Vegetarian Leek,sage and Two Cheese Sausages

From Terre a Terre, crunchy coated sizzling sausages loaded with leeks, crumbly cheese and mustardy mouthfuls of garden fresh parsley and sage.

• Ready In: 25 mins
• Serves: 3
• Yields: 6 sausages

Ingredients

• 250  g  fresh white breadcrumbs
• 250  g caerphilly cheese, grated
• 250  g wensleydale cheese, grated
• 150  g leeks, white part only finely chopped
• 2  teaspoons sage, finely chopped
• 20  g parsley, finely chopped
• 2  teaspoons thyme, finely chopped
• 2  eggs
• 2  tablespoons  coarse grain mustard or 2  tablespoons Dijon mustard
• 8  tablespoons  sunflower oil

• for the coating

• 40  g plain flour
• 2  eggs, beaten
• 150  g  fresh white breadcrumbs

Directions

1. Combine the breadcrumbs, cheese, leeks, sage, patsley, thyme and plenty of salt and pepper. Beat the eggs with the mustard and add this to the cheese mix. Bind together thoroughly.
2. Divide the mixture into 6 balls and roll each into a sausage shape about 2.5 cm thick. Chill for at least 1 hour.
3. Coat each sausage evenly with first flour, then the beaten egg then the breadcrumbs, refrigerate for another 30 mins if possible.
4. Fry for about 5 mins, turning occasionally till deep golden brown.
5. Serve with creamy mash and a rich gravy made with Vegetarian Demi Glace Sauce, red wine and redcurrant jelly.