The dish has a cooking time of 45 minutes (Image: Heck)
Those looking for a hearty and comforting dish should look no further, as this ticks all the boxes.
This sausage, chestnut and cranberry tart has all the flavours of and more.
The comes from and has a cooking time of 45 minutes, serving eight to 10 people.
According to Heck’s website, it reads: “Create a show-stopping centrepiece for your guests using our Heck 97 percent sausages. Serve this pie with green leaves and extra cranberry sauce.”
Even better the dish is filling, easy to and affordable.
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The dish has all the flavours of Christmas (Image: Getty)
How to make sausage, chestnut and cranberry tart recipe:
Ingredients:
- One pack Heck 97 percent sausages
- 375g pack fresh ready-rolled short crust pastry, at room temperature
- 1/2 tbsp olive oil
- One large white onion, diced
- 180g whole chestnuts, roughly chopped
- 100g dried cranberries
- One large egg
- 100g fresh white breadcrumbs
- 1.5tsp dried sage
- Pinch of black pepper
Optional decoration:
- 50g cranberry sauce
- 50g pecans, roughly chopped
Method:
Firstly, preheat the oven to 180°C/ fan160°C/gas four. Unroll the pastry and use to line a 28cm round, fluted tart tin. Line with baking paper and baking beans and blind bake for five minutes. Remove the paper and beans.
Meanwhile, heat the oil in a small frying pan over a medium heat. Add the onions and cook for eight minutes, stirring occasionally, until softened and golden. Tip into a large bowl.
De-skin the sausages, add to the bowl, with the chopped chestnuts, cranberries, sage, black pepper, egg, and fresh breadcrumbs. Mix until really well combined.
Spoon into the pastry case and press down evenly to level out. Bake for 20 minutes, then remove from the oven fresh over the honey onto the pastry case and bake for a further five minutes until golden.
To decorate, mix the cranberry sauce and pecans and spoon round the edge of the tart. Serve with a mixed leaf salad.