Sunday, June 2, 2013

A Sausage Pie

Which nation boasts more than 1200 types of sausage? You got it: Germany! And it was also the land of poets and thinkers that gave birth to this impromptu dinner. During an enjoyable trip to Europe's logistics hub, we could not resist bringing back a pack or two of their delicious Wurst, thinking that we would easily be able to hold a BBQ night with our friends and give them a taste of Germany as well. Trouble was that the summer took longer to kick in than usual (in fact it doesn't feel anything like June as yet at all!) so the BBQ was put off to an unknown date, while the expiry dates on the packs grew nearer and nearer. Being the pie-fan that I am I thought it would be an excellent idea to stick the sausage into a pie and anglicize the little German devil... and indeed it was! Here's what was needed:

Ingredients:


  • 300g Schinkengrill sausage
  • 2 eggs
  • 200g fontina cheese (or a soft cheese equivalent)
  • 1 roll of puff pastry


Method:


  1. Chop the sausages into 2cm discs
  2. Grate the soft cheese
  3. Beat the eggs in with the cheese.
  4. Cover the base of the oven dish with puff pastry.
  5. Place the chopped sausage in the pie.
  6. Pour the egg-cheese mix on top of the sausage.
  7. Cover the pie with puff pastry, pressing the sides with a fork to seal the pie.
  8. Bake for approximately 30 minutes at 200 degrees Celsius.


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