Glamorgan Sausages

Instructions

1. Prepare the leeks
   Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chopped leeks and sauté gently for 5-7 minutes until soft but not colored. Remove from heat and allow to cool completely.
2. Make the cheese mixture
   In a large mixing bowl, combine the crumbled Caerphilly cheese, 100g breadcrumbs, cooled leeks, chopped parsley, thyme leaves, and mustard. Season with salt and pepper. Beat one egg and add to the mixture, combining well until it forms a firm consistency that can be shaped.
3. Shape the sausages
   Divide the mixture into 8-10 equal portions. With lightly floured hands, roll each portion into a sausage shape approximately 8cm long and 2cm in diameter. Place the shaped sausages on a plate and refrigerate for 15 minutes to firm up.
4. Prepare the coating
   Set up a coating station with three shallow dishes: one with flour, one with the remaining beaten egg, and one with the additional breadcrumbs. Season the flour with a pinch of salt and pepper.
5. Coat the sausages
   Roll each chilled sausage first in the flour, then dip in the beaten egg, and finally roll in the breadcrumbs, ensuring they are evenly coated. Place the coated sausages on a clean plate.
6. Fry the sausages
   Heat the remaining oil in a large frying pan over medium heat. Fry the sausages in batches for 2-3 minutes on each side, turning carefully, until golden brown and crisp. Ensure the pan isn't overcrowded to maintain the temperature.
7. Drain and serve
   Transfer the cooked sausages to a plate lined with paper towels to absorb excess oil. Serve hot with traditional accompaniments like laverbread, leek sauce, or simply with a fresh salad and mustard on the side.