Vegetarian Leek,sage and Two Cheese Sausages

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

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

fresh white breadcrumbs, caerphilly cheese, wensleydale cheese, leeks, sage, parsley, thyme, eggs, coarse grain, sunflower oil, flour, eggs, fresh white breadcrumbs

Taken from www.food.com/recipe/vegetarian-leek-sage-and-two-cheese-sausages-412479 (may not work)