140g Caerphilly cheese
175g fresh white breadcrumbs
55g young leeks or spring onions, finely chopped
1 tbsp chopped fresh chives
½ tsp dried thyme
A pinch of dry English mustard powder
Salt and freshly ground black pepper
2 egg yolks
1 egg, beaten
Lard for frying
• Preheat the oven to 200˚C, then grate the cheese and mix in a bowl with 115g of the breadcrumbs.
• Add the chopped leek or spring onion, chives, thyme, mustard, salt and pepper and egg yolks, and mix well together.
• Divide the mix into 12 and roll each piece into an even sausage shape.
• Dip the sausages into the beaten egg, and then coat with the remaining breadcrumbs.
• Fry the sausages in a little lard, until they become golden brown on the outside. Finish them in the preheated oven for three to four minutes.
Tip from the top
‘Made from cheese, leeks or onions and breadcrumbs, this is more a savoury, meat-free rissole than a sausage. It is attributed to South Wales, where there has always been a strong cheese-cooking tradition, but similar mixtures exist elsewhere. As a cheese lover, I like these very much, but especially since Franco Taruschio (then of the Walnut Tree in Abergavenny, Wales) cooked some superb examples at Turner’s one St David’s Day. And he’s an Italian!’