Serves: 4-6
Cooking time: About 30 minutes
Oven temperature: Gas Mark 4, 180ºC, 350ºF
INGREDIENTS:
454g (1lb) Pork chipolata sausages
6 Thick slices bread, hand cut
Softened butter for buttering
1 Onion, sliced
2 Cloves garlic, chopped
4 Eggs, lightly beaten
450ml (¾pt) Milk
2 x 15mlsp (2tbsp) Fresh chives, chopped
1 x 5mlsp (1tsp) English mustard
1 x 5mlsp (1tsp) Wholegrain mustard
METHOD:
Preheat oven to Gas Mark 4, 180ºC, 350ºF.
Lightly butter each slice of bread and cut in half diagonally.
Stack/place pieces of bread into a large shallow (lasagne style) ovenproof dish. Place sausages in between the bread slices. Scatter with onion slices and garlic.
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