"The belly rules the mind."--Spanish Proverb

Sausage Pie Recipe

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

Debbie Abujbara
Added: Friday, August 22, 2008


9-inch double crust pie pastry
1 pound sweet Italian sausage links, medium-coarsely chopped
1/2 onion, chopped
6 eggs
2 10-oz pkgs frozen chopped spinach, thawed and well drained
1 16-oz pkgs mozarella cheese, shredded
2/3 c. ricotta cheese (or up to 1 cup)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 T. water

In 10-inch skillet over medium heat, cook onion and sausage until onion is tender and sausage well browned, about 10 minutes, stirring frequently. Spoon off fat.

Reserve 1 egg yolk. In large bowl, combine remaining eggs with sausage and next 6 ingredients.

Spoon mixture into pastry-lined pie plate and cover with top crust. Fold top crust under edge and flute as desired. Cut slits in pastry top.

Combine reserved egg yolk and water; brush on top of pie. Re-roll pastry scraps; cut decorative pieces and place on top of pie, brushing with egg mixture.

Bake in 375F oven for 1-1/4 hours or until pie is golden. Let stand 10 minutes, then cut into wedges.

TO SERVE COLD: Prepare recipe as above early in day or day ahead. Refrigerate pie, uncovered, until well chilled. Cover with plastic wrap or foil and refrigerate; pie should be used within 2 days.

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