Leek & Caerphilly Sausages


I based the idea for these on a recipe from Leiths which uses Cheddar. I think the Caerphilly gives a better flavour and texture. These are great for freezing – just lay them on a baking tray in the freezer. When frozen, transfer to a freezer bag until needed.

2 small leeks – cut in quarters lengthwise then finely sliced
2 oz butter
1 teaspoon English mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
6-8 slices on bread – made into crumbs in a food processor
pinch of nutmeg
75g approx of Caerphilly cheese – chopped into small chunks
2 eggs
2 more slices of bread – breadcrumbed
few tablespoons of plain flour

Melt butter in a pan and add leeks. Fry for 5-10 minutes until soft then transfer to a large bowl. Add the mustard, herbs, nutmeg, first lot of breadcrumbs, one egg and cheese then get your hands in there and squidge it all up into a dough like substance. If it’s a little wet, add more breadcrumbs. If a little dry add a splash of milk.

Divide the mixture into approximately 20 and mould each piece into a sausage shape.

Now find three flat bowls – put flour in one, beat the other egg in another and the remaining breadcrumbs in the third.

Take each sausage and coat with flour, then dip in the egg, the coat with breadcrumbs. If you want to freeze the sausages do so at this stage. If you want to eat them now, heat a little oil in a frying pan. When hot fry the sausages for about 10 minutes turning occasionally until browned.


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