Glamorgan sausages

Makes 8

These tasty little morsels are perfect for breakfast, lunch or tea. They’re also good eaten cold and handy for packed lunches. Traditionally, they’re not always coated in breadcrumbs, but just roll in flour if you prefer. The optional spring onion and chilli give a nice bit of heat, but again, leave out if you prefer. They can also be fried instead of baked.

INGREDIENTS

175g (6¼oz) breadcrumbs ½ teaspoon mustard powder Ground white pepper, to taste 1 medium leek, cleaned, trimmed and finely chopped 2 spring onions, sliced (optional) 1 red chilli, sliced (optional) 2-3 sprigs curly parsley, finely chopped 140-150g (5-5¼oz) Caerphilly or mature Cheddar cheese, grated 2 medium eggs, beaten with 2 tablespoons milk Plus 1-2 tablespoons flour 2 medium eggs, beaten with 2 teaspoons water 75-100g (2¾-3½oz) fine, dry breadcrumbs

METHOD

l Preheat oven to 180C (fan oven) gas mark 6 or equivalent

l You will need a baking tray lined with greaseproof paper and greased with 2-3 tablespoons oil

l Mix main ingredients together in a large bowl, using the egg and milk to bind.

l Divide into 8 and squeeze into balls.

l Roll in flour and then egg. Roll in breadcrumbs, moulding into sausage shapes as you go.

l Transfer to baking tray, rolling in the oil to coat.

lBake for 25-30 minutes or until golden brown outside and piping hot on the inside.