Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry.
Skin sausages and cut them into 8mm thick slices.
Layer sausage, potato, onion and bacon into the pastry.
Beat egg and cream together and strain mixture into pie case, lifting ingredients several times.
with a fork to allow egg mixture to flow to the pastry base.
Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry.
Bake at 190C (375F) for about 45 minutes, until pie is golden brown.