Sausage and Mustard Tart

Sausages have been with us since the times of the ancient Greeks, with the Romans developing the range and types of sausage until they came up against a problem: the conversion of Rome to Christianity meant that the ancient pagan phallic rites associated with the sausage were now unacceptable. Moreover, many sausages contained blood, the consumption of which was forbidden by the Bible. It is interesting that from then on the growth in the use and eating of sausages became a worldwide phenomenon.
The distinguishing feature of British sausages is the inclusion of bread and cereals, a practice which began in the nineteenth century. Sausages were cased in parts of the body usually the intestines - of the sheep, pig, calf or ox, although nowadays much of the casing or skin is made from collagen or cellulose.
This tart is nostalgic comfort food for all of us still addicted to sausages but who seldom own up. It's good for a brunch to impress guests young and old, or for lunches, suppers and picnics.


serves 4-6
175 g (6 oz) plain shortcrust pastry
two 425 g (15 oz) cans butter beans or haricot beans, rinsed and drained
3 tablespoons French mustard
2 tablespoons tomato ketchup
3 tablespoons single cream
salt and freshly ground black pepper
8 skinless pork chipolata sausages
2 tablespoons demerara sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce


1. Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind.

2. Pre-heat the oven to 190°C (375°F) Gas 5.

3. Put the beans, 2 tablespoons of mustard, the tomato ketchup, cream and salt and pepper in a food processor and blend together to form a puree. Spread the mixture evenly over the bottom of the pre-baked pastry case.

4. Arrange the sausages over the mixture so that they are evenly spaced, fanning them out from the centre like spokes of a wheel and pressing them into the mixture so that only a little of each sausage is visible.

5. Cover with greased foil and bake in the oven for 35 minutes. Remove the tart from the oven, remove the foil and then turn the oven temperature up to 200°C (400°F) Gas 6.

6. Mix together the remaining mustard, sugar, lemon juice and Worcestershire sauce and, using a pastry brush, brush the mixture over the tart. Return the tart to the oven and bake for a further 10 minutes or until nicely browned.

Serve hot with some gently fried onions or brown gravy. It is also excellent as a picnic tart.

What did you think?

Sausage and Mustard tart
posted by Caz @ 03:39AM, 9/08/08
Sounds very nice would like to try it, BUT where are the ingredients, yes i could guess, but feel sure i wont get the mixture right - please help.
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