Skill level:
Level 3
Preparation time:
1 hour
Serves:
People
Video:
No
What you need
Ingredients
- 15ml spoon olive oil
- 1 large leek, trimmed, rinsed, thinly sliced and finely chopped
- 115g fresh white breadcrumbs
- 75g caerphilly cheese, grated
- 25g cheddar cheese, grated
- 5ml spoon wholegrain mustard
- 15ml spoon freshly chopped mixed herbs
- salt and freshly ground black pepper
- pinch of freshly grated nutmeg
- 2 medium eggs, beaten
- 15ml spoon plain flour
- 40g fresh white breadcrumbs
Equipment
- frying pan
- spatula
- chopping knife
- small grater
- chopping board
- measuring spoons
- wooden spoon
- mixing bowl
- plate
- baking tray
- oven gloves
What you do
- Heat the oil in a frying pan, add the prepared leek and sauté (fry
lightly) over a medium heat for 2–3 minutes or until softened.
- In a large bowl, combine the breadcrumbs, cheeses, mustard, herbs,
salt and pepper, nutmeg and cooked leek with approximately half of the
beaten egg to bind it together without making the mixture too sticky.
- Divide the mixture into 6 equal amounts. Using the remaining flour,
shape into sausage shapes. Place on a plate and chill in the fridge for
30 minutes.
- Pre-heat the oven to 190°C/gas mark 5. Toss the leek and cheese
sausages in the remaining beaten egg, shaking off any excess. Then toss
in the remaining breadcrumbs until well coated on all sides.
- Arrange on a lightly greased baking tray and cook in the pre-heated
oven for 10–15 minutes or until piping hot, crisp and golden. Serve
immediately.
The sausages can be frozen before cooking. Simply
follow the recipe up to step 3 and, instead of chilling the sausages, open
freeze on a tray until solid then transfer to a freezer bag and freeze for
up to 1 month. To cook, simply transfer the sausages to a baking tray to
defrost then continue as in the recipe.
