Don’t think I’ve every seen a sausage quiche recipe before. Haven’t tried it, but it looks OK and as long as your sausages are gluten free it could be a bit of a change from plain fried sausage and egg for those who are gluten intolerant.
I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s. This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags. It’s an unusual way to cook frankfurts, but I actually think they may taste OK.
Mum’s friend Thel must have made this recipe using sausages, but from the handwritten title Mum must thought it was best with meatballs. I don’t think it matters which one you use, it tastes good with either.
SAUCE FOR MEATBALLS/SAUSAGES
- 8 medium sausages or meatballs
- 1 medium onion, chopped very finely
- 1 tablespoon oil
- 1 teaspoon mixed mustard
- 170 ml tomato sauce
- 1 tablespoon vinegar
- 2 teaspoons worcestershire sauce
- 2 tablespoons fruit sauce or fruit chutney
- 1 tablespoon cornflour
- ½ cup water
Cook sausages or meatballs. Fry onions in oil until softened, stir in mustard, tomato sauce, vinegar, worcestershire sauce, fruit sauce or chutney. Simmer 2-3 minutes. Mix cornflour with water, add till boiling and thickened, cover then add sausages or meatballs. Meatball recipe: minced steak, 1 tablespoon cooked rice, onion, curry powder.
This recipe is in my brother’s lovely flowing handwriting, which means that my sister-in-law gave to Mum back in the 60s. Mum used to make it for casserole style entertaining and it tasted quite good, although personally I was never that fond of the tinned pineapple, you can use fresh pineapple instead if you have the same problem. You need around 750g of sausages.
What did we do before coconut cream in a can? The answer is in this old recipe of Mum’s. She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.
- 750g sausages
- 1 apple
- 2 tablespoons sugar
- Juice and grated peel of 1 lemon
- 1 onion
- 1 tablespoon curry powder
- 1 dessertspoon flour
- 2 tablespoons desiccated coconut
Put coconut in saucepan with cupful of stock or water. Bring to boil, boil for a few minutes. Strain off liquid, discard coconut. Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well. Cook until smooth, pour into saucepan. Fry sausages till brown add to curry sauce. Slice onion and apple, fry till brown in little of sausage fat. Drain. Add to sausage and curry sauce. Cook slowly for 1 hour. Rice or chutney may be added.
I was really surprised to find this recipe in the collection. For many years Mum made a sausage dish that consisted of beef sausages, bacon, onion, corn, tomatoes and noodles. Although it was quite simple it was always a great hit and I’ve made in many times myself. This printed recipe is a bit fancier with chicken sausage, salami and garlic, but it’s basically the same idea. Either version is worth trying out.