* 1 readymade Shortcrust pastry case (for a Gluten free alternative try Udi's Pastry Mix)
* 1 pack Debbie and Andrew's Perfect Cumberland Pork Sausages, each Sausage cut in half
* 2 free range eggs
* 75ml Single cream
* 75ml crème fraiche
* 100g Cheddar cheese, Grated
* 1 tablespoon Fresh thyme chopped
* Salt and Pepper to taste

===Method===
* Bake your Sausages in a lightly oiled Baking tray in the preheated Oven for 20 minutes, shaking the pan once or twice during that time.
* Put to one side to cool, then slice in half lengthways to make 12 fingers.
* Place the cooked halved Sausages in a fan shape in the flan case.
* In a large bowl mix the Eggs with the Single cream and crème fraiche.
* Whisk, season with Salt and Pepper and add the Thyme and Grated Cheese. Stir well.
* Pour the Cheese, Egg and Cream mixture over the Sausages and Bake in the preheated Oven for 30 minutes.

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