Festive Sausage and Veggie Bake
A golden, fluffy baked pie loaded with juicy sausage slices, sweet corn, and peas in a seasoned tomato sauce. The blender batter comes together in minutes, making this an effortlessly easy dish perfect for family celebrations or a fun weeknight dinner.
🛒 Ingredients
8 servings
- 500 g cooked sausages, sliced into rounds
- 1/2 can sweet corn, drained
- 1/2 can green peas, drained
- 1 1/4 cups tomato sauce
- 1 tablespoon ketchup
- 1 tablespoon mustard
- Salt, black pepper and dried oregano to taste
- Fresh parsley and chives to taste
- 3 eggs
- 1/2 cup vegetable oil
- 2 cups milk
- 2 cups all-purpose flour
- 1 packet baking powder (11 g)
- Grated cheese for topping
- Potato sticks or crisps for garnish (optional)
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a large baking dish.
- 2
In a bowl, combine the sausages, corn, peas, tomato sauce, ketchup and mustard. Season with salt, pepper and oregano, stir in the fresh herbs, and set aside.
- 3
Add the eggs, oil, milk and a pinch of salt to a blender. Blend for 30 seconds until smooth.
- 4
Add the flour and blend again until you have a smooth, lump-free batter.
- 5
Pour the batter into a bowl, sprinkle in the baking powder and fold in gently with a spatula to keep the batter airy.
- 6
Pour half the batter into the prepared dish, spread the filling evenly on top, then cover with the remaining batter.
- 7
Sprinkle generously with grated cheese and bake for 40 minutes, until golden and a skewer inserted in the centre comes out clean.
- 8
Rest for 5 minutes, scatter potato sticks over the top for extra crunch, and serve warm.
💡 Chef's Tip
Swap sausages for shredded rotisserie chicken or drained canned tuna for a lighter twist. Stir a handful of grated cheese into the batter itself for an even richer result.
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