Sausage Pie
"What a lovely new way to cook cabbage. I used fresh tomatoes instead of canned and a spicy Italian sausage. To save time, I used a Buckwheat Pancake Mix instead of making pie crust. Sausage and cabbage belong together like potatoes and hard -boiled eggs. YUMMY! Recipe courtesy of Betty Crocker's Best Loved Recipes, 1998."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs bulk pork sausage
- 1 medium onion, chopped (about 1/2 cup)
- 1 tablespoon sugar
- 1 1⁄2 teaspoons salt
- 1 head green cabbage, cut into large chunks and cored (1 3/4 lbs)
- 16 ounces whole tomatoes, undrained
- pastry for single-crust pie (or use ready-made or rolled out pastries from the refrigerated section at the supermarket)
- 2 tablespoons all-purpose flour
- 1⁄4 cup cold water
directions
- Cook and stir sausage and onion in Dutch oven until sausage is done. Drain.
- Stir in sugar, salt, cabbage, and tomatoes.
- Heat to boiling and reduce heat.
- Cover and simmer 10 minutes.
- Heat oven to 400.
- Prepare pastry. Shape into flattened round on lightly floured cloth-covered board. Roll to fit top of 2-quart casserole. Fold into fourths; cut slits so steam can escape.
- Mix flour and water and stir into hot sausage mixture.
- Pour into ungreased casserole.
- Place pastry over top and unfold. Seal pastry to edge of casserole.
- Bake until crust is brown, 25 to 30 minutes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
