Leek, apple & cheese sausages

10oz breadcrumbs
5 1/2 oz grated mature veg cheese
1 small leek finely chopped
1 dessert apple, cored and grated
1 tsp dried thyme
1 tsp Dijon mustard
2 tbsp milk
2 eggs
Olive oil for brushing

Method

In a large bowl mix 150g of the breadcrumbs (save the rest for coating), cheese, leek, apple and thyme. Stir in the mustard, milk and 1 of the eggs and season with salt and pepper.

Shape into around 12 sausages of equal size and chill in the fridge to firm up.

Beat the remaining egg in a bowl.  Dip each sausage in the egg then roll in the breadcrumbs to coat. 

Lightly brush or spray with Olive oil

Bake in the oven for approx 15/20 mins until cooked through and golden and crisp on the outside.

Serve on a bed of shredded savoy cabbage with a side of watercress sauce.