G F Friendly
Sweet Sausage Slice
cornbread topped sausage mince with pumpkin and carrot
I thought I'd try this to see what happened and it turned out great. Even a small portion was very filling and would do as an entree. I think the sausage mince was pork, but I imagine any meat mince would do. When pumpkin isn't in season, there's no reason why sweet or ordinary potato couldn't be used instead.
Filling:
500g sausage mince
1 carrot, peeled and cubed (1 cm)
250g pumpkin cubed (1cm)
½ onion, chopped fine
¼ green capsicum, chopped fine
1 Tbsp rice flour (or plain flour)
1 Tbsp rice crumbs (or breadcrumbs)
1 Tbsp tomato sauce (ketchup)
1 tsp chicken stock powder
2 eggs
Cornbread base and topping:
1 cup plain flour
1 cup Polenta (maize meal)
1 level Tbsp baking powder
½ tsp salt (optional)
¼ tsp chilli powder (optional)
1 tsp chicken stock powder
½ onion, chopped fine
1 cup grated cheddar cheese
1 cup skim milk
1 egg
¼ cup light olive oil
Cook carrot and pumpkin until just soft; then drain, mash and cool. In a large bowl, mix this together with the rest of the filling ingredients except for the meat. Now add the mince and combine well with a fork, breaking up the lumps.
In a separate bowl, mix all dry ingredients of the cornbread and make a well in the centre. Pour in the oil, add the egg and a little milk. Stir this in, adding more milk until it holds together like a stiff cake mix.
Line a baking dish, minimum 23cm (9 inch), with baking paper. Spread half of the cornbread evenly over the bottom and press down lightly. Cook this for 15 minutes on 165°C fan-forced (175°C conventional). While this is cooling, stir the rest of the milk (more if necessary) into the remainder of the cornbread to make a batter. Now, spread the sausage mixture evenly over the base and top with the batter, spreading it to meet the sides of the paper. Bake on 160°C fan-forced (175°C conventional) for 35-45 minutes until the topping is golden brown.
Serves 6-8 with vegetables or salad.
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