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Description

Making Glamorgan sausages (Selsig Morgannwg) is easier than making meat sausages because they are meatless, easy to shape by hand, and safe for a large group of Cub Scouts to prepare without handling raw meat or boiling liquids.
Because there is no meat, you completely avoid the risk of food poisoning from undercooked pork or beef, and the entire process—from grating cheese to eating

Resources

• 400g Caerphilly cheese (or mature cheddar), grated
• 300g fresh breadcrumbs (or pre-packaged breadcrumbs to save prep time)
• 2 medium leeks, finely chopped (or spring onions for zero pre-cooking)
• 2 tsp English mustard (optional, or swap for a pinch of mixed herbs)
• 3 large eggs, beaten (plus 1 extra for coating)
• Splash of milk (if the mixture feels too dry)
• Oil for brushing or frying

Mixing bowl
Knife
Baking tray
Baking parchment
rolling pin
cheese grater

Instructions

1. Station Setup (Before the Cubs Arrive) based on 4 sixes = 24 Cubs

Adult leading the activity to explain importance of washing hands and instructions for activity

Set up 4 separate tables—one for each Six. Place the following equipment on each table:
• 1 large mixing bowl
• 2 cheese graters (to prevent crowding)
• 1 small bowl and a fork (for beating the egg)
• 1 greaseproof-lined baking tray (labelled with the Six’s name or colour)
• 1 pastry brush (or a spoon) for glazing

2. Ingredients Per Six (Divide Your Shopping List by 4)

Instead of measuring during the meeting, pre-portion the ingredients into bowls or tubs for each Six:
• 100g Caerphilly cheese (in a block for them to grate)
• 75g breadcrumbs (pre-measured in a bowl)
• 1–2 spring onions, finely pre-sliced (or ½ a pre-softened leek)
• ½ tsp mixed herbs (or mild mustard)
• 1 large egg (whole, ready for them to crack and beat)
• 1 tbsp milk (in a small cup, just in case the mix is dry)

3. Job Roles Within Each Six

Have the Sixer and Seconder assign a quick job to everyone so all 4 or 5 Cubs stay busy at the same time:
• Cubs 1 & 2 (The Graters): Grate the block of cheese into the big mixing bowl.
• Cub 3 (The Dry Mixer): Pour in the breadcrumbs, spring onions, and herbs, then stir everything together.
• Cub 4 (The Egg Beater): Crack the egg into the small bowl and whisk it with a fork.
• Cub 5 / Whole Six (The Shapers): Pour the egg into the big bowl, get stuck in with clean hands to squish it into a dough, and divide it equally so every Cub rolls their own sausage onto the tray.

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Badge Links

• Chef - Food Groups
• Chef - Hygiene
• Chef - Methods
• Skills - Other
• Teamwork - Team-building
• World - Festival