Body & Soul0 min ago
sausage pie type thing
8 Answers
i cant really cook, but i do have this one recipe that i can do quite well. i mix up a sausage meat with some red onion and some peppers, then wrap it in pastry and bake it. people seem to enjoy it. i was wondering if anyone could think of anything i could add to either the sausage meat or the pastry to make it more interesting. i added a bit of cayenne pepper to the pastry last time. looking for some more ideas.
Answers
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Immi - yours sounds good to me - I think I might try one sometime myself - and I might put some shredded cabbage in mine. One of the chefs on our Food Network on TV makes a kind of sausage pie - made in a pie shell kind of like a quiche - maybe you could get some ideas from it:
Ron's Tybee Island Sausage Pie
Recipe courtesy Paula Deen
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute 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 piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
Ron's Tybee Island Sausage Pie
Recipe courtesy Paula Deen
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute 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 piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
I make individual ones of these once in a while when I have leftover chicken or turkey.
Mix the chopped chicken/turkey with cream cheese and minced onion. Put some in the center of a square of puff pastry - cut to the size you want. Close it up and bake according to the directions on the puff pastry box.
Mix the chopped chicken/turkey with cream cheese and minced onion. Put some in the center of a square of puff pastry - cut to the size you want. Close it up and bake according to the directions on the puff pastry box.
Immi - I can't cook either - but I know a LOT about cooking. My sisters think it is so funny that I watch cooking shows - love recipes - and if you talked to me you might think I am a chef or something - but they say it strikes fear in their heart when I go in the kitchen :) Somehow what I know doesn't transfer into what I can DO:)
A lot of people like the apple and pork combination. As in pork chops and applesauce, etc. I don't enjoy it myself, but I am probably in the minority.
Advice from an old lady - make it the way you know works already for your new guy - and try the revisions when you are alone and can toss it out if it fails :)
A lot of people like the apple and pork combination. As in pork chops and applesauce, etc. I don't enjoy it myself, but I am probably in the minority.
Advice from an old lady - make it the way you know works already for your new guy - and try the revisions when you are alone and can toss it out if it fails :)
Sausages go lovely with a honey and wholegrain mustard glaze. Maybe make little tartlets and glaze them this way? Spice up the sausage meat with some black peppercorns (just not the powdered stuff). I'd sugest puff pasty or filo may be better and normal pastry may be too much for this.
Sausages and tomatoes also go well together. Slice the sausages into little discs so they will lay round a tartlet case then add some crumbled cheese such as goats cheese, make a quiche filling and place rings of fresh tomatoes, cherry tomatoes or sundried would be nice, on the top (get rid of the juice first so they don't go soggy).
Make a cottage pie but with sausage meat rather than mince and lots of little diced veg such as carrots, potato and whatever else you like.
Sausages and tomatoes also go well together. Slice the sausages into little discs so they will lay round a tartlet case then add some crumbled cheese such as goats cheese, make a quiche filling and place rings of fresh tomatoes, cherry tomatoes or sundried would be nice, on the top (get rid of the juice first so they don't go soggy).
Make a cottage pie but with sausage meat rather than mince and lots of little diced veg such as carrots, potato and whatever else you like.
I bought 2 packs of sausage meat in Tesco on Monday to make a sausage meat and onion plait. Its towards a buffet lunch were going attending on Boxing day. Made it yesterday and popped it in the freezer feeling quite satisfied with myself that all I had to do was defrost when the time was right.
I didn't use all the meat so cooked the left overs separately, and ate it myself cold a little later. I was horrified to find it was like eating rubber!!!
I bought more sausage meat today but from a local butcher. Compared to the Tesco meat it really looks like minced meat, but Tesco resembled pink paste.I just hope its ok when I remake the Plait.
Has anyone else has an experience like this.?
I didn't use all the meat so cooked the left overs separately, and ate it myself cold a little later. I was horrified to find it was like eating rubber!!!
I bought more sausage meat today but from a local butcher. Compared to the Tesco meat it really looks like minced meat, but Tesco resembled pink paste.I just hope its ok when I remake the Plait.
Has anyone else has an experience like this.?
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