Pork 'Pronkpastei': A Taste of 17th Century Amsterdam

• Cut open the sausage and squeeze the meat into the pan, then fry for 3 minutes.
• Finely chop the sage leaves.
• Grate a pinch of nutmeg directly into the pan, then add the sage, the onion chutney and the stock.
• Bring to a boil and cook for 2 - 3 minutes, or until reduced (see Tip).

Tip: if necessary, add 0.5 tbsp flour per person so as to thicken it.

• Transfer the filling to an oven dish (see Tip).
• Top with the pastry, then cut off the excess and set aside. Use a fork to pierce the surface of the pie several times.
• Cut six evenly sized strips out of the excess pastry.
• Use these to make three crosses on top of the pie.

Tip: use an extra oven dish if you're cooking for more than three people. 

• Brush the top of the pie with some milk, then bake in the oven for 20 - 25 minutes until golden-brown.
• In the meantime, heat a clean frying pan over medium-high heat and toast the sunflower seeds until golden-brown.
• Remove from the pan and set aside.

• In a small bowl, combine the white wine vinegar with the mustard seeds.
• Season to taste with a pinch of salt.
• In a bowl, combine the lettuce with some extra olive oil as preferred.
• Season to taste with salt and pepper.