Preheat the oven to 180°C. Crush the crackers in a food processor until very fine. Mix with the Parmesan and enough butter to form a mixture that feels like wet sand. Press this mixture evenly into a 23cm tart pan. Set aside.
Slice open the pork bangers and carefully squeeze out the meat from the casings; form three meatballs from each sausage.
Tip Rub your hands with a little olive oil to keep the meat from sticking when you work with it.
Heat the olive oil in a thick based pan and fry the smoked belly bites until golden brown. Spoon out of the pan, retaining the rendered fat and brown the pork banger meatballs in the same pan.
Spread the bacon bits and meatballs evenly in the prepared crust. Whisk the eggs and cream together, season with salt and pepper (go easy as the meat is already salty) and pour carefully over the meat. Sprinkle with the chopped chives and bake for about 35–40 minutes or until the filling is just set. Allow to cool slightly and serve at room temperature with fresh bread and salad.