Sausage Pie. I can hear you saying, now that sounds a bit unsual! I hope it also sounds tasty!
Because it is, very tasty. A delicious crisp and buttery crust filled with a fabulous sausage stuffing mix . . .
Made with two slices of crumbed stale bread, some chopped onion and celery . . . sage . . . a small leek I had languishing in the bottom of the vegetable drawer that needed using up . . .
A pound of really flavourful breakfast sausages, skins removed and meat crumbled. I like the Heck 97% myself, or Debbie and Andrew’s, but you pick your own favourite breakfast sausage . . . you don’t want to go too crazy with unsual flavours here. Breakfast sausage will do the trick . . .
Just don’t go cheap and nasty. NO. NO. NO. Blecch.
There is some dried sage in there, and some salt and pepper, just a smidge . . . and then the addition of chopped prunes and apricots which go soooooo well with pork. Mix it all together and pop it into that crisp buttery crust and voila! You have a pie fit for a King! And . . . it was so easy to make!
This is delicious. Sausage meat stuffing baked inside a buttery crust. You will want to use a good quality meaty sausage for this.
For the pastry:
For the Stuffing filling:
1 pound pork sausages, skinned and crumbled
2 TBS olive oil
a knob of butter
1 small onion, peeled and finely chopped
1 small leek, trimmed, washed and finely chopped
2 stalks celery, with leaves, trimmed and finely chopped
1/2 TBS dried sage leaves
salt and black pepper to taste
9 soft pitted prunes, chopped
1 large free range egg, beaten
Note – this can also be served cold. Mustard or a tomato chutney go very well with this.
This makes a great picnic pie! And this is the picnic season coming up! Perfect! It also makes a nice light lunch with a salad on the side. Todd really loves this and think you will too! Bon Appetit!