Ingredients

• 25g/1oz unsalted butter
• 100g/3½oz leek (about 1 leek)
• finely chopped
• ¼ tsp freshly grated nutmeg
• 200g/7oz wholemeal breadcrumbs
• plus an extra 75g to coat the sausages
• 2 tsp fresh thyme leaves
• 2 heaped tsp fresh laverbread
• 175g/6oz strong Chedder
• grated
• 1½ tsp English mustard
• 2 eggs
• 1 beaten
• splash milk (if required)
• 50g/1¾oz plain flour
• 1 tbsp vegetable oil
• salt and freshly ground black pepper

Directions

• Melt half the butter in a pan over a medium heat. Add the leek and season with salt
• pepper and nutmeg. Cover and cook for 10–12 minutes
• or until soft
• stirring occasionally. Allow to cool.
• In a bowl
• combine the 200g/7oz breadcrumbs
• thyme
• laverbread and Cheddar. Stir in the cooled leek mixture
• the mustard and the whole egg. Season well
• adding a splash of milk if necessary
• to bring together into a dough.
• Shape into 12 small sausages and chill in the fridge for 20 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
• Place the beaten egg
• flour and the remaining breadcrumbs in separate shallow bowls. Once the sausages are chilled
• roll them in the flour
• then the beaten egg and then the breadcrumbs.
• Melt the remaining butter and the vegetable oil in a frying pan over a medium heat and fry the sausages for 2–3 minutes
• or until golden all over.
• Place on the prepared baking tray and cook for 12–15 minutes
• or until dark golden brown.