Ingredients: 175- 200g white breadcrumbs, 75g Welsh cheddar, 1/2 a leek, finely chopped, 1 carrot, 1 tbsp chopped parsley, 1/2 tsp of fresh thyme, 2 eggs, beaten, 2 tsp Welsh mustard, salt and pepper and 45g butter or 3 tbsp sunflower oil
Instructions Mix together 150g of the breadcrumbs with the cheese, leek, parsley, thyme and plenty of salt and pepper. Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir in the remaining egg mixture into the breadcrumb mixture. Divide the mixture into eight and shape each portion like a sausage.
Put the reserved egg and mustard mixture into a shallow bowl, and spread the remaining breadcrumbs on a plate. Dip the sausages into the egg mixture and then coat with the crumbs. If you have time, chill the sausages for 30 minutes before cooking.
To fry the sausages, heat the butter or oil in a frying pan and fry the sausages for about 5 minutes until brown, reduce the heat and fry for a further 3 – 4 minutes.