Note: Traditional Glamorgan Sausages taste) best with sharper cheese.

Ingredients

• 10 ounces ( 3 C) fresh breadcrumbs
• 6 ounces (1 1/2 C) caerphilly, cheddar or other sharp cheese, grated
• 1 medium leek, finely chopped, use green and white parts
• 1 tbs chopped mixed fresh herbs, such as parsley, thyme, marjoram etc
• 1/4 tsp mustard powder
• salt and pepper to taste
• 2 eggs, separated
• 4 tablespoons milk, or more as needed
• plain/AP flour, for coating
• toasted breadcrumbs, for coating
• equal parts vegetable oil and butter, for frying

Method

In a large bowl, mix together the fresh breadcrumbs, cheese, leek, herbs and mustard. Season to taste with salt and pepper. Add 1 whole egg and 1 egg yolk and mix thoroughly. Add enough milk to bind the mixture together.

Sprinkle flour onto a board. Shape the mixture into 15–20 small sausages or patties. Beat the remaining egg white  with a fork until frothy. Dip the sausages into the egg white, then roll in the dried breadcrumbs to coat.

Heat the oil and butter in a heavy frying pan and fry the sausages for 5–10 minutes until golden brown.  Serve hot or cold for breakfast or as part of a larger meal.