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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Scotch eggs

 

Serves 6

9 large eggs
600g finely minced pork or sausagemeat
225g golden breadcrumbs
large bowl ice-cold water
1 tbsp freshly chopped parsley
2 tbsp chives, snipped, plus extra to garnish
1.5 litres vegetable oil, for deep-frying
salt and pepper

Cook six of the eggs in boiling water for 7 mins. Drain, then refresh in the iced water. Once cool enough to handle, peel, and pat dry with kitchen paper.

In a large mixing bowl, mix the meat with 1 egg, 2 tbsp of the breadcrumbs, the herbs and plenty of seasoning until thoroughly combined.

Divide the mixture into six, and wrap around the boiled eggs, forming them into balls. Beat the remaining eggs in a shallow dish with some seasoning, and dip the sausage balls in the egg mix to coat. In another shallow bowl, coat the balls in the remaining breadcrumbs. Chill until needed.

Heat the oil in a large, heavy-based saucepan to 180°C, using a thermometer to accurately gauge the temperature.

Deep-fry the Scotch eggs, three at a time, for 4-5 mins until golden brown and crisp. Remove to a plate lined with kitchen paper to drain. Cut in half, and serve with a garnish of snipped chives.

Other picnic recipes in the Jul/Aug issue of LandScape include:

  • Stuffed picnic bread wreath
  • Salad served in preserving jars
  • Fig tarts
  • Cornish Brie and pickles
  • Berry lattice tart
  • Peaches baked in dough

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You can get LandScape back issues or  subscribe to LandScape