This is a really satisfying dish that bakes to an appetising golden brown on top.
This flan, with its wholemeal pastry case, is good served warm with vegetables or cold with a salad. It makes hearty picnic food and can be baked the day before it's needed. Use firm, meaty sausages.
15 g (1/2 oz) butter
225 g (8 oz) chipolata sausages, halved
1 large onion, skinned and chopped
25 g (1 oz) plain wholemeal flour
300 ml (1/2 pint) fresh milk
salt and pepper
50 g (2 oz) spinach, trimmed, blanched and chopped
1 egg, beaten
18 cm (7 inch) uncooked wholemeal pastry case
1. Melt the butter in a large frying pan and lightly fry the sausages and onion for 8 minutes, stirring occasionally. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste.
2. Stir in the spinach and cook for 1 minute. Beat in the egg.
3. Pour the mixture into the pastry case and bake at 190°C (375°F) mark 5 for 45 minutes. Serve hot or cold with salad.