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4 Serves
101 Mins
Finely chop the leeks and sauté them in a frying pan with a small amount of olive oil until soft and translucent.
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IndianVitamin K
156 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
123 µg / 400 µgCalcium
550 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
79 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
592 mg / 4,700 mgSodium
1456 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
13 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
In a large mixing bowl, combine the breadcrumbs, grated Caerphilly cheese, sautéed leeks, chopped parsley, mustard powder, salt, and black pepper.
Add the beaten eggs to the mixture and stir until a firm dough forms, then shape the mixture into sausage-sized cylinders.
Heat the remaining olive oil in a frying pan over medium heat and cook the sausages, turning occasionally, until they are golden brown and heated through.
7
g50
g15
g
Saudi
Cypriot