Sausage Pie

When we were kids, Mom made Hamburger Pie. It was this recipe here, but with ground beef instead of ground pork. This recipe is essentially a quiche, but Mom said that if she called it quiche, none of us would eat it. But, by calling it Hamburger Pie, it became a family favorite. I vaguely recall putting ketchup on it as a kid. But this sausage pie does not need ketchup; it is perfect on its own. Of course, you could substitute any meat in this recipe or completely leave out the meat and just add an assortment of vegetables. You could also substitute the parsley with another herb. This pie is flexible and easily adaptable.

For this pie, I used pork sausage. Also, while any pie crust would do, I used Mom's pie crust recipe that I previously posted about in the Apple Pie post. This Sausage Pie was very good. My taste tester approved, so perhaps this pie will become part of our regular rotation.

 

Sausage Pie

• 1 pound ground pork
• 1/2 cup chopped onion
• 6 ounces shredded cheddar 
• 2 Tbsp. flour
• pie shell
• 2 eggs, beaten
• 2/3 cup evaporated milk
• 2 Tbsp. parsley flakes

Preheat oven to 375. Brown the sausage. Then, drain well. Combine sausage, onions, cheese and flour; mix well. Spread in an unbaked pie shell. Beat eggs with evaporated milk and parsley. Slowly pour over sausage mix. Bake pie for 35 to 40 minutes or until filling is set. Enjoy!