Glamorgan sausages

Method

Gently fry the chopped leeks in a little oil until softened, then allow to cool. Combine the cooled leeks with breadcrumbs, grated Caerphilly cheese, parsley, thyme, and one whole egg, seasoning well with salt and pepper. Mix thoroughly until the mixture holds together, then shape into eight sausage shapes on a floured surface. Beat the remaining egg with the egg yolk, then coat each sausage in the egg mixture and roll in flour to create an even coating. Heat oil in a frying pan over medium heat and fry the sausages for 8-10 minutes, turning occasionally, until golden brown and heated through. Serve hot with mustard and crusty bread, or with a fresh salad.