We’d intended to eat these Glamorgan sausages as a late family lunch before settling down to watch the Wales v Croatia match. However, events overtook us and I ended up spending most of the day at the hospital with my youngest daughter.
They became supper instead, eaten in front of the first half of the England game, while she underwent an emergency appendectomy. She would have been sorry to miss them, as they are right up her alley – crispy, cheesy, light and delicious.
I’ll definitely make them again as soon as she’s up and about…
- 1 large leek, white part only, thinly sliced crosswise
- a knob of butter
- 150g fresh white breadcrumbs
- 150g Caerphilly cheese, finely grated
- 2 Tb fresh parsley, finely chopped
- 2 eggs, separated
- 1 tsp strong mustard
- 1/2 tsp salt
- lots of freshly ground black pepper
- sunflower oil, to fry
- Melt the butter in a frying pan over medium-low heat. Slowly fry the leeks until soft, but not coloured. Remove from the heat and leave to cool.
- In a large bowl, combine 100g of the breadcrumbs, cheese, and parsley. Add the cooled leeks and mix well.
- Stir together the egg yolks, mustard, salt and pepper and add to the mixture.
- Spread the remaining breadcrumbs on a plate. Whisk the egg whites until frothy.
- Form the mixture into eight sausages. Dip each one into the egg white, then roll in the breadcrumbs. Chill the sausages for half an hour.
- Heat a thin layer of sunflower oil in the frying pan over medium heat. Fry the sausages, turning occasionally, until golden brown.