Crispy Leek and Cheese Sausages

Method

Heat the oil in a frying pan, add the prepared leek and sauté over a medium heat for 2 - 3 minutes or until softened. In a large bowl combine the breadcrumbs, cheeses and mustard, herbs, seasoning nutmeg and cooked leek with approx half of the beaten egg to bind together without making the mixture too sticky. Divide the mixture into 6 equal amounts then using the remaining flour, shape into sausage shapes. Place on a plate and chill in the fridge for 30 minutes. Pre-heat the oven to 190C/375F/gas 5. Toss the leek and cheese sausages in the remaining beaten egg, shaking off any excess and then toss in the remaining breadcrumbs until well coated on all sides. Arrange on a lightly greased baking tray and cook in the pre-heated oven for 10 - 15 minutes or until piping hot, crisp and golden. Serve immediately. Cook's Note The sausages can be frozen if liked before cooking. Simply follow method up to step 3 and instead of chilling the sausages, open freeze on a tray until solid then transfer to a freezer bag and freeze up to 1 month. To cook, simply transfer sausages to a baking tray to defrost then continue as in recipe. PER SERVING 192 Kcal, fat 10.5g, saturated fat 4.4g, salt 0.7g, carbohydrate 16.2g, sugar 1.4g, fibre 1.2g