Serves 4
  • 175g (6oz) fresh white breadcrumbs
  • 100g (4oz)Farmhouse Vintage cheddar cheese-, grated
  • 1 small leek, washed and finely chopped
  • 15ml (1 tbsp) chopped fresh parsley
  • 1 tsp of wholegrain mustard 
  • Salt & pepper
  • 2 eggs, separated (keeping the white from 1 of the eggs for coating)
  • About 2-3 tbsp full fat milk
  • Plain flour for coating
  • 15ml (1 tbsp) sunflower oil
  • 15g (1/2 oz) butter
  1. Mix together the breadcrumbs, cheese, leek, parsley and mustard. Season with salt and pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly, adding enough milk to bind the mixture together, but so its not too sticky.
  2. Divide the mixture into 8 and shape into sausages.
  3. Beat the remaining egg white on a plate with a fork until frothy, dip the sausages in the egg white , then roll in the flour to coat.
  4. Heat the oil and butter in a frying pan and shallow fry the sausages for 5-10 minutes until golden brown.
  5. Serve with potato wedges and spring cabbage and a good dollop of garlic mayonnaise.