Glamorgan Sausages

Method

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1. Melt the butter and cook the leeks over a low heat for 10 minutes, until completely soft but not coloured. Tip onto a plate and cool to room temperature.

   Mark done Start 10 min timer

2. Mix the cooled leeks with the Caerphilly, fresh breadcrumbs, thyme, mustard, salt, pepper, parsley and the egg yolks. It should hold together when squeezed.

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3. Divide into 8 and roll each into a sausage about 10 cm long, pressing firmly.

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4. Refrigerate at least 1 hour, uncovered, until properly firm.

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5. Beat the egg whites lightly in one bowl and put the dried breadcrumbs in another.

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6. Roll each sausage in egg white, then in breadcrumbs, pressing them on all over.

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7. Heat the oil and butter in a frying pan over medium heat and cook the sausages 8 to 10 minutes, turning every couple of minutes, until crisp and deep gold all round.

   Mark done Start 8 min timer

8. Drain briefly on a rack and serve hot.

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Chef’s Tips

• The hour in the fridge is the recipe. Warm sausages disintegrate the moment they hit the pan.
• Caerphilly if you can find it; a dry, crumbly Lancashire or Wensleydale is the nearest substitute.
• Turn them gently and often. Left on one side too long the crust sticks and tears.

Pairing Suggestions

• Onion gravy
• A sharp chutney
• Buttered leeks

Storage & Reheating

Refrigerated raw for 2 days, or cooked for 3. They freeze uncooked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.