- 130g leeks (Trimmed and finely sliced)
- 170g fresh breadcrumbs
- 1 tbsp chopped thyme 230g
- Caerphilly cheese (Grated)
- 2 eggs (Separated)
- 1 tsp dijon mustard
- 1 tsp nutmeg
- 5 tbsp rapeseed oil
Melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.
Put 100g of the breadcrumbs, thyme, nutmeg and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.
Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix well with a large wooden spoon until combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
Heat the rapeseed oil in a frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp.
Tip – Serve with a chilli red onion chutney.