Homemade Sausage Pie: A Savory and Satisfying Dish
- Meat Sausage: 1 pound for a savory, flavorful base.
- Minced Garlic: 3 teaspoons for added depth of flavor.
- Monterey Jack Cheese: 2 ½ cups shredded, divided (for a creamy, cheesy finish).
- Milk: 1 ⅓ cups to make the batter light and fluffy.
- Eggs: 3 whole eggs to bind the pie together.
- Biscuit/Baking Mix: ¾ cup to form the light crust (use Bisquick or a similar mix).
- Rubbed Sage: ¾ teaspoon for a warm, herby flavor that pairs well with the sausage.
- Pepper: ¼ teaspoon for seasoning.
Detailed Instructions:
How to Prepare Sausage Pie at Home Prepare the Sausage: The meat sausage should be cooked in a big skillet over medium heat, breaking it up with a spoon as it cooks, until it is fully browned and no longer pink. When aromatic, add the minced garlic and simmer for one more minute. Remove any extra fat.
Get the Filling Ready:
Mix the cooked sausage and garlic combination with two cups of shredded Monterey Jack cheese. After thoroughly mixed, transfer the sausage mixture to a 9-inch deep-dish pie pan and spread it out uniformly on the bottom.
To prepare the batter, whisk together the milk, eggs, biscuit mix, sage, and pepper in a small bowl until thoroughly blended and smooth. The batter ought to be somewhat thick and pourable.
Put the Pie Together:
Making sure the batter completely covers the sausage mixture, evenly pour the milk and egg mixture over the sausage and cheese in the pie plate.
Bake:
Preheat your oven to 400°F (200°C). A knife inserted near the middle should come out clean after 20 to 25 minutes of baking the pie in a preheated oven.
Add More Cheese:
After baking the pie for a further one to two minutes, or until the cheese is melted and bubbling, sprinkle the remaining ½ cup of shredded Monterey Jack cheese on top.
Rest and Serve:
Before slicing, let the sausage pie stand for ten minutes. This facilitates setting and facilitates slicing. Enjoy and warm up!