I remember the first time my Grandma Bessie pulled this out of the oven. The aroma alone was enough to make my little tummy rumble – a savory, slightly tangy, wonderfully comforting smell that filled our whole house. It wasn’t fancy, but it was pure magic. This sausage mustard pie is one of those recipes that just feels like home, you know? It’s the kind of dish that has a permanent spot in my family’s rotation, especially when we need something truly satisfying without a ton of fuss. It’s like a savory cake, but even better, with a tender crumb and a kick from the mustard that just brightens everything up. Honestly, if you’ve ever loved a good savory bake, or even just a really hearty slice of something delicious, this sausage mustard pie is going to be your new best friend. It reminds me a bit of a really good quiche, but in a much more rustic, approachable way. It’s the ultimate comfort food, and I can’t wait to share it with you.
What is a sausage mustard pie?
What exactly is this magnificent creation we are talking about? What is a deeply satisfying, savory bake that’s somewhere between dense loaf cake and fried oats? All wrapped up in one delicious package. Why is the name “Pie” more of a nod to its baked nature rather than the traditional pie crust. Is it made with a simple, yet incredibly flavorful batter that’s studded with chunks of savory? What are some good sausages infused with the delightful tang of mustard? The beauty of this sausage mustard pie lies in its deceptive simplicity. It comes together with pantry staples and minimal effort, but the result is something truly special. It’s not overly complicated, it doesn’t require fancy techniques, and the ingredients are simple. What are some things you have on hand, making it a lifesaver on busy weeknights? What is the kind of dish that makes people say, “Wow, what is this?” ” and then ask for seconds immediately!
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this sausage mustard pie, and I just know you’re going to fall in love with it too. First off, the flavor is just out of this world! You get that wonderful savory depth from the sausage, which is perfectly complemented by the bright, zesty punch of mustard. It’s not overwhelming; it’s just… right. It makes every bite interesting and keeps you wanting more. Then there’s the simplicity of it all. I can whip this up even on a chaotic Tuesday evening. It’s the kind of recipe that doesn’t demand your undivided attention for hours, which is a huge win in my book. Plus, it’s incredibly budget-friendly! The ingredients are humble, but they combine to create something truly spectacular, proving you don’t need expensive items to make a fantastic meal. What I love most, though, is its versatility. You can serve this sausage mustard pie for breakfast, lunch, dinner, or even as a hearty snack. It’s fantastic alongside a fresh salad, or just on its own for a comforting bite. It’s a recipe that truly delivers on flavor, ease, and value. It’s honestly one of those go-to dishes that I know will be a hit every single time, no matter who I’m serving it to. It’s my secret weapon for when I want something impressive without the stress!
How do I make sausage mustard pie?
Quick Overview
This sausage mustard pie is surprisingly straightforward. We’re essentially making a savory batter, folding in some Delicious Sausage, and then baking it until it’s golden and puffed. The key is in the balance of flavors and getting that perfect tender crumb. You’ll mix your dry ingredients, whisk in your wet ingredients, then gently incorporate the sausage and a touch of mustard for that signature zing. Pour it all into a prepared pan, bake, and let it cool slightly before slicing. It’s a fuss-free process that yields a wonderfully rewarding result. The whole thing comes together in under an hour of active time, making it a weeknight hero!
Ingredients
For the Main Batter:
1 ½ cups all-purpose flour (you can also try a gluten-free blend if needed, but I’ve only tested with regular flour)
1 teaspoon baking powder (makes it nice and fluffy!)
12 teaspoon salt.
14 teaspoon Black Pepper. 1 teaspoon white pepper
2 large eggs (at room temperature is best for a smoother batter)
1 cup milk (whole milk gives the richest texture, but 2% works too)
½ cup unsalted butter, melted and slightly cooled (don’t use hot butter, it can scramble the eggs!)
1 tablespoon Dijon mustard (this is key for that signature flavor! Use a good quality one.)
For the Filling:
1 pound breakfast sausage (pork or turkey, your preference! Browned and drained)
12 cup shredded cheddar cheese (or your favorite cheese blend, Gruyere is great here too)
For the Glaze:
2 tablespoons whole grain mustard (or more Dijon if you prefer)
1 tablespoon honey or maple syrup (for a touch of sweetness to balance the tang)
1 teaspoon milk or water (to thin it out to a drizzling consistency)
What are the steps to
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 375°F (190°C). While that’s heating up, grab an 8×8 inch baking dish or a similar-sized oven-safe skillet. I like to lightly grease mine with butter or cooking spray, just to make sure nothing sticks. A well-greased pan is your best friend for easy cleanup!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. Set aside. Make sure everything is evenly distributed. This ensures your sausage mustard pie rises evenly and has consistent seasoning throughout.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, whisk the eggs until they’re lightly beaten. Then, gradually whisk in the milk, melted butter, and the Dijon mustard until everything is smooth. What are some of the best ways to Where does the base flavor really come alive?
