Sausage and Onion Upside Down Tart

Sausage and Onion Upside Down Tart recipe

With predominantly large male hungry mouths to feed in our house, one packet of sausages rarely feeds more than two of them. I’ve tried various recipes which make them stretch, but on my constant quest to try new ideas, this Sausage and Onion Upside Down Tart happily fed the three lumps of my love, and they inhaled it.

A roll of all butter puff pastry is a genius ingredient to have stashed in the freezer, alongside the 100’s of frozen bananas and chicken breasts; this way you’re never far from a pastry based supper. This upside down tart is a barely five ingredient supper time treat; it’s quick, simple but so tasty. Soft onions are flavoured with honey and mustard to sit on top of a well chosen sausage; I went for fat Cumberlands but you use your favourites. A big thank you to the Happy Foodie for this comfort food inspiration.

I contemplated calling this recipe Sausage Tarte Tatin, but this doesn’t need a fancy name to make you eat it, just look at it, this is sausage and onion perfection.

If you don’t count the oil and the salt and pepper, this is a simple, five ingredient dream of a supper. The onions are cooked down until soft and flavoured with honey and mustard, which I love alongside sausages. The pastry is all butter puff from the freezer, use whatever you can get your hands on, this is not the time to bother making your own.

Start by oiling a large round cake tin, mine was a 9 inch deep one, and pre heat your oven to 170℃. Next cook your sausages until almost cooked through. I popped mine in the oven for around 20 minutes until golden.

Once they’re cool enough, slice them in half lengthways.

For the onions, heat a tablespoon of oil in a frying pan over a low heat. Add the sliced onions and cook low and slow, with some salt and pepper, until they’re just soft and taking on a little colour, for around 15 minutes.

Turn off the heat and stir through the tablespoons of honey and mustard.

Using your chosen cake tin as a template, cut a circle of pastry from the puff pastry sheet, a couple of centimeters bigger than the tin. Don’t worry if it’s a little rough looking *like mine*

Save the scraps for a jam tart.

Now it’s time to assemble your tart. Place the sausages in the base of the well oiled tin, cut side up.

Place the cooked onions on top of the sausages and spread out.

Carefully place the pastry over the top of the filling, tucking the edges in around the sausages.

Pop the tart in the oven for 20 to 25 minutes or until the pastry is golden, puffed and the whole business is smelling amazing.

Place a plate over the top of the tin and turn upside down, to reveal your upside down sausage and onion tart.

Don’t panic if the odd piece of sausage or onion sticks to the bottom of the tin and needs a helping hand to rejoin it’s friends. Tuck in whilst your tart’s hot, garnishing with whatever herb isn’t too soggy in the bottom of your fridge. Extra mustard, ketchup or brown sauce, purely optional extras.

It feels like autumn, so it’s time to stodge up and I can think of no better way to go than with this sausage and onion based situation.

Lucy x

Sausage and Onion Upside Down Tart recipe

Serves 2-4, appetite dependent

You will just need pans and an oiled 9 inch deep cake tin

400g sausages, about 6 nice fats ones

1 tablespoon oil

2 large onions or 3 smaller ones, finely sliced

Salt and pepper

1 tablespoon honey

1 tablespoon mustard, mine was wholegrain

320g sheet all butter puff pastry

Pre heat your oven to 170℃ and oil your 9 inch cake tin.

Cook your sausages for 20 minutes, until just cooked. These can be fried, oven baked or air fried, you decide. Leave them to cool slightly before cutting in half lengthways. Pop to one side for the moment.

In a large frying pan, heat the tablespoon of oil over a low heat. Add the sliced onions with some salt and pepper and cook, very gently, until softened and just starting to colour. This will take about 15 minutes. Once soft, turn off the heat and stir through the honey and mustard.

Take your pastry out of the fridge and unroll. Using your cake tin as a template, cut a pastry circle, just slightly larger than the bottom of your tin.

Place the sausages, tarte tatin style, around the base of the tin, cut side up, then tip the cooked onions on top, spreading into an even layer. Gently, place the circle of pastry on top, tucking in the edges, over the filling.

Bake in your hot oven for around 25 minutes or until the pastry is puffed and golden. Carefully place a plate over the top of tin and turn the tart out, helping any of the sausages or onions stuck on the bottom.

Garnish with a herb of your choice and serve piping hot with sides of your choice. Baked beans would be the tasty, unstylish choice of my family.