Proper Glamorgan Sausages with Leek & Caerphilly

⏱ 50 min · Serves 4

Wales' finest meat-free sausage: a soft, savoury mix of crumbly Caerphilly cheese, sweet softened leek and mustardy breadcrumbs, rolled and fried until the crust is deeply golden and the middle turns molten. Brilliant with a spoonful of chutney and a pile of dressed leaves.

Per serving: 615 kcal · 24.5g protein · 47.0g carbs · 36.0g fat

Ingredients

• 1 large leek, trimmed and very finely chopped
• 25g butter
• 200g Caerphilly cheese (or a crumbly Lancashire/mature Cheddar), coarsely grated
• 175g fresh white breadcrumbs, plus 75g extra for coating
• 2 tsp English mustard
• 2 tbsp finely chopped fresh parsley
• 1 tsp fresh thyme leaves
• 3 large eggs
• 2 tbsp milk
• Salt and plenty of black pepper
• 3 tbsp plain flour
• 4 tbsp sunflower oil, for frying
• To serve: tomato chutney and a green salad

Method

1. Melt the butter in a frying pan over a low-medium heat and cook the chopped leek gently for 8–10 minutes until soft and sweet but not coloured. Tip into a large bowl and leave to cool for 5 minutes.
2. Add the grated cheese, 175g breadcrumbs, mustard, parsley, thyme, a good pinch of salt and lots of pepper to the leeks. Separate one egg, adding the yolk to the bowl (keep the white for coating).
3. Add one whole egg and mix firmly with your hands until the mixture holds together when squeezed. If it feels dry, add a splash of the milk.
4. Divide into 8 and roll each portion into a fat sausage about 8cm long. Chill for 15 minutes to firm up.
5. Set out three plates: flour on one, the remaining egg plus reserved egg white beaten with the milk in a shallow bowl, and the 75g extra breadcrumbs on the third.
6. Roll each sausage in flour, then egg, then breadcrumbs, pressing gently so they're evenly coated.
7. Heat the oil in a large frying pan over a medium heat. Fry the sausages in two batches for 6–8 minutes, turning carefully, until crisp and golden all over.
8. Drain briefly on kitchen paper and serve hot with tomato chutney and a dressed green salad.