The latest challenge with the YWPWT group was to incorporate spices and herbs into a delicious pie. It always takes me a few weeks to find the right idea. Thoughts swirl around in my mind, subconsciously, until the proverbial light bulb comes on.
My inspiration came from two sources: Pie Every Day by Pat Willard and Charcuterie by Michael Ruhlman.
I love fresh sausage, but not the overly fatty kind, so, when perusing Ruhlman's book on crafting home-cured meats, I decided to play around with making some fresh sausage. That's where the spices and herbs come in, along with some very lean ground pork. (You could use turkey as well.)
Then, when I was looking through Willard's book, I discovered a delicious-sounding recipe for a breakfast pie using sausage, eggs, and yogurt. Perfect! At first glance, this pie seems like a heart attack waiting to happen, but with very lean sausage and yogurt, it is anything but. I might add, it disappeared very quickly.
I'm looking forward to seeing all the pies that the other group members have made. There are so many possibilities with this month's theme! Thanks also to Elizabeth of Cake or Death for choosing the theme.
Here's the pictorial view of the pie's progression:
Pink sausage in a red bowl. (Can you tell them apart?) :
Sausage in pie:
Eggs and herbs are added:
Next is the yogurt/sour cream mixture:
The top is on:
Out of the oven:
Ready to eat:
(adapted from Charcuterie by Michael Ruhlman)
1 pound lean ground pork
10 grams kosher salt
8 grams sugar
4 grams fennel seeds, toasted
2 grams coriander seeds, toasted, or 2 teaspoons ground coriander
6 grams Hungarian sweet paprika
pinch of cayenne
1 tablespoon dried oregano
1 tablespoon dried basil
3 grams hot red pepper flakes
1+ grams coarsely ground black pepper
¼ to 1/3 cup ice water
1 tablespoon red wine vinegar, chilled
Combine all ingredients and mix thoroughly. Let rest an hour or so until the flavors meld. Sauté until cooked through.
(I weigh ingredients whenever possible, hence the metric measurements. Otherwise, I eyeball the amounts.)
Sausage Egg Pie
(adapted from Pie Every Day by Pat Willard)
Prepare your favorite pie dough for a 2-crust pie.
1 pound sausage, crumbled
6 large eggs
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ cup ricotta cheese or thick plain yogurt (Greek-style)
Preheat oven to 425°F.
Prepare pastry, using a 9-inch pie pan.
Brown the sausage, drain if necessary. Sprinkle onto the bottom crust.
Keeping the yolks whole, place each egg over the sausage layer. Sprinkle with the herbs and seasonings. Carefully spoon the ricotta (or yogurt) over and around the eggs.
Cover with the top crust, adding a few vents so the steam can escape.
Bake for 30 to 35 minutes, or until light brown.