fresh breadcrumbs (225g)
Caerphilly shredded cheese, available at our deli counter175g leeks,
coarsely shredded and sautéed for 2 minutes in a little buttera drop of milk
1 tablespoon powdered English mustard
1/2 teaspoon paprika
3 free-range eggs, medium size seasoning with salt and pepper
1 tablespoon chopped fresh parsley
100 g freshly prepared breadcrumbs
4 tbsp milk
1 medium free-range egg Vegetable oil for frying
In a large mixing bowl, combine all of the dry ingredients and toss to combine.
Combine the eggs and add them to the mixture. If the mixture is too dry, add additional milk.
To make the sausages, divide the ingredients into 16 sections and wrap each portion into a sausage shape.
Combine the egg and milk in a mixing bowl. Before rolling in breadcrumbs, dredge your sausages in the mixture. Refrigerate for at least an hour.
Using enough oil to liberally coat a heavy frying pan, heat it (about 2 mm). Heat a few sausages at a time, flipping every few minutes, till golden.
Read Also: How to make an Apple Syrup.