Paula Deen’s Comforting Sausage Pie: A Southern Classic

The aroma of sausage and cheese baking in the oven… it instantly transports me back to my grandmother’s cozy kitchen. She always had a knack for whipping up simple, yet incredibly satisfying dishes, and I remember being particularly enamored with her sausage pie. It was a staple at family gatherings – a savory, cheesy delight that warmed us from the inside out, especially on chilly evenings. While her recipe was a closely guarded secret (or perhaps just a collection of “a little of this, a little of that”), Paula Deen’s version captures that same comforting spirit and takes me right back home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Not Gluten-Free

Ingredients

• 1 lb ground sausage
• 1/3 cup chopped onion
• 1 tablespoon butter
• 3/4 cup milk
• 1 (3 ounce) package cream cheese
• 3 eggs
• 1 cup shredded cheddar cheese
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt (use less if the sausage is salty)
• 1/8 teaspoon pepper
• 1 (9 inch) deep dish pie shell, partially baked and cooled

Equipment Needed

• Large skillet
• Small skillet
• Large bowl
• Whisk or fork
• Measuring cups and spoons
• 9-inch deep dish pie plate

Instructions

1. Begin by preheating your oven to 375°F (190°C). This ensures even baking and a perfectly golden crust.
2. In a heavy skillet set over medium heat, add the ground sausage. Use a fork to crumble the sausage as it cooks.
3. Sauté the sausage until it is completely cooked through. Make sure no pink remains!
4. Once the sausage is cooked, drain off any excess fat from the skillet. Remove the cooked sausage and set it aside.
5. In another skillet, melt the butter over medium heat. This will create a flavorful base for the onions.
6. Add the chopped onion to the skillet with the melted butter. Sauté the onions until they are tender and translucent. This usually takes about 5-7 minutes.
7. Pour in the milk and heat until steam rises. Be careful not to boil the milk – just warm it gently.
8. Cut the cream cheese into small pieces. This will help it melt more evenly. Add the cream cheese to the onion mixture and remove the pan from the heat. The residual heat will help the cream cheese soften.
9. In a large bowl, beat the eggs until they are light and frothy.
10. Add the shredded cheddar cheese, the onion mixture (with cream cheese), the Worcestershire sauce, salt, and pepper to the bowl with the beaten eggs.
11. Mix all the ingredients thoroughly until they are well combined.
12. Pour this mixture into the partially baked and cooled pie crust.
13. Top the filling with the cooked sausage, spreading it evenly over the surface.
14. Bake the pie for 30 minutes, or until the filling is set and golden brown. To check for doneness, gently shake the pie – the filling should not jiggle excessively.
15. Once baked, let the pie cool slightly before serving.

Expert Tips & Tricks

• Sausage Selection: Feel free to experiment with different types of sausage! Hot Italian sausage will add a kick, while breakfast sausage will provide a milder, sweeter flavor.
• Cheese Options: While cheddar is classic, consider adding a blend of cheeses like Monterey Jack, Gruyere, or even a sprinkle of Parmesan for extra flavor complexity.
• Make-Ahead Tip: You can prepare the filling a day ahead and store it in the refrigerator. Simply pour it into the pie crust and bake when ready.
• Preventing a Soggy Crust: Blind baking the pie crust before adding the filling is crucial to prevent a soggy bottom. You can also brush the bottom of the crust with a beaten egg white before adding the filling to create a moisture barrier.
• Browning Control: If the crust starts to brown too quickly, cover the edges with foil or use a pie shield.
• Adjusting for Salty Sausage: Taste the sausage after cooking and before adding it to the filling. If it’s particularly salty, reduce or omit the added salt in the recipe.
• Consider adding a dash of hot sauce to the sausage while sauteeing for a little heat.

Serving & Storage Suggestions

This sausage pie is best served warm, either as a hearty breakfast, a satisfying brunch, or a comforting dinner. It pairs perfectly with a simple side salad or some roasted vegetables.

• Serving: Cut the pie into wedges and serve immediately while warm. Garnish with fresh parsley or chives for a pop of color.
• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Cover the pie tightly with plastic wrap or aluminum foil.
• Reheating: Reheat individual slices in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
• Freezing: For longer storage, freeze the entire pie or individual slices. Wrap tightly in plastic wrap and then in aluminum foil. Frozen pie can be stored for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	771.8 kcal	N/A
Calories from Fat	574 g	74%
Total Fat	63.8 g	98%
Saturated Fat	25.3 g	126%
Cholesterol	259.7 mg	86%
Sodium	1521.7 mg	63%
Total Carbohydrate	13.7 g	4%
Dietary Fiber	0.3 g	1%
Sugars	1.6 g	6%
Protein	33.8 g	67%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Crustless Option: For a lighter version, skip the pie crust altogether and bake the filling in a greased baking dish.
• Gluten-Free: Use a gluten-free pie crust or make a crustless version.
• Vegetarian Option: Substitute the sausage with cooked mushrooms, spinach, or other vegetables of your choice.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a bit of heat.
• Herbs: Incorporate fresh herbs like thyme, rosemary, or sage for added flavor.
• Different Cheeses: Try using different cheese like pepper jack, mozzarella or a combination of cheeses.

FAQs (Frequently Asked Questions)

Q: Can I use a pre-made pie crust?
A: Yes, a pre-made pie crust will work perfectly fine and save you some time. Just make sure it’s a deep-dish crust for best results.

Q: Do I have to partially bake the pie crust?
A: Yes, partially baking the crust (also known as blind baking) is crucial to prevent a soggy bottom.

Q: Can I add vegetables to this pie?
A: Absolutely! Feel free to add sautéed vegetables like bell peppers, mushrooms, or spinach for extra nutrients and flavor.

Q: How do I know when the pie is done?
A: The filling should be set and golden brown. Gently shake the pie – the filling should not jiggle excessively.

Q: Can I freeze this pie for later?
A: Yes, you can freeze the pie before or after baking. Wrap it tightly in plastic wrap and then in aluminum foil for best results.

Final Thoughts

Paula Deen’s Sausage Pie is a true testament to the power of simple, comforting food. It’s a dish that’s easy to make, incredibly satisfying, and sure to bring a smile to everyone’s face. So, gather your ingredients, preheat your oven, and get ready to experience a taste of Southern hospitality. Don’t be afraid to experiment with variations to make it your own. Once you try this recipe, I’m confident it will become a cherished staple in your kitchen, just like it is in mine. I’d love to hear your thoughts, so please feel free to share your experiences and any creative twists you add to the recipe! Enjoy!