SUNDAY SAUSAGE BRUNCH : [SPAR RECIPES]
Prep Time: 15 minutes
Cook Time: 30 minutes
An easy, all-in-one pan breakfast for the whole family to enjoy as a brunch meal.
INGREDIENTS FOR 4- 6:...
1 pack SPAR pork sausages (+- 600 g)
50 g grated SPAR cheddar cheese (125 ml)
1 large Granny Smith apple, peeled and grated
5 ml mixed dried herbs
4-6 SPAR large or X-Large eggs
½ can ratatouille or, well drained, SPAR whole cherry tomatoes
Pack of 8 SPAR Freshline Cocktail Croissants
1 can SPAR Creamed Mushroom Sauce
WHAT TO DO:
1.Pre-heat oven to 180 °C. Grease a 25-30 cm diameter heavy-based oven dish or enamelled cast-iron oven dish.
2.Cut the sausage skins down their length and squeeze out the sausage-meat into a mixing bowl.
3.Mix in the cheese, apple and herbs.
4.Press the mixture into the oven dish base.
5.Make 4-6 evenly spaced indentations to accommodate an egg in each. Gently break an egg into each hollow. Don’t worry if they overflow slightly into each other.
6.Dot over the ratatouille/tomatoes avoiding the eggs as much as possible.
7.Bake uncovered for 30 minutes. *Warm a batch of SPAR Freshline cocktail croissants directly on the oven rack for the last 5 minutes of this oven time.
8.Tip the contents of the canned mushroom sauce into a bowl or saucepan, and warm through gently on the stove or in a microwave oven. Serve as a separate sauce for spooning on after serving.
9.Cut the sausage bake into wedges, allowing one egg per portion.
Hints and Tips:
No need to season this as the sausages provide sufficient salt and seasonings for the whole dish.
The tomato juice from the canned whole cherry tomatoes, is great for adding to cooking savoury mince or casseroles.
