Heather's Sausage Pie
ok, cook and drain sausage of your choice, cook chopped small onion in butter and add 1 block of cream cheese and milk till a smooth, creamy consistency, then add 6 blended eggs to that mixture, dont want it to cook fully just a little and then pour that into pre-made pie crust and dump the sausage on top of that then cover with shredded ched cheese and bake at 375 for about 30 minutes or until knife comes out clean from the center. I dont measure anything so I cant give you exact amountsalso add worshister to the cream cheese mixtureforgot that key ingredient
ok, cook and drain sausage of your choice, cook chopped small onion in butter and add 1 block of cream cheese and milk till a smooth, creamy consistency, then add 6 blended eggs to that mixture, dont want it to cook fully just a little and then pour that into pre-made pie crust and dump the sausage on top of that then cover with shredded ched cheese and bake at 375 for about 30 minutes or until knife comes out clean from the center. I dont measure anything so I cant give you exact amountsalso add worshister to the cream cheese mixtureforgot that key ingredient
- Carbohydrate 47.9221407648214 g
- Cholesterol 749.770513329076 mg
- Fat 81.8929607138383 g
- Fiber 3.60400010118882 g
- Protein 37.2153253155025 g
- Saturated Fat 34.2032891616063 g
- Serving Size 1 1 Serving (393g)
- Sodium 1127.00143832967 mg
- Sugar 44.3181406636326 g
- Trans Fat 7.82519347491061 g
- Calories 1072 calories
Step-by-step
- cook and drain sausage of your choice
- cook chopped small onion in butter and add 1 block of cream cheese and milk till a smooth, creamy consistency
- then add 6 blended eggs to that mixture, don''t want it to cook fully just a little and then pour that into pre-made pie crust and dump the sausage on top of that then cover with shredded ched. cheese and bake at 375 for about 30 minutes or until knife comes out clean from the center. I don''t measure anything so I can''t give you exact amounts...also add worshister to the cream cheese mixture...forgot that key ingredient:)
Where did the grease go? That question arrives immediately when dumping unbound breakfast sausage straight onto a custard base. Breakfast pies utilizing a cream cheese and egg emulsion demand careful temperature control to avoid structural separation during the bake.
Cream cheese must soften completely at room temperature for two hours before incorporating milk and butter. Whisking cold dairy into melted butter causes immediate seizing, leaving persistent lumps that fail to homogenize. Tempering the six beaten eggs requires removing the saucepan from the heat entirely; residual warmth cooks eggs instantly into scrambling curds rather than a smooth custard.
Baking at 375 degrees Fahrenheit for thirty minutes relies on heat transferring properly through a standard nine-inch metal pie pan. Glass pie plates insulate differently and require lowering the oven temperature by 25 degrees to prevent scorched crust edges before the center sets. Test doneness by inserting a paring knife two inches from the edge. A clean withdrawal confirms the proteins have coagulated properly.
Savory pies featuring heavy dairy fats and processed pork sausage occupy a long tradition in rural American breakfast cookery, functioning historically as a method to utilize leftover breakfast meats within a pastry shell. Leftovers keep safely in an airtight container for up to three days when refrigerated promptly below 40 degrees Fahrenheit.
