Crispy Leek and Cheese Sausages

Crispy Leek and Cheese Sausages

These leek and cheese sausages are bound to be a hit for both vegetarian and meat eaters alike and could easily be made into burger shape if preferred.

Servings: Serves 4

Points plan 5½ pts per serving

Core 4 pts per serving

15ml olive oil
1 large leek, trimmed, rinsed, thinly sliced and finely chopped
115g fresh white breadcrumbs
75g Caerphilly cheese, grated
25g Cheddar cheese, grated
5ml wholegrain mustard
15ml freshly chopped mixed herbs
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
2 medium eggs, beaten
15ml plain flour
40g fresh white breadcrumbs


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 Mark 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.