Glamorgan Sausages

The best component of any good vegetarian breakfast has to be the Glamorgan Sausage!  

Ingredients
(makes 8 sausages)
25g butter
115g leeks, trimmed, finely sliced
175g fresh white breadcrumbs
75g wholemeal bread crumbs
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
200g Caerphilly cheese, finely grated
3 free-range eggs
1 tsp strong mustard
1 tsp salt
freshly ground black pepper
5 tbsp vegetable oil


Method
Melt the butter in a large non-stick frying pan and fry the leek gently for 8 minutes until soft but not coloured. 

Put 175g white breadcrumbs, parsley, thyme and 150g of cheese into a blender and whiz until well combined. Beat 2 eggs with the mustard, salt and plenty of freshly ground black pepper in a separate bowl. 

Bring together all the ingredients, the cooked leeks, the breadcrumb & cheese and the beaten egg in a large bowl. Stir with a wooden spoon until well combined. 

Divide the mixture into eight portions and roll into sausage shapes.  Place them onto a lightly oiled tray.

Beat the other 2 eggs egg lightly in a bowl with a fork. Mix together 75g wholemeal breadcrumbs with the remaining 50g grated cheese and put onto a large plate. 

Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place back on the baking tray. Chill the sausages in the fridge for 30 minutes.

Heat the oil to a medium temperature in a large non-stick frying pan and fry the sausages , turning regularly, for about 10 minutes until golden-brown. 

Keep warm in a pre-heated oven until ready to serve.