Brunch Sausage Pie
Courtesy of National Hot Dog and Sausage Council
Serve With:
Omelets
Fresh fruit salad
Coffee, tea or juice
Servings: 8
Omelets
Fresh fruit salad
Coffee, tea or juice
Prep Time: 30 Min.
Cook Time: 40 Min.
What you need:
* 2 lb. sausage (can substitute turkey sausage)
* 1 large onion, chopped
* 1 lb. potatoes, cut into 1/2 inch cubes
* 1/2 c. raisins
* 1 tsp. anise seed
* 1 tsp. dry sage
* 1/4 tsp. cinnamon
* 1 1/3 c. beef broth
* 3 apples, peeled and sliced
* 1 c. apple juice
* 2 Tbsp. cornstarch
* 1 sheet frozen puff pastry, thawed
* 1 egg, beaten
* 1 large onion, chopped
* 1 lb. potatoes, cut into 1/2 inch cubes
* 1/2 c. raisins
* 1 tsp. anise seed
* 1 tsp. dry sage
* 1/4 tsp. cinnamon
* 1 1/3 c. beef broth
* 3 apples, peeled and sliced
* 1 c. apple juice
* 2 Tbsp. cornstarch
* 1 sheet frozen puff pastry, thawed
* 1 egg, beaten
What to do:
1. Brown sausage over medium heat. Remove from pan to mixing bowl with slotted spoon. Reserve two Tbsp. of fat and discard the rest. 2. Stir onion, potatoes, raisins, anise, sage and cinnamon into pan with fat and cook over medium heat until onions are limp.
3. Add one cup of broth, apples and apple juice. Cover and simmer until the potatoes are tender, 5-10 minutes.
4. Mix cornstarch and remaining broth. Add to pan and stir over high heat until the sauce boils.
5. Stir in sausage and pour into a shallow two quart baking dish. Cool to room temperature or cover and chill overnight.
6. On a floured board, roll the puff pastry two inches longer and wider than the top of the dish.
7. Brush egg on outside of dish along the top.
8. Fit the pastry over the filling and press it against the egg on to the dish. Trim excess pastry and discard.
9. Set dish on baking sheet. Brush pastry with beaten egg and bake in a 375°F oven until crust is well browned, about 40 minutes.
10. Garnish with fresh sage leaves. Cut through crust with a spoon to serve.
3. Add one cup of broth, apples and apple juice. Cover and simmer until the potatoes are tender, 5-10 minutes.
4. Mix cornstarch and remaining broth. Add to pan and stir over high heat until the sauce boils.
5. Stir in sausage and pour into a shallow two quart baking dish. Cool to room temperature or cover and chill overnight.
6. On a floured board, roll the puff pastry two inches longer and wider than the top of the dish.
7. Brush egg on outside of dish along the top.
8. Fit the pastry over the filling and press it against the egg on to the dish. Trim excess pastry and discard.
9. Set dish on baking sheet. Brush pastry with beaten egg and bake in a 375°F oven until crust is well browned, about 40 minutes.
10. Garnish with fresh sage leaves. Cut through crust with a spoon to serve.
Wine pairings:
Pinot Noir, Beaujolais, Malbec