Sausage Pie filling (very filling)
Who's kids don't like sausage and gravy? And who doesn't use that as an excuse to eat it?
Extremely easy to make, really, really tasty, and economical to boot.
This rightly holds a position in the heart of many British families.
So, don't be ashamed to admit it. You love it! We all do!
INGREDIENTS FOR FILLING
4 sausages of your choice,
1 onion,
Bisto or other gravy,
olive oil and salt.
EXTRAS - FOR PIE
a sheet of shortcrust pastry,
an egg.
OR
FOR "SAUSAGE/COTTAGE" PIE
perfect mash
(see MASH page for recipe).
STEPS
1)Peel and slice the onion.
2)I can't get Lincolnshire or Cumberland Sausages, so I use Bratwurst type sausages. If you are going to use them also, slice them into med/thin chunks. If however you are fortunate enough to be able to locate Lincolnshire or Cumberland Sausages, I strongly recommend that you use them. In which case, you should fry them whole, and slice them once cooked.
(In the U.K. I found that Aldi did fantastic sausages at really affordable prices, far better than their competitors in my opinion)
3)Place the onion and the sausage into a preheated frying-pan with a drizzle of oil, and fry on a gentle flame until the sausage is browned. The onion will be transparent by this point.
4)Whilst the sausages cook, make the gravy. Don't skimp on the gravy!
5)When the sausages are browned, (if you are frying whole sausages, now is the time to remove them from the pan, slice them, and return them to the pan) add the gravy to the pan and allow to heat 2-3 minutes.
6)Remove from the flame and allow to cool!
Once chilled, you need to decide how you want to use the filling.
I would suggest 2 options:
Sausage Pie
In which case you are going to need: a sheet of pastry (shortcrust or puff are equally good), and an egg for egg-washing the pastry.
There is no need to make lattice-work pastry, but if you wish to, take a look at my "TRICKS AND TECHNIQUES" page. For normal pies, just take a look at any of the other pies on my "pies" page.
OR
Sausage/Cottage Pie
In which case you are going to need some "Perfect Mash", so take a look at my "MASH" page.
OR IF YOUR LUCKY, BOTH!
I tend to have enough to make firstly a pastry pie, and then (after having frozen the rest) I make a small cottage/sausage pie using just a single medium potato for the mash.
