Ingredients

• 25g/1oz butter
• 115g/4oz leeks
• trimmed
• finely sliced (prepared weight)
• 175g/6oz fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 150g/5oz Caerphilly cheese or Welsh Cheddar
• finely grated
• 2 free-range eggs
• separated
• 1 tsp English mustard
• ½ tsp flaked sea salt
• 5 tbsp sunflower oil
• freshly ground black pepper
• 2 tbsp sunflower oil
• 2 medium red onions
• finely sliced
• 1 red chilli
• finely chopped
• 2 garlic cloves
• crushed
• 75g/2½oz light brown muscovado sugar
• 5 tbsp white wine vinegar

Directions

• For the sausages
• melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes
• or until very soft but not coloured.
• Put 100g/3½oz of the breadcrumbs
• the parsley
• thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard
• salt and plenty of freshly ground black pepper in a separate bowl.
• Remove the frying pan from the heat and tip the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with clingfilm.
• Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g/1½oz breadcrumbs over a large plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated
• then place on the baking tray. Chill the sausages in the fridge for 30 minutes.
• Meanwhile
• for the relish
• heat the oil in a large non-stick saucepan and fry the onions for 20 minutes
• or until very soft and just beginning to colour. Add the chilli and garlic to the pan and cook for a further five minutes
• stirring regularly.
• Sprinkle with the sugar and pour over the vinegar. Bring to a simmer and cook for five further minutes
• or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat
• set aside to cool for a few minutes then tip into a serving dish.
• Heat the oil into a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes
• turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.