Glamorgan Sausage

The Glamorgan sausage is a classic Welsh dish that contains not a scrap of meat – the cheese and the leek give it its full-bodied, savoury flavour.

1. Grate the cheddar, and chop the leek very finely, so no large pieces are felt in the mixture.

2. In a bowl mix the cheese, the leek, two-thirds of the breadcrumbs, the mustard and the thyme.

3. Bind the mixture with two eggs, salt and pepper it – it is right when it holds together and can be shaped.

4. With wet hands shape it into about 8 short, sausage-shaped rolls.

5. Roll the sticks first in the remaining beaten egg, then in the rest of the breadcrumbs, so an even coating surrounds them.

6. Fry them golden and crisp on all sides in plenty of hot oil, drain them on paper towel, and serve with fresh lettuce.

Tip: Chill the mixture for 20-30 minutes before shaping – cold it forms into sticks much more easily, and it will not fall apart during frying either.