Ingredients

Glamorgan Sausages

• 175g fresh white bread crumbs
• 100g caerphilly cheese, grated
• 50g soft Welsh Goats Cheese, crumbled
• 1 small or 1/2 a large leek, finely chopped, sautéed in a little butter until soft
• 2 tbsp parsley, finely chopped
• 2 large eggs (1 separated)
• 1 1/2 tsp English mustard or seeded Welsh mustard
• salt and freshly ground black pepper
• Seasoned flour
• egg white, from separated egg beaten until slightly frothy
• seasoned flour to coat
• 150g dried breadcrumbs
• oil for frying

To Serve

• Beetroot Relish (see recipe.)

Method

1. Glamorgan Sausages:Place the breadcrumbs, cheeses, leek, parsley, 1 egg and egg yolk, mustard and seasoning, in a large bowl.
2. Mix together the ingredients with your hands or a wooden spoon until all the ingredients are well combined. The mixture should be moist but firm if too runny add a little more breadcrumbs.
3. Form the mixture into small sausages and coat in seasoned flour. Place the sausages on a plate, cover with cling film and refrigerate for at least 30 minutes.
4. Preheat oil in a frying pan over a high heat or heat oil in a deep fryer to 180°C. Coat the sausages in the egg white followed by the breadcrumbs, shaking off excess crumbs. Shallow fry until golden brown on all sides. Serve.
5. To Serve: Serve Glamorgan sausages with Beetroot Relish and a handful of rocket leaves or baby spinach.