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Sausage Pie

Yunhee Kim enlarge

By: Diana Sturgis


If you've got uncooked bulk sausage on hand, skip the olive oil, brown the meat and drain off the drippings before pouring the egg batter into the pan.

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PAIR WITH:

Banrock Station Shiraz-Cabernet Sauvignon 2005 (Australia)

  • 4 Servings
  • Prep 15 min
  • Bake 45 min

Ingredients:

  • 2-1/2 cups whole milk
  • 3 large eggs
  • 1-3/4 cups plus 2 tablespoons flour
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • One 9.6-ounce package precooked sausage links
  • 4 scallions, thinly sliced

Side note
Serve the pie with a mixed greens salad.

Directions:

  1. Place a baking sheet in the oven and preheat to 400°. Using a blender, mix the milk and eggs for 10 seconds. Blend in the flour and salt for 2 minutes. Let rest.

  2. Meanwhile, in a large cast-iron or other heavy, ovenproof skillet, heat the olive oil over high heat. Place the sausage links in the pan and cook, turning occasionally, until browned and heated through, about 5 minutes. Sprinkle with the scallions, pour the egg batter over the sausages and remove from the heat.

  3. Place the skillet on the baking sheet and bake until puffed and browned, about 45 minutes. Serve hot.

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