Serves 6–8
A picnic classic, made the HECK! way. Flaky shortcrust pastry packed with juicy HECK! 97% Pork Sausages, sweet caramelised onions and a rich, cheesy filling. Perfect for sharing, packing up for a picnic or serving alongside a fresh summer salad.
What you'll need
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1 pack HECK! 97% Pork Sausages
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1 sheet ready-rolled shortcrust pastry
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2 large onions, thinly sliced
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1 tbsp olive oil
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1 tsp brown sugar
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4 large eggs
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200ml double cream
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100ml milk
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100g mature cheddar, grated
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Salt and black pepper, to taste
Method
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Preheat your oven to 200°C. Line a 23cm tart tin with the pastry, trim the edges and prick the base with a fork. Chill for 10 minutes, then blind bake for 15 minutes until lightly golden.
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Meanwhile, slice the sausages into bite-sized pieces and cook in a frying pan over a medium heat until golden and cooked through. Set aside to cool slightly.
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Heat the olive oil in a frying pan and cook the onions gently for 15–20 minutes until soft, sweet and golden. Stir through the brown sugar for the final few minutes to help them caramelise.
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In a jug, whisk together the eggs, cream and milk. Stir through the grated cheddar and season with black pepper.
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Scatter the sausage pieces and caramelised onions evenly over the pastry base, then pour over the egg mixture.
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Bake for 30–35 minutes until the filling is set and golden on top.
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Leave to stand for 10 minutes before slicing and serving.
Top Tip
Serve warm or cold with a crisp green salad, potato salad or picnic spread. It travels well, slices beautifully and tastes just as good the next day.
Golden pastry. Proper sausage. Picnic perfection.