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Sausage, Onion & Mustard Tart
Sausage, Onion & Mustard Tart

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

Prep Time: 10 min
Cook Time: 30 min
Serves: 4



375 g

Eskort Gold Medal Pork Sausages

30 ml

olive oil

1 roll

puff pastry, thawed

15 ml

flour, for dusting


egg, beaten


onion, sliced into half moons

30 ml

English hot mustard

5 ml





ground black pepper

small handful

fresh rocket


olive oil, to serve


balsamic vinegar, to serve


  • Preheat oven to 200°C.

  • Heat oil in a frying pan and fry sausages until browned and cooked through, remove from pan, set aside to cool and slice on the diagonal.

  • Roll puff pastry out on a surface dusted with the flour.

  • Transfer pastry to a baking tray.

  • Leaving a 1 - 2 cm gap all around the edges, brush the pastry with the hot English mustard.

  • On top of the mustard start layering the onions and sausages.

  • Sprinkle with sage and season lightly with salt and pepper.

  • Roll or scrunch the edges of the pastry up to create a border, then brush the edges of the pastry with the beaten egg.

  • Bake for 20 - 25 minutes until pastry is golden brown.

  • Remove from oven, dress with some fresh rocket and a drizzle of olive oil and a drizzle of balsamic vinegar.

  • Cut into quarters and serve warm.

Recipe Meal Types: - Lunch - Entertaining - Dinner - Cocktails
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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