The most irresistable sharing dish... apples are over rated anyway so why not try my Sausage Tarte Tatin. Juicy pork sausages blanketed with zingy caracoled onions all encased in a puff pastry lid.. divine!
Prep time 10mins
Cooking time 1.5hrs
1.5tbsp olive oil
6 pork sausages
1tbsp butter
3 red onions, sliced
Salt & Pepper
2tbsp chopped rosemary, fresh or dried
2tbsp balsamic vinegar
1 sheet fresh puff pastry
1 beaten egg
In an oven proof frying pan add the olive oil and heat to medium high. Once heated add the sausages and gently brown them on the outside, no need for them to be fully cooked through at this point.
Once the sausages have a nice colour on them then remove from the pan and set aside.
In the same pan on a medium heat, add the butter and once it has melted add the sliced onions.
Cook them gently stirring every now and again until they begin to soften, as I mention in all my recipes, the longer you take to cook the onions the better the dish will taste so please take at least 30mins to sweat the onions down. Of course you can do this quicker if you need to, it will still taste great just not as good as it could be.
Once the onions are almost completely soft add a good pinch of salt and pepper (around 1/2tsp of each) half of the chopped rosemary and all of the balsamic vinegar, cook fro a few minute until the balsamic vinegar has almost completely disappeared. You can use this time to slice the sausages in half length ways.
Once softened leave the onions to cool slightly.
Pre heat the oven to 180ºc fan (or equivilent)
Remove the onions from the pan and then place the sausages, skin side down in the oven proof pan, layer the onions over the top making sure they are evenly spread out, then working quickly place the puff pastry over the top, trim off the excess and tuck it in at the sides (see my YT video for visual) Poke a few holes in the pastry with a knife to let the hot air out.
Give the pastry an egg wash with the beaten eggn and season with a little bit of salt, pepper and the remaining chopped rosemary.
Place in the preheated oven for around 40mins or until the pastry is golden and crisp and the sasuages are cooked through.
Carefully remove from the oven and leave to sit for a couple of minutes.
When you're ready, carefully, using oven gloves or protection as the pan will still be hot, turn the tarte out and on to a plate.
Scrape off any sticky onions left in the pan and enjoy. My recommendation is with a nice side salad and a dollop of dijon mustard
