Ingredients

• 25g butter
• 115g leeks, finely sliced
• 175g fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 150g Caerphilly cheese
• 2 free-range eggs, separated
• 1 tsp English mustard
• ½ tsp flaked sea salt
• 5 tbsp sunflower oil
• Freshly ground black pepper

Method

Preparing the Filling:

In a large bowl, mix together the cheese, breadcrumbs, leeks, parsley, and thyme.

Season with salt and freshly ground black pepper.

Making the Dough:

In a jug, beat together the egg yolks, mustard, and a little milk (if needed) to combine.

Pour this mixture over the breadcrumb mixture and mix well until it forms a dough.

Shaping the Sausages:

On a lightly floured surface, roll out the mixture into long sausages roughly 2cm thick.

Cut the sausages into 8cm lengths, yielding about eight sausages.

Coating the Sausages:

In a shallow dish, beat the egg whites.

Roll each sausage in the egg white and then in the seasoned flour, ensuring an even coating.

Setting and Frying:

Place the coated sausages on a tray and refrigerate for 10 minutes to set.

Heat the sunflower oil in a heavy-based frying pan over medium heat.

Gently fry the sausages for about 4-5 minutes, turning until they are brown all over.

Drain on kitchen paper.

Serving:

Serve the Glamorgan sausages with apple sauce or apple chutney for a delicious accompaniment.