Cynhwysion (Ingredients) ​​

  1. Sausages: melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not coloured.

  2. Put 100g of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and plenty of freshly ground black pepper in a separate bowl.

  3. Remove frying pan from heat and tip leeks into the bowl with breadcrumbs. Add egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Careful! This is where it gets sticky, so gloves might be useful. Place the sausages onto a tray lined with baking paper in the fridge.

  4. Whisk egg whites lightly in a bowl with a large metal whisk until just frothy. Sprinkle 40g breadcrumbs over a large plate. Dip the sausages into the beaten egg and roll in the breadcrumbs until evenly coated, then place on the baking tray. Chill again for 30 minutes.

  5. Relish: heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to colour. Add chilli and garlic to the pan and cook for a further five minutes, stirring regularly.

  6. Sprinkle with the sugar and pour vinegar in. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then tip into a serving dish.

  7. Heat the oil into a large frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish and some thinly sliced runner beans.