Breakfast sausage “pie”

Breakfast sausage

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  • 4
  • Easy
  • 25 minutes, plus 15 minutes’ chilling time
  • 30 minutes
  • Woolworths La Motte Merlot 2014
  • Buy Ingredients Here

Ingredients

  • 6 Woolworths spring onion-and-feta pork sausages
  • 1 T butter
  • 1 T olive oil
  • 2 small leeks, cut into chunks
  • 2 cloves garlic, finely chopped
  • 200 g ready-made shortcrust pastry
  • 4 free-range eggs
  • 1 cup cream
  • 100 g Cheddar cheese grated
  • 2 cobs sweetcorn, kernels sliced off
  • sea salt and freshly ground black pepper, to taste
  • flour, for dusting
  • 1 T milk

Cooking Instructions

Preheat the oven to 180°C. Grease or line a 20 x 6 cm pie dish or cast-iron frying pan with greaseproof paper.

Heat a nonstick frying pan over a medium heat and cook the sausages until just golden. Do not overcook. Remove from the pan and cut each sausage into four pieces.

Heat the butter and olive oil in the same pan and gently cook the leeks and garlic for 1 minute.

Place the pastry on a lightly floured board. Cut it lengthways into 3 cm-wide strips, then cut each strip into three “legs”, 1 cm wide, leaving a small piece intact at the top. Plait each piece of pastry, then chill for 15 minutes.

Whisk together the eggs, cream and cheese. Add the leeks and corn and season. Pour into the pie dish and stud with the sausages.

Gently place the pastry plaits around the edges and pinch the ends together to seal. Brush with milk. Bake for 30 minutes or until the mixture has set. Allow to stand for 5 minutes, then remove from the pan.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

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    Brandy Taylor
    September 17, 2016

    I’ve been wanting to try this recipe since I first arrived in Cape Town and saw this on the TASTE cover!!! Except lo and behold we are starting Banting, so I had to make some adjustments, namely doing it sans crust. But man was this delicious!

    We were feeding a small crowd, so I upped the amount of eggs to 6. I didn’t have cheddar so I flash fried feta slices in olive oil and then cubed. (Trick I learned from Tascha’s cookbook.) I had leftover Woolies pumpkin tagliatelle that I had tossed in a lovely shakalaka the night before.

    So, I oiled a casserole dish and put the cooked sausage, onions, and pumpkin mix into that, then poured the eggs over. Then flecked the feta cubes all around.

    It was DELICIOUS!