Preparation time : 20 minutes

Cooking time       : 1 hour

Serves                  :  6 - 8

250grams Goa Sausage

750grams beef, pork or chicken mince

120 grams fresh white breadcrumbs

1/4 cup tomato paste

2 teaspoons dried mixed herbs

1 egg, lightly beaten

1 cup chopped mushrooms

1 cup chopped pimiento

1/3 cup chopped fresh basil

3 tablespoons chopped black olives

300 grams ricotta cheese

100 grams feta cheese

1.  Preheat oven to moderate 180 degrees centigrade.  Line a 12 x 14 x 7 cm

     loaf tin with aluminium foil. 

2.  Chop the Goa Sausage and cook in one cup of white wine for 15 minutes

      or until all liquid evaporates.     

3.  Combine mince in a large mixing bowl with breadcrumbs, tomato paste,

     mixed herbs and egg.  Divide into three portions.

4.  Combine pimiento, basil, mushrooms and olives.

5.  Combine ricotta and feta cheese.

3.  Press one portion of mince mixture evenly over base of prepared tin.  Top

     with half the pimiento mixture and half the cheese mixture. Top with

     another portion of mince mixture, then repeat with remaining pimiento

     and cheese mixture, then remaining mince mixture.  Bake for one hour or

     until well browned and cooked through.  Drain off liquid, stand loaf for 

     5 minutes, turn out and serve sliced.

  April 2015