Use breadcrumbs, grated cheese, grated leeks, mashed potato, chickpeas, an egg to bind the mixture and of course, seasonings like salt and pepper and mixed herbs if you want. I haven't put any quantities down as you can use whatever you like and just improvise depending on how many sausages you want. It's best to make them fresh on the day you eat them. You can blitz the bread and the chick peas in a food processor.
Mix the ingredients in a bowl until it is dough-like and malleable. Use your hands to roll into sausage shapes and then cover the sausages in more breadcrumbs. This is gloriously messy and sticky but great fun.
Leave the sausages to stand for a little while and then drizzle with oil before you bake them, in a medium oven, until they are lightly brown - about 30 minutes.
Or you can fry them gently in olive oil in a frying pan.
On bonfire night we served them with mashed carrot and potatoes and braised red cabbage. They are also nice with mashed potato and red onion marmalade.