2 tablespoons extra virgin olive oil
100g leeks, finely sliced (about 1 large one)
½ teaspoon nutmeg
170g fresh breadcrumbs, preferably a mixture of grain and wholemeal
2 tsp fresh thyme, finely chopped
2 eggs, separated
1½ tsp English mustard
175g cheddar cheese
2 tbsp milk
50g flour
Melt 1 tablespoon of olive oil in a frying pan and sweat the leeks over a medium heat until well softened. Season well with salt, pepper and nutmeg.
Beat the egg yolks and mustard together. Set aside. Mix 100g breadcrumbs with the thyme. Crumble or grate the cheese into the breadcrumb mixture, stir in the leeks, followed by the egg yolks and mustard. Season with black pepper, add the milk and mix well.
Shape into 12 small sausages. Damp hands will make this easier and squeezing the mixture tight will help them hold together. Chill for half an hour.
Heat the oven to 175 degrees Celcius. Whisk the egg whites until frothy. Put the egg whites, flour and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat.
Melt the remaining olive oil in the pan over a medium-high heat. When hot, add the sausages and cook until just golden on each side. Transfer to a baking sheet and cook for 15-20 minutes, until golden. Serve immediately.
(Makes 12 small or 6 large sausages)
