Recipe by Tisme
I used to make this for the family to take to school in their sandwiches. Typical Aussie Kid's, they loved it with Tomato Sauce. This is also great for a picnic. I had forgotten about this recipe, mum used to dice, carrots, celery and also add peas and added them to this recipe. I think this was the economical way of making something different for school lunches.
Top Review by French Tart
An absolute winner Tis! We love food like this and this delivered on the taste front as well as a great sarnie filling front! We ate it warm with a creamy onion sauce and saute potatoes and cabbage for the first meal. Then next day, we had delicious sausage loaf sarnies, with rocket and mustard, although Malcolm did relent and have some ketchup on a further round of sarnies! Loved the flavour, which I assume came from the angostura bitters and the shallots. Made for the Aus/NZ recipe swap and a keeper for us! FS :-)
- 500 g ground sausage
- 6 shallots, chopped
- 9.85 ml Angostura bitters
- 4.92 ml dried herbs
- 1 garlic clove, crushed
- 1 egg, beaten
- 1 tomatoes, peeled & chopped
Directions See How It's Made
- Combine all ingredients together and form into a loaf shape.
- Lightly grease a meatloaf pan or tin and spoon the mixture into the tin, making sure to press down well.
- Cover and bake at 180°C for 1 to 1 1/2 hours.
- Drain off any excess fat from loaf.
- Let loaf sit and cool and refrigerate.
- Serve cold and slice thinly to serve.