Sausage pies are my antidote to teenagers who are always hungry.

Sausage Pies – one in each hand is considered a balanced diet. When they grab more than two, it goes on a side plate with lots of tomato sauce.

The batter or dough part of this sausage pies is as old as the mountains and was recorded in my mom’s handwritten recipe book as “slap degie vir menige gebruik” (roughly translated as “multi-purpose runny batter”). We use it on Venison Pie, upside down fish pie and sometimes when I am in a hurry, even for a quick pizza for the kids.

The sausage for these delicious little pies must be of good quality. Yes, you can make the mince meat filling from scratch, but life sometimes is just too short for that. So, make sure that you buy from a reputable butcher. I prefer a sausage with coarse texture. The pies freeze extremely well and can be packed in a lunchbox frozen and by break time, it will be perfect to eat.

Sausage Pies

makes 12

Ingredients

For the batter

500 ml self raising flour

2 eggs

approximately 125 ml vegetable oil

approximately 125 ml milk

extra milk if needed

2.5 ml salt

For the filling

500 g good quality sausage

Method

Take the sausage from the casing, crumble and fry in a pan until you have a loose, coarse texture. Cool the meat.

Preheat the oven to 180 C. Spray a 12-hole muffin pan with Spray n Cook. Break an egg into a cup, fill halfway with oil and then fill to the top with milk. Repeat this with the second egg. Pour the egg mixture in a mixing bowl. Add the flour and salt and mix. If the batter is too stiff, add a little more milk.

Fill the muffin holes halfway with batter.  Top the batter with a spoonful of meat and pour a spoon full of batter over the meat. Bake for 25 minutes until golden brown.

Serve with whatever the kids fancy. My favorite is of course Mrs Balls Chutney!

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