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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

In this recipe I use sausagemeat, available from any butcher. In Holland, I typically buy ‘saucisson’ and remove the skin. Sausagemeat is nice and fatty and well-seasoned. Therefore it gives a good creamy flavour and texture to this pie.

Ingredients

  • 500 g (1 lb) pork mince (ground pork)
  • 300 g (10</

Method

Combine the pork mince with the sausagemeat, ham, sage and onions in a large bowl. Season with salt and pepper and a few drops of Tabasco sauce. Grease a 20-cm (8-inch) springform tin and dust with flour.