Ingredients

• Wholemeal Breadcrumbs (GLUTEN) 220 gram
• Grated Mature Cheddar Cheese (Dairy) 200 gram 
• Free Range Egg x 2 
• Garlic Puree 20 gram 
• Leeks Fresh 300 gram 
• Onions Diced 200 gram 
• Jacket Potato x 2 large

Method

1. Bake Potatoes for 1 hour until soft and allow to cool
2. Scoop out potato flesh into a bowl
3. Dice onions, shred and wash leeks
4. Sweat off onions , leeks & garlic until softened and allow to cool
5. Whizz bread into crumbs and add to cooled veggies
6. Add cheese and eggs, mix with hands to combine.
7. Roll into sausage shape, each sausage should weigh 70g per (primary) portion. 
8. Cook 160 for 15-20 mins until 75C, turning once.