By Paul Gayler
These meatless sausages from Wales are also known as Glamorgan sausages and are usually made with Caerphilly or Cheddar cheese and leeks. My favourite version uses Kirkham’s Lancashire or sometimes Cornish Yarg. Serve the sausages with a tomato sauce or chutney.
Mix together the cheese, breadcrumbs, spring onions or leeks, mustard and herbs. Season with nutmeg, salt and pepper, then add the egg yolks and knead well to form a soft paste which holds its shape. Chill to firm the mixture up slightly, then shape it into 12 sausages.
Whisk the egg whites just until frothy. Dust the sausages in flour, then dip them in the egg whites and finally roll t