Sausage Tart
By Duchy Originals
We recommend using our Old Fashioned Pork and Fresh Herb Sausages for this tasty and warming family dish.
Recipe taken from the Duchy Originals Cookbook written by Johnny Acton and Nick Sandler with photography by Jonathan Gregson.
Tags
Filed under: Autumn, Dinner, Lunch, Winter
Ingredients (serves 4-6 )
| 1 | 20.5cm loose bottomed tart tin lined with savoury short crust pastry (or you could use a bought pastry case) |
| 200g | Duchy Originals Onion Marmalade |
| 6 | Duchy Originals Pork Sausages |
| 60g | fresh bread crumbs |
| 2 | large eggs |
| 2 tbsp | double cream |
| 1 heaped tsp | dry mustard powder |
| To taste | Salt and pepper |
How to make 'Sausage Tart'
Blind bake the pastry for 10 minutes in a pre heated oven 190c. Remove and cool a little.
Cook the sausages for 10 minutes or until they start to brown in a frying pan on the hob or under a grill. Leave to cool and then split the sausages horizontally.
When you are ready to assemble your tart, evenly spread the Duchy Originals Onion Marmalade on the bottom of the pastry.
Mix the breadcrumbs, cream, mustard powder and eggs together and season with salt and pepper. Pour this over the onion marmalade in the tart. Arrange the split sausages on top of the tart.
Cook the tart in a pre heated oven, 180c for 20-25 minutes or until cooked and golden. Eat hot or cold.
