting on Tuesdays.  Therefore future recipes on Tea Tuesday, may not be those served at Afternoon Tea, but at “High Tea”.

Afternoon vs. High Tea:   I think the recipes will help you see the difference between the two, so you won’t make the mistake of ordering the wrong tea when you visit London.  Afternoon Tea is also known as “low tea”, originating from the low couches and chairs one sat on to enjoy their tea, scones and cakes.  “High” tea doesn’t mean the same as “high” fashion, it is the meal eaten by workers, much like supper.  “High” referred to the higher chairs at a table.

You can still refer to my Online Guide to Afternoon Tea helpful in understanding traditions and recipes to help you host your own tea party with family and friends. For those of you who have just discovered Downton, enjoy the ride but watch out for spoilers.

Today’s treat is a savoury tea treat: Glamorgan Sausauges, a Welsh vegetarian dish. It is served hot at breakfast, brunch or high tea or cold at your garden party or even picnic.  It’s my Dad’s Birthday today, and we would love these even if there is no meat in them.

Downton Dish

I am never wrong
The benefit of age

Cooking Downton Dinner

Cooking at with Donna Maria at Relish Cooking Studios
Cooking at with Donna-Maria at Relish Cooking Studios

Last week I had a great time cooking Downton delights and sharing stories with Donna-Marie Pye for a class of Downton food enthusiasts at the Relish Cooking Studio in Waterloo, Ontario.  A best-selling cookbook author herself, Donna-Marie had a great time talking plotlines, back stories.

The beautiful cooking store and kitchen studio is in a converted house with lots of character.  The menu included beef consomme Bordeaux, truffled egg on toast, asparagus salad with saffron champagne vinaigrette, treacle tarts and charlotte russe.

Relish2 Thank goodness there were little elves to do prep work and clean up.  Donna-Marie jumped in with much gusto.  The only thing better than having someone else cook a great meal for you, is having a great group of people to help you cook it.

Thanks again to the Relish cooking team, and to the ladies (and gent) who took the class.  It is so much fun sharing Downton food with those who love the show.

Abbey Cooks Entertain: Downton Downttime Dining


Some Downton fans do needle point, others cook in the off season.  With 220 Downton era recipes, you will want to get this book for recipes for the famous Downton dishes from Season 1-3.  This 432 page ebook sells for only $7.95.  Book sales help offset my costs in food, equipment and time to keep bringing you new dishes each week.  You can only get a signed copy here on my site.

If you don’ have an eReader I would suggest the PDF version which can be printed, if you like.

Glamorgan Sausages: A Veggie Delight

Glamorgan sausages, a veggie treat
Glamorgan sausages, a veggie treat

Glamorgan sausages are a traditional Welsh dish.  Yes, there were vegetarians in the Edwardian era, and like dishes which came out of the era, they are made to look the meat version.  While exact dating is a bit tricky we can point to Wild Wales, published in 1862 where the author,  George Borrow, wrote about the treat: “ The breakfast was delicious, consisting of excellent tea, buttered toast, and Glamorgan sausages”.  Eaten hot they are great as part of brunch or breakfast but they also great as part of high tea, or cold at a picnic or garden party.

Makes 8 sausages


  • 3/4 cup fresh bread crumbs
  • 4 ounces (about a cup) white cheddar cheese, grated
  • 1 leek, washed and finely chopped
  • 1 tbsp. flat leaf parsley, chopped
  • 1/4 tsp. mustard powder
  • 1 egg
  • 1 egg, separated
  • up to 1/4 cup milk
  • salt and freshly ground pepper
  • 1/2 cup whole wheat flour
  • 1 tbsp. olive oil
  • 1 tbsp. butter


  1. Combine the bread crumbs, cheese, leek, parsley, mustard, salt and pepper in a large bowl.  Add the one egg and the additional egg yolk and mix thoroughly.
  2. Add enough milk to bind the ingredients.
  3. Make 8 balls, about 1 1/2 tbsp. each and roll each ball between your hands to make a sausage/cigar shape, about 4 inches long.
  4. Beat the remaining egg white until frothy. Place the egg in a shallow dish and flour in another.  Dip each sausage in the egg white, then roll in the flour.
  5. Heat the oil and butter in a non-stick skillet. Add the sausages, turning to get brown on all sides for about 8 minutes.  Don’t cook too long or the cheese will start to ooze through.
  6. Serve hot or cold.





One thought on “Tea Tuesday/Downton Downtime Mashup with Glamorgan Sausages

  1. This blog is so amazing! I always am so impressed with your content and presentation. Thank you so much. One of these days I will try a recipe. I am a bit of a kitchen-phobe, but always struggling to overcome! I am always more likely to be stitching.

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