Ron's Tybee Island Sausage Pie
Source of Recipe
Paula Deen
Ron's Tybee Island Sausage Pie
Recipe courtesy Paula Deen
Yield: 6 servings
1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute
the sausage until completely cooked. Drain off the fat, remove the sausage,
and set aside. Melt the butter in another skillet over medium heat. Saute
the onions in the butter until tender. Add the milk and heat until steam
rises, but do not boil the milk. Cut the cream cheese into small pieces, add
it to the onion mixture, and remove the pan from the heat. In a large bowl,
beat the eggs, then add the cheddar, the onion mixture, the Worcestershire,
salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with
cooked sausage, and bake for 30 minutes, or until set.
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