- ½ stick of salted butter
- ¾ cup breadcrumbs
- A heaping ¾ cup of crumbled Caerphilly cheese (strongly preferred) or strong cheddar cheese
- 1 large leek, sliced in half, well-washed between the layers to remove sand and with the dark green part removed – then slice the white and light green parts only
- 1 ½ tbsp chopped fresh parsley
- ½ tbsp. fresh thyme leaves
- 1 tbsp chopped fresh sage (optional – if not using, use the same amount of fresh thyme instead)
- 1 tsp vegetable bouillon powder
- 1 ½ tsp mustard powder
- ¼ teaspoon freshly ground nutmeg
- ½ tsp paprika
- salt (very little!) and freshly ground black pepper to taste
- 2 eggs, yolks and whites separated
- 2 tbsp milk
- ½ cup flour
- Melt half the butter in a frying pan and sweat the leeks over a medium heat until well softened. Season well with salt, pepper and nutmeg.
- Mix a bit more than ½ of the breadcrumbs with the paprika, bouillon powder, thyme, sage and parsley and beat the egg yolks and mustard together. Crumble the cheese into the breadcrumb mixture and stir in the leeks, followed by the egg yolks and mustard. Season, mix well and add the milk.
- Shape into six sausages (damp hands will make this easier) and chill for half an hour.
- Heat the oven to 350F. Meanwhile, whisk the egg whites until frothy. Put the egg whites, flour and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat.
- Melt the remaining butter in the pan over a medium-high heat. When hot, add the sausages and cook until just golden on each side. Transfer to a baking sheet and cook for about 20 minutes, until richly golden. Serve immediately with onion gravy and mashed potatoes or try with some spicy fruit chutney.
- Category: Recipes
- Calories: 437.97 kcal
- Sugar: 3.08 g
- Sodium: 492.84 mg
- Fat: 26.86 g
- Saturated Fat: 14.94 g
- Trans Fat: 0.86 g
- Carbohydrates: 33.49 g
- Fiber: 3.06 g
- Protein: 16.29 g
- Cholesterol: 144.76 mg