Makes 6


  • 50g butter
  • 100g leeks, finely sliced (about 1 large one)
  • Nutmeg, to taste
  • 100g fresh breadcrumbs, preferably a mixture of white and brown
  • 2 tsp thyme, finely chopped
  • 2 eggs, separated (white for the coating)
  • tsp English mustard
  • 175g lancashire cheese (crumbly cheese)
  • 2 tbsp milk

For the coating

  • 75g breadcrumbs
  • 50g flour
  • 1 egg beaten with the whites from above eggs


  • Melt half the butter in a frying pan and sweat the leeks over a medium heat until well softened. Season well with salt, pepper and nutmeg.

  • Mix 100g breadcrumbs with the thyme.
  • Beat the egg yolks and mustard together.
  • Crumble the cheese into the breadcrumb mixture and stir in the leeks.
  • Mix the egg yolks and mustard into the bread mixture.
  • Season, mix well and add the milk.
  • Shape into six sausages (damp hands will make this easier) and chill for half an hour.

  • Heat the oven to 180C/350F/gas mark four.
  • Meanwhile, whisk the egg whites and an extra egg until frothy.
  • Put the flour, beaten egg and remaining breadcrumbs on separate plates, and roll each sausage in the flour, then whites, then breadcrumbs to coat.
  • Melt the remaining butter in the pan over a medium-high heat.
  • When hot, add the sausages and cook until just golden on each side.
  • Transfer to a baking sheet and cook for about 20 minutes, until richly golden.

  • Serve immediately.