Recipe: Lincolnshire sausage tart

Our recipe for a Lincolnshire sausage tart is bursting with hearty flavour and garnished with a light sprinkling of thyme leaves.

Golden pastry topped with succulent sausage meat in this delicious tart makes a tasty supper dish.

Golden pastry topped with succulent sausage meat in this delicious tart makes a tasty supper dish.

Serves 4
300g Lincolnshire sausages
250g strong white flour, sifted, plus extra for dusting 
2 eggs, plus 1 yolk
250g chilled unsalted butter, plus extra for greasing
2 tbsp brown sugar
1 tbsp white wine vinegar
1 tbsp tomato puree
200g double cream
½ onion, peeled and thinly sliced
2 tbsp fresh thyme leaves, plus extra to garnish 
100g Cheddar
sea salt and black pepper

In a large mixing bowl, place the flour, 150ml of cold water and the egg yolk, and combine with a wooden spoon until  the mixture forms a paste. Knead by hand for 2 mins, then turn out onto a surface lightly dusted with flour. Roll out to a square approximately 20 x 20cm. 

Place the butter between two pieces of baking paper, then beat, using a rolling pin, into a square shape approximately 2cm smaller than the dough square. Place the butter on top of the dough at an angle and fold the dough edges over the butter to cover, like an envelope. Re-dust the rolling pin with flour, then roll out the pastry to a rectangle shape approximately the length of A4, before folding one end into the middle, then the other side over it. Turn the pastry 90 degrees, repeat the process twice, then cover in cling film and leave to chill for 1 hr. After this time, repeat the rolling process twice more, then cover the pastry in cling film and return it to the fridge for 30 mins.

Grease a large, flat oven tray. On a surface dusted with flour, roll out the pastry to a 30cm square. Cut out a circle 25cm in diameter and transfer to the prepared tray. In a small bowl, beat 1 egg, then brush it on the perimeter of the circle. With the remaining pastry off-cuts, cut 2cm strips and place on top of the egg wash, ribboning them along the curve to fit and pressing down to fix. Cover loosely with cling film and leave to chill for 30 mins. 

Preheat the oven to 200°C/gas mark 6. Bake the pastry case for 25 mins until golden, cooked through and risen. Knock in the first layer of pastry within the pastry case and remove. Turn the oven to 180°C/gas mark 4. 

Squeeze the sausages out of their cases and into a bowl, then mix in the sugar, vinegar and tomato puree. Season with salt and pepper. Spread out the mixture across an oven tray and cook for 10 mins. In a jug, whisk together the double cream, the remaining egg, onion and thyme leaves. Grate in the cheese and season with pepper. Fill the pastry case with the mixture and top with sticky sausage meat. Bake for 25 mins until the filling is firm and golden. Serve immediately or allow to cool and serve chilled, garnished with thyme.  

More recipes for the humble sausage are in the September 2019 issue of LandScape magazine...

  • Sausage and cider casserole

  • Sausage and blackberry traybake with mash

  • Toad in the hole muffins

  • Home-made skinless sausages

  • Posh dogs

  • Sausage and mushroom plait


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Recipe: Pulled mutton shoulder with slaw

Serves 6

Mutton.jpg

For the pulled mutton

2kg mutton shoulder
2 garlic cloves, peeled and chopped
2 tsp paprika
2 tsp ginger
2 tbsp tomato puree
2 tbsp olive oil
1 tbsp capers
2 tbsp fresh thyme leaves,
plus extra for garnish
2 tbsp honey
zest and juice of 1 lemon
sea salt and white pepper



 

For the coleslaw

1 onion, peeled and sliced
2 carrots, trimmed and sliced
1 red cabbage, sliced
2 tbsp currants
100g yogurt
2 tbsp fresh flat leaf parsley
crusty bread rolls, to serve

Preheat the oven to 160°C/gas mark 3. In a food processor, blend together the leaves from the herbs, zest and juice of the lemon, honey, pink peppercorns and half of the oil. Season with a pinch of salt and 1 tsp cracked black pepper. 

Place the mutton leg in a roasting tin and coat the meat with the herb mixture, rubbing it in well. Cover loosely with foil. Fill the tin with the white wine and 300ml water. Roast for 4 hrs, basting every hour. Leave to rest, covered in the foil, for 10 mins.

Place the squash pieces in a large saucepan and cover with boiling water. Bring to the boil, then simmer for 10 mins until soft. Drain and mash with the remaining oil and salt and pepper. Transfer the squash to a serving dish and garnish with some extra herbs. Garnish the mutton with herbs, pieces of lemon, sea salt and pink peppercorns. Carve to serve.

Other mutton recipes from the Sept/Oct issue of LandScape magazine includes:

  • Mutton chops in tomato and rosemary sauce
  • Mutton roll
  • Mutton, carrot and cumin casserole
  • Slow-cooked mutton leg with butternut squash

Missed an issue?
You can get LandScape back issues or subscribe to LandScape