1. Place the breadcrumbs, cheese, seasoning, mustard, leek and parsley into a mixing bowl and mix well.
2. Beat together the eggs, and add to the ingredients. Mix the ingredients to form a firm dough. If needed, add a little milk to loosen the mixture. Divide the dough into 16 and form each portion into a sausage shape.
3. Coating the sausages is optional, however this does give a wonderful crispy texture to the sausages. Beat the egg and add the milk. Place the breadcrumbs on a plate and season lightly. Take each sausage and roll it in the egg mixture, drain a little, then roll in the breadcrumbs. Repeat until all the sausages are coated, chill for an hour.
4. Heat a heavy base frying pan, add a little oil, add the sausages a few at a time and cook over a medium-low heat until golden all over. The sausages should fry gently, if the heat is too high they will brown too quickly and not be cooked through.
What is PGI/PDO/TSG status?
Learn more about what other food and drink from Wales has Geographical Indication (GI) status and why ‘GI’ should also stand for ‘Genuinely Iconic’.