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Leek, herb & cheese sausages
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2 medium leeks, finely sliced
20g unsalted butter
5 sprigs thyme, leaves picked
½ x 25g pack flat leaf parsley, leaves finely chopped
200g fresh breadcrumbs
125g Essential mature cheddar, coarsely grated
2 large eggs, separated
1 tsp English mustard
3 tbsp milk
3 tbsp plain flour
½ tsp sweet smoked paprika
2-3 tbsp olive oil
1. Wash the sliced leeks thoroughly. Put the butter in a large ovenproof frying pan over a low-medium heat. Add the leeks and sauté with a pinch of salt for 18-20 minutes, stirring occasionally and turning down the heat as necessary to stop them catching, until soft and sticky. Spoon into a large mixing bowl and leave to cool. Wipe the pan clean and set aside.
2. Preheat the oven to 180˚C, gas mark 4. When the leeks have cooled, stir in the thyme, parsley and 160g breadcrumbs. Add the cheddar, egg yolks and mustard; season. Mix everything together well, gradually adding the milk until the mixture becomes mouldable. Divide into 8 pieces and use wet hands to form each into a sausage shape. Put the flour on a plate and whisk the egg whites with a fork in a shallow bowl with a pinch of salt. Put the remaining 40g breadcrumbs on another plate, stir in the paprika and season. Roll the sausages in the flour, then the egg white, then finally the breadcrumbs, until coated.
3. Pour enough oil into the frying pan to just cover the base and put over a medium heat. Add the sausages and fry for 2-3 minutes, turning every now and then, until golden. Transfer the pan to the oven for 15 minutes, until the sausages are golden brown and oozy. Serve with mashed potato and wilted greens, if liked.
Typical values per serving:
This recipe was first published in October 2020.