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Sausage, Bacon and Boiled-Egg Pie with Juniper Creamed Cabbage
A hearty pie using sausages, bacon, and eggs served with creamy juniper-spiced shredded cabbage.
Comfort Food
Bacon
Pie
Christmas Leftovers
Sausage
Cabbage
Estimated Nutrition
Calories
1213
kcal / serving
4852.1 kcal total
Carbs
32.1
g
per serving
128.4 g total
Fat
105.1
g
per serving
420.5 g total
Protein
35.6
g
per serving
142.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
375
g
Shortcrust Pastry
Ready-made
1
unit
Flour
Plain, for dusting
CondimentsSauces
1
tbsp
Worcestershire Sauce
Dairy
4
piece
Egg
Hard-boiled, peeled and halved
150
ml
Double Cream
For the pie filling
1
piece
Egg
Plus 1 egg yolk, beaten together for glaze
150
ml
Double Cream
For the cabbage
50
g
Wensleydale Cheese
Grated
Liquids
600
ml
Chicken Stock
Reduced by half
Meat
10
piece
Sausages
Cooked leftovers, halved lengthways
8
piece
Bacon
Cooked rashers, cut into 0.5cm strips
NutsSeeds
2
tbsp
Parsley
Fresh, chopped
6
piece
Juniper Berries
Ground to a powder
1
unit
Salt
To taste
1
unit
Black Pepper
To taste
Vegetables
200
g
Mushrooms
Sliced and fried in butter until golden
1
piece
Savoy Cabbage
Outer leaves removed, shredded
Method
1
Preheat oven to 180°C and reduce chicken stock by half in a pan.
2
Combine sausages, bacon, mushrooms, eggs, Worcestershire sauce, and parsley in a large pan.
3
Add reduced stock and cream, bring to a boil, and season with salt and pepper.
4
Transfer the mixture to a pie dish and brush the rim with beaten egg.
5
Roll out pastry and seal it over the pie dish.
6
Brush the pastry with egg and bake for 25-30 minutes until golden.
7
Boil the second portion of double cream for 4 minutes until thickened.
8
Blanch shredded cabbage in boiling water, then chill in ice water and drain.
9
Melt cheese into the warm cream and stir in the cabbage and juniper.
10
Season the cabbage and serve alongside slices of the pie.