GLAMORGAN SAUSAGE.

175-200g fresh white breadcrumbs
150 g Caerphilly or Lancashire cheese, grated
half a leek or 6 Spring onions, very finely chopped
1 tablespoon chopped Parsley
½ teaspoon Thyme, Chopped
½ black pepper
½ salt
2 Eggs, lightly beaten
1½ teaspoons English mustard or Dijon Mustard
2-3 tablespoons milk
3 tablespoons sunflower oil

Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and plenty of salt and freshly ground pepper, blending well.

Beat the eggs with the mustard. Set aside 2 tablespoons of this mixture and stir the remaining egg mixture into the breadcrumb mixture. If it seems a little dry add a touch of milk to help bind it together without making it sloppy.

Divide the mixture into eight and shape each portion into a sausage about 2.5cm thick. Put the reserved egg and mustard mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate.

One by one dip the sausages into the egg mixture and coat in the crumbs. If you have time, chill the sausages in the fridge for at least half an hour to firm up.

To fry the sausage, heat the oil in the frying pan and fry the sausages briskly for about 5 minutes turning frequently until well browned on all sides reduce the heat and fry for a further 3-4 minutes.

Remove from heat and serve with a light salad.