Ingredients
- 15g (1/2 oz) butter
- 100g (4oz) leek, white part only thinly sliced
- 225g (8oz) fresh white breadcrumbs
- 250g (9oz) Caerphilly cheese, grated
- 2 tbsp parsley, chopped
- 1 tsp thyme leaves, chopped
- 1 tbsp chives, chopped
- 2 tsp English mustard powder
- 2 eggs, beaten
- For coating and cooking the sausages:
- 2 eggs, beaten
- 4 tbsp sunflower oil
Method
Melt the butter in a saucepan and sweat the leek for 6-8 minutes until soft but without any colour. Drain in a sieve and leave to cool.
Remove 50g (2oz) of the breadcrumbs and place on one side to coat the sausages later. Place the remaining breadcrumbs in a large bowl with the cheese, herbs and mustard powder. Add the leeks and eggs, season and mix well with your hands until the mixture forms a dough.
Divide the mixture into sixteen equal sized pieces and form each one into a small sausage. Place on a baking tray lined with cling-film and chill in the fridge for 30 minutes.
To coat the sausages, place the beaten eggs on a plate and the reserved breadcrumbs on another. Dip each sausage into the egg and then the breadcrumbs until coated. The sausages can now be chilled in the fridge until ready to cook.
To cook the sausages, heat the oil in a large frying pan. Carefully add the sausages and cook until golden brown on all sides. Be careful not to have the oil too hot or the sausages will brown too quickly on the outside but will not be cooked in the centre. Drain on kitchen paper and serve whilst hot.
Top Tip
The leeks can be replaced with finely sliced spring onions
