Glamorgan "Sausage"

01Method

1. 1

   Warm a tablespoon of oil in a deep pan over medium heat. Sauté the leeks until soft and fragrant, around 5 minutes. Stir in the thyme and garlic and cook for another 30 seconds. Scrape the mixture into a bowl and refrigerate until it reaches room temperature, about 20–30 minutes.

2. 2

   Take the bowl out of the refrigerator and mix in half the bread crumbs, half the flour, the Cheddar, the Havarti, the larger portion of milk, one egg, and the mustard powder. Stir until a cohesive dough forms. Return to the refrigerator and chill until firm, approximately 30 minutes.

3. 3

   In a small bowl, beat the remaining egg with the smaller portion of milk. Put the remaining flour in a separate bowl and place the remaining bread crumbs in a third bowl.

4. 4

   Take a handful of the leek mixture and shape it into a sausage link. Roll it first in flour, then dip it into the egg wash, and finally coat it in bread crumbs. Continue shaping and coating the rest of the mixture.

5. 5

   Pour enough oil into the same pan to reach a depth of about half an inch to three-quarters of an inch. Heat over medium-high heat until the oil reaches 175°C (350°F).

6. 6

   Fry each link in the hot oil until the exterior is crisp and golden, roughly 2 minutes per side, working in batches as needed. Drain on a paper towel-lined tray.