Glamorgan Sausages

Ingredients

• 2 cups fresh breadcrumbs, divided
• 1 1/2 cups grated Caerphilly cheese (or a sharp, crumbly cheddar)
• 1 leek, finely chopped and softened
• 1 tbsp butter, for softening the leek
• 2 tbsp chopped parsley
• 1 tsp English mustard powder
• 3 eggs, divided
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• Vegetable oil, for frying

Before you cook

• Finely chop the leek and soften it in the butter over low heat for 5 minutes, then let it cool.
• Separate the workspace into three shallow dishes: flour, beaten egg, and breadcrumbs, for coating later.

Steps

1. Combine 1 1/2 cups of the breadcrumbs with the grated cheese, cooled leek, parsley, and mustard powder in a large bowl.
2. Beat 1 egg and stir it into the mixture until everything binds together into a firm, moldable dough.
3. Season with salt and pepper, keeping in mind the cheese is already salty.
4. Divide the mixture into 8 portions and shape each into a short, fat sausage.
5. Beat the remaining 2 eggs in a shallow dish.
6. Roll each sausage in the flour, tapping off the excess.
7. Dip each floured sausage in the beaten egg, letting the excess drip off.
8. Roll the sausage in the remaining breadcrumbs, pressing gently so they stick all over.
9. Place the coated sausages on a tray and chill for 20 minutes to firm up.
10. Heat a shallow layer of oil in a large skillet over medium-low heat.
11. Fry the sausages for 3 to 4 minutes per side, turning carefully, until deep golden brown all over and heated through.
12. Drain briefly on paper towels and serve hot.