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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Beef steak and ale sausages

Makes approximately 20 sausages
3m hog casings
1.2kg chuck steak
150g breadcrumbs
200ml ale
1 red onion
75g beef suet
1½ tsp salt
1 tsp English mustard powder
½ tsp freshly ground black pepper

Wash casing inside and out and soak for 1 hr in warm water. Sausage casings are usually available from local butchers or online. Cut the meat into pieces small enough to pass through a mincer. Pass the pieces through the mincer. Place the breadcrumbs in a large mixing bowl and add the ale. Finely chop the onion. Add the mince beef to the bowl with the onion and all remaining ingredients. Mix well until blended.
Remove the blades from the mincer and mount the stuffing funnel. Wet the funnel and slip the washed casings over the funnel of the sausage filling attachment. Feed the sausage mixture into the mincer. As the mixture fills the casing, pay out the rolled casing as required. Fill evenly and not too tightly, creating one long sausage. If it breaks, simply start another. Twist the sausages into links. To do this, ease the meat into segments of the desired length, then gently squeeze enough space between segments to twist the sausages a few times to make the link.

Other sausage recipes in our Jul/Aug 2013 issue:

• Full step-by-step instructions for making sausages
• Basic pork and herb sausages
• Pork and Stilton sausages
• Lamb and mint sausages
• Bacon and garlic sausages
• Beef and horseradish sausages