Sausage, onion & mustard tart

By Drum Digital
23 August 2018

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Preparation: 10 min | Cooking: 30 min | Serves 4

My #JustDelicious tea-time treat is a traditional combination of sausages and mustard and a simply perfect competition dish.


1 packet Eskort Gold Medal Pork Sausages

30ml (1T) olive oil

1 roll puff pastry, thawed

15ml (1T) flour for dusting

1 onion, sliced into half moons

30ml (2T) hot English mustard

5ml (1t) dried sage

salt and ground black pepper

1 egg, beaten

small handful fresh rocket

olive oil to serve

balsamic vinegar to serve


  • Preheat the oven to 200°C.
  • Heat the oil in a pan and fry the sausages until browned and cooked through. Remove from the pan, cool and slice on the diagonal.
  • Roll the pastry out on a surface dusted with the flour then transfer to a baking sheet.
  • Leaving a 1-2cm gap around the edges, brush the pastry with the hot English mustard.
  • Layer the onion and sausage slices on top of the mustard, sprinkle with sage and season lightly with salt and pepper.
  • Roll or scrunch up the edges of the pastry to create a border, then brush the border with the egg.
  • Bake for 20-25 minutes until the pastry is golden brown.
  • Remove from the oven, decorate with the rocket and drizzle with olive oil and balsamic vinegar.
  • Cut into quarters and serve warm.

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