Ingredients
3 teaspoons olive oil
1 brown onion, coarsely grated
6 thin beef sausages
1 carrot, coarsely grated
2 zucchini, coarsely grated
1 cup grated tasty cheese
1/2 cup plain flour
1 1/2 cups milk
3 eggs
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Ceramic pie dish — even browning, beautiful presentation
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Ceramic pie dish — even browning, beautiful presentation
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Preheat oven to 160°C Grease a 4cm deep, 17.5cm x 24.5cm (base) baking dish. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring often, for 2 minutes or until soft. Remove to a bowl. Add sausages to frying pan. Cook for 6 minutes, turning, or until cooked through. Set aside to cool for 5 minutes. Thinly slice. Spoon sausages, onion, carrot, zucchini and cheese over base of baking dish. Whisk flour and milk in a bowl until smooth. Add eggs, and salt and pepper. Whisk until well combined. Pour over sausages. Bake for 50 to 60 minutes or until set. Stand for 5 minutes before serving.