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Sausage Pie

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This comforting Sausage Pie is a rustic dish that combines the rich flavor of bulk pork sausage with the sweetness of caramelized onions and tender green cabbage. The savory filling is encased in a flaky, golden pastry crust, creating a perfect balance of textures. It is an excellent choice for a satisfying family dinner or a cozy weeknight meal. The combination of warm spices in the sausage and the mild earthiness of the cabbage makes this dish both filling and flavorful. Simple to prepare with pantry staples, this pie delivers a home-style taste that warms the soul.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 543.2
Description
This comforting Sausage Pie is a rustic dish that combines the rich flavor of bulk pork sausage with the sweetness of caramelized onions and tender green cabbage. The savory filling is encased in a flaky, golden pastry crust, creating a perfect balance of textures. It is an excellent choice for a satisfying family dinner or a cozy weeknight meal. The combination of warm spices in the sausage and the mild earthiness of the cabbage makes this dish both filling and flavorful. Simple to prepare with pantry staples, this pie delivers a home-style taste that warms the soul.
Ingredients
  • 1 1/2 pound Bulk pork sausage
  • 1 md Onion, chopped (1/2 cup)
  • 1 tablespoon Sugar
  • 1 1/2 teaspoon Salt
  • 1 md Head green cabbage (1 3/4 lb
  • 1 can (16 oz) Whole tomatoes, undrained
  • 1 crust Pastry for 9-inch one-crust Pie
  • 2 tb All-purpose flour
  • 1/4 c Cold water
Directions
  1. 1
    Preheat the oven to 400&# 194;°F (200ðC).
  2. 2
    Roll out the pastry and line a 9-inch pie dish, trimming any excess edges.
  3. 3
    In a large skillet, brown the bulk pork sausage over medium heat, breaking it into small crumbles.
  4. 4
    Add the chopped onion and sugar to the skillet and cook until the onion is softened and translucent.
  5. 5
    Add the salt and mix well with the sausage and onion.
  6. 6
    Cut the green cabbage into large chunks, removing the core, and add it to the skillet.
  7. 7
    Stir in the undrained whole tomatoes, breaking them up slightly with a spoon.
  8. 8
    Cook the mixture for 10-15 minutes until the cabbage is tender and excess liquid has reduced.
  9. 9
    In a small bowl, mix the all-purpose flour with cold water to create a smooth slurry.
  10. 10
    Stir the flour slurry into the sausage and cabbage mixture to thicken the filling.
  11. 11
    Spoon the filling into the prepared pie crust.
  12. 12
    Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 543.2kcal
% Daily Value *
Total Fat 39.2g61%
Saturated Fat 13.6g68%
Cholesterol 88.5mg30%
Sodium 8692.0mg363%
Total Carbohydrate 10.1g4%
Dietary Fiber 1.1g5%
Sugars 6.5g
Protein 34.6g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the pie to cool for 10 minutes before slicing to allow the filling to set.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.

You can substitute the bulk pork sausage with Italian sausage for a different flavor profile.

Keywords: sausage, pie, cabbage, pork, onion, pastry, comfort food, dinner, hearty, homemade, crust, filling, traditional, meat pie, savory
Read it online: https://www.chefs-mate.com/recipe/sausage-pie-2/