Glamorgan Sausage Recipe

Pour 1 tablespoon oil into a deep pan and heat over medium heat. Add leeks and saute until tender and fragrant about 5 minutes. Add thyme and garlic; saute for another 30 seconds. Transfer to a mixing bowl and place in the refrigerator until cooled to room temperature 20 to 30 minutes.

Remove from the refrigerator and add 1/2 of the bread crumbs 1/2 of the flour the Cheddar cheese Havarti cheese 1/3 cup milk 1 egg and mustard powder. Mix until a dough forms. Move to the refrigerator until cooled and congealed about 30 minutes.

Whisk the remaining egg and 1 teaspoon milk together in a bowl. Add remaining flour to another bowl. Place remaining bread crumbs in a third bowl.

Roll a handful of the leek mixture into the shape of a sausage. Roll in the flour coat in the egg wash then dredge it in the bread crumbs. Repeat to form remaining \sausage\ links.

Heat 1/2 to 3/4 inch of oil in the same pan over medium-high heat to 350 degrees F (175 degrees C).

Fry each link in the hot oil until the outsides are crispy and golden brown about 2 minutes per side working in batches if needed. Transfer to a paper towel-lined sheet to drain grease.