← Nouns Cooking · British & Irish

Ingredients

• 25 g Butter
• 1 large leek, finely chopped and washed
• 200 g fresh white breadcrumbs, divided
• 200 g Caerphilly (or mature cheddar), finely grated
• 2 tsp thyme leaves
• 1 tbsp Parsley, finely chopped
• 2 tsp English or wholegrain mustard
• 2 Eggs, separated
• 30 g plain flour, for dusting
• 4 tbsp sunflower oil, for frying
• Salt
• Black pepper

Method

1. Melt the butter in a frying pan over medium-low heat and cook the leek for 6–8 min until soft but not coloured. Leave it to cool a little.
2. Set aside 50 g of the breadcrumbs for coating. Mix the rest with the cheese, leek, thyme, parsley, mustard and egg yolks, and season with pepper and a little salt. Squeeze a handful: it should hold together; if it is dry, add a splash of milk or a little egg white.
3. With damp hands, shape the mixture into 12 short sausages. Chill on a tray for 30 min so they firm up.
4. Lightly whisk the egg whites. Roll each sausage in flour, then in egg white, then in the reserved breadcrumbs.
5. Heat the oil in a large frying pan over medium heat and fry the sausages for 8–10 min, turning gently, until golden and crisp all over and hot in the middle. Drain on kitchen paper and serve with chutney and a green salad, or with mash.

Tips

• Traditional Caerphilly and many cheddars are made with animal rennet; choose a cheese marked vegetarian if that matters to you.
• The shaped sausages freeze well; fry from frozen over a slightly lower heat for a few extra minutes.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs