Selsig Morgannwg

In a large mixing bowl, combine the breadcrumbs, grated Caerphilly cheese, finely chopped leek, mustard powder, and fresh parsley, mixing well to distribute the ingredients evenly.

Separate one egg and set the white aside, then beat the yolk with a splash of milk and add it to the breadcrumb mixture, stirring until the mixture comes together and holds its shape when pressed.

Melt the butter and add it to the mixture, then season generously with salt and black pepper and mix thoroughly to incorporate.

Divide the mixture into 8 equal portions and shape each one into a sausage about 10 cm long, rolling them firmly between your palms to ensure they hold together.

Lightly beat the reserved egg white in a shallow dish and spread the remaining breadcrumbs on a separate plate, then roll each sausage in the egg white and coat thoroughly in the breadcrumbs.

Place the coated sausages on a tray and refrigerate them to firm up, which will help them hold their shape during frying.

Heat the vegetable oil in a large frying pan over medium heat, then add the sausages in batches and fry, turning regularly, until golden brown and crispy on all sides.

Remove the sausages from the pan and drain briefly on kitchen paper before serving hot, accompanied by chutney or a fresh salad.