Makes 6

Ingredients:-

• 50g butter
• 100g leeks, finely sliced (about 1 large one)
• Nutmeg, to taste
• 100g fresh breadcrumbs, preferably a mixture of white and brown
• 2 tsp thyme, finely chopped
• 2 eggs, separated (white for the coating)
• 1½ tsp English mustard
• 175g lancashire cheese (crumbly cheese)
• 2 tbsp milk

For the coating

• 75g breadcrumbs
• 50g flour
• 1 egg beaten with the whites from above eggs

Method:-

• Melt half the butter in a frying pan and sweat the leeks over a medium heat until well softened. Season well with salt, pepper and nutmeg.

• Mix 100g breadcrumbs with the thyme.
• Beat the egg yolks and mustard together.
• Crumble the cheese into the breadcrumb mixture and stir in the leeks.
• Mix the egg yolks and mustard into the bread mixture.
• Season, mix well and add the milk.
• Shape into six sausages (damp hands will make this easier) and chill for half an hour.

• Heat the oven to 180C/350F/gas mark four.
• Meanwhile, whisk the egg whites and an extra egg until frothy.
• Put the flour, beaten egg and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat.
• Melt the remaining butter 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 about 20 minutes, until richly golden.

• Serve immediately.