Glamorgan sausages with mash and onion gravy

Wales's famous meat-free sausages: cheese, leek and herbs rolled in breadcrumbs and fried until crisp. Lovely with buttery mash, peas and onion gravy.

Ingredients

• 1 Leeks, finely chopped
• 55 g Butter, 15g for the leeks, 40g for the mash
• 150 g Cheddar, grated (or Caerphilly)
• 200 g Breadcrumbs, 150g in the mix, 50g for coating
• 10 g Fresh parsley, chopped
• 1 g Dried thyme
• 10 g English mustard
• 3 Eggs, separated: see method
• 30 g Plain flour
• 50 ml Vegetable oil, 40ml for frying, 10ml for the gravy
• 4 g Salt
• 1000 g Potatoes, peeled, in chunks
• 100 ml Milk
• 2 Onions, thinly sliced
• 30 g Gravy granules
• 300 g Frozen peas

Method

1. Melt 15g butter in a pan and cook the leek gently until very soft. Cool slightly.
2. Mix the leek with the cheese, 150g breadcrumbs, parsley, thyme, mustard, a pinch of salt, 1 whole egg and 1 yolk. Squeeze a handful; it should hold together (add a splash of milk if not).
3. Shape into 12 sausages. Roll in flour, then in the remaining beaten egg and egg white, then in the rest of the breadcrumbs. Chill to firm up.
4. Fry the onions in 10ml oil over a medium-low heat until soft and golden, stirring now and then.
5. Boil the potatoes until tender, drain and mash with the rest of the butter and the milk. Season.
6. Heat 40ml oil in a frying pan over a medium heat and fry the sausages, turning, until golden all over and hot through.
7. Make up the gravy granules with 300ml boiling water and stir into the onions. Cook the peas.
8. Serve the sausages on the mash with peas and onion gravy poured over.