Melt the butter in a large skillet over medium-high heat, cook the chopped leeks, stirring often, until softened and lightly browned, about 3 to 4 minutes.
Lightly beat 1 egg in a bowl and set aside. Spread the panko breadcrumbs on a large rimmed dish and set aside.
In a large mixing bowl combine the torn bread pieces, the remaining 1 egg, milk and thyme. Add the cooked leeks, mustard and cheese. Mash the mixture together with your hands until well combined.
Using your hands form 8 small sausages.
Dip the sausages one by one into the beaten egg, shake off any excess egg and then roll the sausage in the panko breadcrumbs to coat.
Place the breaded sausages on a plate, cover with plastic wrap and refrigerate for 20 minutes.
Heat the oil in a large non-stick skillet over medium heat until shimmering. Fry the sausages, turning often, until golden brown and crispy, about 5 minutes total.
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