Sausage Pie Supper Recipes

SAUSAGE AND ONION PUFF PASTRY PIE

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4. Grease and flour a 20cm x 20cm (8" x 8") square tin.
• Fry the onions in the oil over a low heat, so they don't take on too much colour, for about 5 minutes.
• Mix the cooked onions with the skinned sausages, chutney, parsley, Worcester sauce, salt, pepper and mixed herbs until all the ingredients are amalgamated.
• Divide the pastry into 2 pieces, and roll one half out on a floured board to fit and line the greased tin - you want the side of the pastry to come up the sides.
• Spoon the sausage mixture into the pastry lined tin and smooth it down so it is even and fairly tightly packed together.
• Roll the remaining pastry out on a floured board to just fit on top of the sausage mixture, then fold over the all the sides of the pastry base to form a crust around the edge, you may find it useful to wet the pastry first. Crimp the edges together with a fork or a knife.
• Brush the beaten egg over the pie crust to glaze it.
• Bake the pie in the pre-heated oven for 50 minutes, until the pastry is golden brown and sausage meat filling is cooked.
• Allow to sit for 30 minutes before serving warm, cut into squares. Makes between 6 and 9 squares.

PAULA DEEN'S SAUSAGE PIE

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.

IMPOSSIBLY EASY MAPLE SAUSAGE PIE

Steps:

• Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook sausage and green onion whites over medium heat 7 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Spread in pie plate.
• In medium bowl, stir Bisquick mix, milk, eggs and salt until blended. Stir in cheese. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Drizzle with maple syrup; top with green onion greens.

SAUSAGE PIE

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).

IMPOSSIBLY EASY ITALIAN SAUSAGE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
• In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

ITALIAN SAUSAGE PIE

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.

SAUSAGE PIE IN CRISPY POTATO CRUST

Steps:

• For the crust: Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with nonstick spray.
• Spread the hash browns over a layer of paper towels to air-dry for 10 to 15 minutes (alternatively, you can press them vigorously between layers of paper towels 2 to 3 times).
• In a medium bowl, stir the dried hash browns, melted butter, Parmesan and pepper together. Press the mixture into the base and evenly up the sides of the prepared skillet. Transfer to the oven and bake until the potatoes begin to become golden brown and crisp, about 15 minutes.
• Meanwhile, for the filling: Toss the sausage, scallions and 3/4 cup of the Cheddar in a medium bowl to combine.
• In another medium bowl, whisk together the eggs, half-and-half, salt, pepper and hot sauce, if using.
• Carefully press the sausage mixture into the browned crust. Pour the egg mixture over the sausage and sprinkle with the remaining 1/4 cup Cheddar. Carefully transfer the skillet to the oven. Bake until the crust is deeply browned and very crisp and the filling appears set when you gently shake the skillet, 35 to 40 minutes. Cool at least 10 minutes before slicing and serving. Serve warm or at room temperature.

QUICK AND EASY SAUSAGE PIE, BISQUICK

Steps:

• Preheat oven to 400 degrees.
• Grease casserole dish. Sprinkle sausage, cheese and onion into casserole.
• In medium bowl, beat remaining ingredients until well mixed, pour into casserole.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving.