Savory sausage and potato pie

By • September 14, 2010 • 19 Comments

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Author Notes: The city of Norwich, England, has an impressive array churches. You could attend a different one every Sunday for a year. But the better news is that there is a pub for everyday of that same year. Every Friday lunch for two years, my husband and I tried a different one -- stopping at a church on the way, of course, for both the historical and redemptive values. My husband always picked the beer, but for the food it always seemed to be a tossup between local sausages and mash (Norfolk is known for both its pork and its potatoes) with red onion gravy or the house savory pie. This autumn pie attempts to meld the best of both choices. cheese1227

Serves 6-8

  • Your favorite double pie crust large enough to accommodate a 9-inch, deep dish pie
  • Oil
  • 2 large red onions, skinned and julienned
  • 2 teaspoons sugar
  • 2 Tablespoons Worcestershire sauce
  • 2 teaspoons Colman’s mustard powder
  • Recommended amount of good quality vegetable stock powder (I like Seitenbacher Vegetable Broth and Seasoning) and water to make 20 ounces of broth
  • Bacon fat
  • 8 local country pork sausages (I like to use a mixture of basic country and pork and apple)
  • 1 pound of fingerling potatoes, sliced in half, lengthwise
  • 2 cups button mushrooms, sliced thinly
  • 1, 12-ounce bottle of nut brown ale (I like Smuttynose’s Old Brown Dog Ale.)
  • Salt and black pepper
  • 1 egg
  1. Set your oven at 375 degrees.
  2. Toss the julienned onions with 2-3 teaspoons of olive oil. Spread them on a baking sheet and sprinkle with sugar. Roast the onions until soft and somewhat caramelized, about 20 minutes or so. You do have to stir them about once or twice during the cooking process. When they’ve colored nicely, set them aside to cool.
  3. Heat 20 ounces of water in a kettle and add the broth crystals and set liquid aside.
  4. Mix mustard powder and Worcestershire sauce together to make a sort of slurry.
  5. Put about two tablespoons of bacon fat (you can substitute olive oil if you need to) in a large sauté pan. First brown your sausages whole until they’ve got some nice color on the outside. They don’t need to be cooked through. Remove from pan and set aside to cool. When they are cooled, cut them on the diagonal, in two-inch pieces.
  6. In the same pan in which you cooked the sausages, place the potatoes cut side down and cook them until almost fork-tender and golden brown. Remove them from pan, sprinkle with salt and pepper and set aside to cool.
  7. In the same pan, sauté the mushrooms until they are caramelized on one side, adding more fat if necessary. When caramelized, remove from pan and set aside to cool.
  8. Make certain there are about two tablespoons of fat in the hot pan and add two tablespoons of flour to make a roux. Cook the roux until it’s fragrant – about 2-3 minutes. And then whisk in the broth. Add the mustard/Worcester sauce slurry. When the gravy is thick, slowly pour in the beer, taking care that it does not foam out of the pan. When the beer is settled and incorporated, add the roasted onions. Taste for seasoning at this point.
  9. Roll out the bottom crust and place it in a 9-inch deep, glass pie plate. Layer the sausage pieces, potatoes and mushrooms into the pie plate. Pour the gravy over them. Cover with a top crust. Brush with a salted egg wash.
  10. Place the pie on a low rack in the oven. Lower the temperature from 375 to 350 degrees, immediately upon closing the door. Cook the pie for 45 minutes. Then move the pie to a top rack and cook for another 10 minutes or a bit longer until the crust is golden.
  11. Cool the pie slightly 10 to 15 minutes before serving.
Jump to Comments (19)

Tags: savory

Comments (19) Questions (0)

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over 4 years ago TheWimpyVegetarian

This looks wonderful!!! As our rainy season approaches, this will be just the ticket.

Christine-28_small(1)

over 4 years ago cheese1227

Thanks ChezSuzanne! Our drought here broke the day after I made this. Coincidence? Most likely. But I can attest to its rainy day weather benefits.

Christine-28_small(1)

over 4 years ago cheese1227

They are easy to pack (sometimes even contribute to the safe packing of other more fragile items) and don't set off any airport security alarms!!

Goulash, huh? Are you using Csemege? I picked up a tube of it when we were in Budapest as one of the market stall vendors (the central market there was by far the cleanest one I have every been to!) convinced me that I needed it if I were to make a good goulash. That said, I've not yet broken the seal!

2-11_016

over 4 years ago SallyCan

Looks fabulous.

Christine-28_small(1)

over 4 years ago cheese1227

I bet it would be fabulous with some of your husband's homemade sausage!

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Definitely going to try this one. Sounds so good, and perfect for autumn. Love it that your daughter suggested that you add the mushrooms. What a great idea. Thanks for posting this!! ;o)

Christine-28_small(1)

over 4 years ago cheese1227

I hope you like it!

Lobster_001

over 4 years ago nannydeb

This looks beautiful and it's making me hungry! The pictures are great.

Christine-28_small(1)

over 4 years ago cheese1227

Thanks! This was a family effort as my 9-year-old daughter suggested the mushrooms because she felt it needed to tasts a bit more 'meaty'. She contends sausages have a more salty taste. And my husband contended the gravy needed to be "deeper", read that as "put the whole bottle of beer in there"!

Birthday_2012

over 4 years ago luvcookbooks

Meg is a trusted home cook.

This sounds so delicious!

Christine-28_small(1)

over 4 years ago cheese1227

Thanks! I hope you get to try it. Other than chilling the pie crust, the prep time on this is about 30 minutes, so it's pretty manageable.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds absolutely fantastic!

Christine-28_small(1)

over 4 years ago cheese1227

Good for a cold "new" England evening too!

Bike2

over 4 years ago Sagegreen

Love this! I lived in Lowestoft one summer and took German students learning English on a few field trips to Norwich many years ago. They loved the meat pies, too! Thanks for reminding me of this city.

Christine-28_small(1)

over 4 years ago cheese1227

The historical benefits aside (Roman ruins, Norman castle, ties to the Dutch textile industry and the red-headed Boudicca just kicked butt!), we loved Norwich because it's far enough away from London that it had to build it's own vibrant cultural scene (but close enought that trains to Liverpool Street left every half hour), it's only 20 minutes from the coast, and it's one of the agricultural centers for the country so the year-round, daily open market is just fabulous.

Bike2

over 4 years ago Sagegreen

I just noticed your amazing backdrop of the Underground map! Very cool. I also spent a few summers in Clapham Junction, where the roof to our flat caved in one week. We ate many pasties that week unable to cook in the kitchen!

Christine-28_small(1)

over 4 years ago cheese1227

We have a tea towel and a fridge magnet from everywhere we've traveled. They stink at sopping up dishwater off china until they've been laundered a hundred times, but they make nice washing up conversation starters -- and backdrops for food photos, I gather!

Bike2

over 4 years ago Sagegreen

Tea towels from travels. Love that!!! I forget some of the places I have been sometimes, and that would help so much. I should start packing for my trip, but will bring back tea towels for sure. I am baking one last pie adapting my grandmother's goulash recipe, which she never made into pie...so the jury is still out on that one.

Christine-28_small(1)

over 4 years ago cheese1227


They are easy to pack (sometimes even contribute to the safe packing of other more fragile items) and don't set off any airport security alarms!! Goulash, huh? Are you using Csemege? I picked up a tube of it when we were in Budapest as one of the market stall vendors (the central market there was by far the cleanest one I have every been to!) convinced me that I needed it if I were to make a good goulash. That said, I've not yet broken the seal!

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