Cavern Platinum Welsh Glamorgan Sausages by @TheRareWelshBit

Step by Step

Combine cheese, 100g fresh breadcrumbs, parsley, mustard powder, and pepper.
Separate the egg yolks from the whites, reserving the whites. Beat the yolks together with the milk, and stir into the breadcrumb mixture. Use your hands to combine the mixture, rolling it into a ball.
Divide the mixture into eight pieces, and roll each into the shape of a sausage, around three inches long. Cover and chill for one hour.
Season the plain flour with the salt, and coat each ‘sausage’ in the seasoned flour.
Gently whisk the egg whites together until slightly frothy and coat each sausage, before rolling each one in the remaining breadcrumbs.
Heat the Dragon butter in a heavy-based frying pan and shallow fry the sausages over a gentle heat for 2-3 minutes per side, until crisp and golden all over.
Repeat to ensure they’re cooked through, cooking the sausages for around 15 minutes
Serve with Dragon Piccalilli Pickle, and a crisp side salad.

Notes/Tips

When mixing the ingredients together, aim for a dough-like texture with a sticky (as opposed to sloppy) consistency.

Don’t be tempted to skip chilling your Glamorgan sausages; this really helps to bind the ingredients together.
You can also cook your Glamorgan sausages in the air-fryer for 12 minutes, but they won’t be quite as crisp or golden.
You can replace the mustard powder with one teaspoon of English mustard if you prefer, but you’ll need to beat the mustard with the egg yolks and milk, rather than adding it to the breadcrumb mixture.
Glamorgan sausages will stay fresh for 1-2 days in the fridge, or freeze in an airtight container for 3-4 months. Cook from frozen in 20-25 minutes on 180C/160C fan/gas 4.

Recipe by Kacie Morgan @TheRareWelshBit