1. Preheat oven to 180°C.
Grease and deep 24cm pie dish.
Combine all ingredients for the rice base in a bowl and mix well.
Press mixture firmly over base of pie dish.
2. Fry sausages in pan until browned and cooked through.
Reserve drippings from pan.
Add mushrooms, pepper, spring onions and garlic to pan and cook, stirring, until mushrooms are lightly browned.
3. Place sausages in prepared rice base and top with mushroom mixture.
4. Combine sour cream, eggs mixture over mushroom mixture and sprinkle with cheese.
5. Bake for about 30 minutes, or until browned and set.