Sausage Pie Recipes

Steps:

• Place pie shell in oven during the pre-heating time for about 5- 10 minutes in order to firm the bottom some.
• Don't overcook!
• Remove casing from the sausage and crumble.
• Sauté sausage and onions; drain well and spoon into prepared pie shell.
• Blend eggs, milk, cheese, salt and pepper; pour over sausage mixture.
• Bake at 350 degrees F. for 35 minutes, or until custard sets and tests clean with a knife.
• Allow to cool slightly.
• Cut into 8 wedges and serve.

Steps:

• To make filling-.
• In a large pan, brown sausage meat until no longer pink. Place in colander and rinse with water to remove excess fat. Drain well and cool.
• In a large bowl, mix ricotta and eggs until well blended. Add grated cheese, mozzarella and parsley. Add cooled sausage meat. Mix well and set aside while making crust.
• To make crust-.
• Mix flour, margarine and 8 eggs until dough is formed. Knead a few minutes until dough is smooth and elastic. Divide dough into four pieces. Roll out each piece large enough to fit a 10" pie plate. Fill pie shells with sausage filling and cover with top crust. Seal top and bottom crust with beaten egg; pinch and seal crust. Brush top of pies with beaten egg and bake at 350F for 50 minutes. Pie should be deep golden brown.
• This pie tastes best served at room temperature or chilled. (Do not re-heat in microwave, pie becomes watery).

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.

Steps:

• Preheat oven to 400 degrees.
• Using a blender, mix the milk and eggs for 10 seconds.
• Blend in the flour and salt for 2 minutes and let rest.
• Meanwhile, slice the sausage and scallions.
• Place sausage in a round glass oven dish which has been sprayed to prevent sticking.
• sprinkle with scallions and pour egg batter over sausages.
• Put in oven for 45 minutes or until puffed and browned.
• Serve hot!

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
• Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
• Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat.
• Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
• Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Place pie crust dough onto a flat surface. Spread them generously with mustard. Spread 1/2 pound of sausage onto each pie crust. Flatten the sausage down with a spatula. Roll the pie crust mixture up like a jelly roll. Slice the roll into 1/2-inch circular pieces.
• Bake for 18 minutes or until sausage is cooked.

Steps:

• Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside. , In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Steps:

• Preheat oven to 375.
• Lightly grease/spray a pie dish.
• Unroll crescent dough and scatter triangles in the pie dish. Spread dough around bottom and halfway up the sides with fingers and press seems together to form a crust in the pie plate; set aside.
• In a skillet, brown the sausage with the garlic, onions, and green pepper. Cook, breaking up sausage with a spatula until no longer pink. Drain off fat.
• Place cooked, drained sausage mixture over crescent dough crust.
• Top with the drained mushrooms.
• Evenly pour the tomato sauce over top.
• Sprinkle with the cheese.
• In a small bowl, whisk together the milk, eggs, oregano, basil and salt (to taste). Evenly pour over cheese.
• Bake at 375 for 35-40 minutes or until set.

Steps:

• Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F. Place 1 pie crust into an ungreased 9-inch pie plate.
• Mix prepared sausage, 5 eggs, mixed vegetables and cheese together in bowl; season with salt and pepper. Pour into crust. Top with remaining pie crust and crimp edges to seal. Cut 3 slits in top crust. Brush with remaining 1 beaten egg.
• Bake for 35 to 37 minutes or until internal temperature reaches 165 degrees F. If needed, cover pot pie with foil to prevent top crust from over browning.
• Let stand for 10 minutes before cutting and serving.

Steps:

• Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
• To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
• Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside; beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.
• Line a 10-inch pie plate with bottom pastry; pour filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal, and flute edges; cut slits in pastry. Beat water and remaining egg yolk in a small bowl; brush the mixture over top of pie.
• Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Steps:

• In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate. , In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture. , Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
• Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
• Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
• Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Steps:

• Preheat the oven to 190C/fan 170C.
• Fill a saucepan with water and bring to the boil. Add the potatoes and cook for 22 minutes or until cooked through.
• Meanwhile, heat the olive oil in a non-stick frying pan then add the sliced onion. Fry until softened then add to a casserole dish.
• Re-use your non-stick frying pan to fry the bacon. You should not need to add any oil due to the non-stick coating. Once cooked, remove any liquid released during cooking then layer the bacon on top of the onions in the casserole dish.
• Re-use the non-stick frying pan once more to cook the sausages. Make sure they are cooked through before layering them on the top of the bacon in the casserole dish.
• Pour the chopped tomatoes on top of the sausages.
• Once the potatoes are cooked, remove them from the heat and drain. Then mash them with the butter/margarine and milk until there are no lumps.
• Put the mashed potato on the top of the onions, bacon, sausages and chopped tomatoes, using a fork to make a pattern in the top.
• Place in the oven, uncovered, for 30 minutes, until heated through and browned on top. Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 2 1/2-quart casserole dish with cooking spray.
• Roll out puff pastry to the dimensions of the casserole dish, adding 1 inch on all sides. Cover and place in the refrigerator.
• Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, 5 to 7 minutes. Stir in garlic, herbes de Provence, salt, and pepper; cook for 1 more minute, stirring occasionally. Add flour and whisk to combine. Cook for 1 minute.
• Pour in broth and cream gradually, stirring continuously until sauce bubbles. Add sausage pieces, vegetables, and potatoes. Cook, stirring continuously, until mixture bubbles again, 4 to 5 minutes. Pour into the prepared casserole dish.
• Place puff pastry on top of the filling, letting excess dough hang over all sides. Brush pastry with the beaten egg.
• Bake in the preheated oven until pastry is browned and the pot pie is bubbly, about 45 minutes. Cover loosely with foil after 25 minutes, to prevent overbrowning.
• Remove from oven and cool on a rack for about 15 minutes. Serve warm.