"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Americanized Tourtière Recipe

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This recipe for Americanized Tourtière, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy McCarthy
Added: Sunday, February 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. pork sausage, with sage
1/2 c. onions, finely chopped
1/8 tsp. salt
pinch pepper
4 medium russet potatoes,
2 T. water
thinly sliced
Two 9" pie crusts

Directions:
Directions:
Use a large stewing pot with lid for stove top cooking. Over medium heat, brown onion and sausage, breaking sausage into small pieces. After sausage is cooked, add thinly sliced potatoes and 2 T. water. (I add a lot more water to get the appropriate texture.) Cover and stir frequently.

When potatoes are soft, chop the potatoes into small pieces with the stirring spoon. (The recipe says to use a potato masher to mash the mixture to a thick paste consistency, but we like the meat and potatoes in chunks.) Add salt and pepper to taste.

Remove mixture from heat and place in a 9" pie crust pan. Add top crust, seal and flute edges. Cut slits in top. Bake at 400º F until golden brown, about 30 minutes. Cover edges of pastry with foil, if necessary, to prevent over-browning.

Number Of Servings:
Number Of Servings:
8

 

 

 

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