Sausage Pie

Savory pies aren't too common in American cuisine, which is a shame because they can be so tasty.  This pie combines all the tastiest flavors: pork, cheese, and egg.

Yield: Two 9" pies, approximately 20 servings


  • 2 lbs. sausage
  • 1 cup chopped onion
  • Spices
    • 1 1/2 tsp chili powder
    • 2 tsp cumin
    • 1 tsp crushed red pepper
    • 1/2 tsp ground coriander
  • 10 eggs
  • 1 egg white
  • 1 package (10 oz.) frozen chopped spinach, thawed and drained
  • 1 lb. mozzarella cheese, grated
  • 2 cups ricotta cheese
  • 1 tsp garlic powder
  • Pastry for double crust, times two
  • 1 egg yolk
  • 1 tbsp water


  1. Cook sausage, onion, and spices in a large skillet.  Drain off excess fat.
  2. In a large mixing bowl, combine the eggs and egg white.
  3. In a separate bowl, combine the drained spinach, mozzarella, ricotta, and garlic powder.  Stir into the egg mixture.
  4. Stir the sausage into the egg mixture.
  5. Line each of your pie plates with a pastry shell.  Fill with the meat mixture and top each with the second pastry.  Seal and crimp the edges.
  6. Beat together the egg yok and water.  Brush over the pie crusts.  Cut slits in the top.
  7. Bake at 375°F for 50-55 minutes.  Let stand 10 minutes before serving.

Adapted from Painless Cooking.