Glamorgan Sausages with Leek Mash and Onion Gravy

Ingredients

• 200 g caerphilly cheese
• 2 leeks
• 120 g breadcrumbs
• 2 eggs
• 1 tsp english mustard
• 30 g plain flour
• 600 g potatoes
• 50 g butter
• 50 ml whole milk
• 300 ml vegetable stock
• 2 onions

Method

1. 1

   Finely grate the caerphilly cheese and finely chop one of the leeks and one of the onions. Mix together in a bowl with the breadcrumbs, one beaten egg and the english mustard, then season well.

2. 2

   Shape the mixture into eight small sausage shapes, dust lightly with the plain flour, and chill for 15 minutes to firm up.

3. 3

   Dip each sausage in the second beaten egg, then fry in a little of the butter for 8-10 minutes, turning often, until golden and crisp all over.

4. 4

   Meanwhile, peel and boil the potatoes for 15 minutes until tender, then drain and mash with a little of the butter and the whole milk. Finely slice the remaining leek, soften it in a little butter, and stir through the mash.

5. 5

   For the gravy, finely slice the remaining onion and fry gently in the last of the butter for 10 minutes until soft and golden, then pour in the vegetable stock and simmer for 5 minutes.

6. 6

   Serve the Glamorgan sausages on the leek mash with the onion gravy poured over.