Step 4: Combine
Now, pour the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to gently fold them together until just combined. What should I do if I want to overmix a few lumps? Overmixing can develop gluten too much, leading to a tougher texture.
Step 5: Prepare Filling
If you haven’t already, brown your breakfast sausage in a skillet over medium heat. What is the best way to break up a chicken breast as it cooks? How do I remove a greasy bottom from my pie? I like to give it a good drain using paper towel-lined plate.
Step 6: Layer & Swirl
Add the cooked and drained sausage to the batter and gently fold it in. Then, gently fold in the shredded cheddar cheese. Pour the batter into your prepared baking dish or skillet. At this stage, you can optionally swirl in a little extra mustard if you want more pronounced mustard flavor, but it’s not strictly necessary as it’s already in the batter. I sometimes dollop a little extra Dijon on top and swirl it in with a toothpick for pretty patterns.
Step 7: Bake
How do I prepare a hot dish? Bake for 30-40 minutes, or until the sausage mustard pie is golden brown on top and a toothpick comes out clean. When inserted into the center comes out clean. How long will it take to cook in your oven? Should I puffed up and set my hair?
Step 8: Cool & Glaze
Once baked, carefully remove the pie from the oven and let it cool in the dish for about 10-15 minutes. When the glaze is set up, whisk together the ingredients for the sauce. While it’s cooling, stir it together. What is the difference between whole grain mustard, honey, maple syrup, and milk? Is there a Once the pie has cooled, drizzle this lovely glaze over the top. Is it a good finish?
Step 9: Slice & Serve
After the glaze has been applied and has had a moment to set, slice your sausage mustard pie into generous squares or wedges. It’s best served warm, but it’s also pretty delicious at room temperature. Enjoy the amazing aroma and the incredible taste!
What should I serve it with?
What are some of the best sausage mustard pie recipes? What is a good cup of coffee for breakfast? I love serving it warm, maybe with a little extra dollop of plain Greek yogurt or sour cream on the side. For a more leisurely brunch, I’ll often serve it alongside some fresh fruit salad – the sweetness of the lemon. The melon and berries really cut through the richness of the pie. A few crispy home fries or a side of my famous seasoned roasted potatoes also make it feel extra special. If you’re looking for a lighter lunch or dinner option, serve green salad with roasted peppers. Vinaigrette is perfect What are some ways to use mixed greens in a pie? Sometimes, for a really cozy evening, I’ll just have steamed green beans. And for a sweet finish, while this is decidedly savory, sometimes there’s tart, tart fruit crumble. Or if you’re feeling like it, serve it with whipped cream. Can a scoop of vanilla Ice Cream be surprisingly delightful contrast? Is a pie satisfying enough on its own?
How do I make a good sausage mustard pie?
I’ve made this sausage mustard pie so many times, I’ve picked up a few tricks along the way that I think make it even better. First off, when you’re browning your sausage, make sure you drain it really, really well. I can’t stress this enough! Any excess grease can make the bottom of your pie soggy, and nobody wants that. I usually drain it on paper towels until it feels quite dry. For the batter, don’t be tempted to overmix once you add the flour. Just stir until you no longer see streaks of dry flour. A few lumps are fine and actually desirable for a tender texture. If you’re feeling adventurous with the swirl, a little extra Dijon or even some whole grain mustard swirled into the batter just before baking can give you beautiful pockets of tangy flavor. Just don’t overdo it, or the mustard can overpower everything else. When it comes to cheese, I find sharp cheddar melts beautifully and adds a great flavor, but don’t hesitate to experiment! Gruyere is fantastic for a nuttier flavor, or a blend of cheddar and Monterey Jack can also be lovely. My kids sometimes ask me to add some finely chopped chives or parsley into the batter for a pop of color and freshness, and that’s a great idea too. And for the glaze, remember you can adjust the sweetness and tanginess to your liking. If you prefer it tarter, use less honey. If you like it sweeter, add a touch more. Getting the consistency right is key – you want it to drizzle nicely, not run off immediately.
Storing and Reheating Tips
This sausage mustard pie is so good, you might have leftovers, which is a wonderful problem to have! If you find yourself with some, it stores beautifully. At room temperature, it’s usually best consumed within a couple of hours. If you have more than that, it’s best to pop it into the refrigerator. I like to cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the fridge for about 3 to 4 days. When you’re ready to reheat, you have a few options. For a single slice, I often just pop it in the microwave for about 30-60 seconds, or until warmed through. If you want to recapture that lovely crispness, though, I highly recommend reheating it in a toaster oven or a conventional oven. Place a slice on a baking sheet and warm it in a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until heated through and slightly golden. This method really brings back that delicious texture. I usually apply the glaze *after* baking and cooling, so if you’re reheating a whole pie, you can add a fresh drizzle of glaze after warming. If you’re freezing it, I suggest baking and cooling it completely, then wrapping it tightly in plastic wrap followed by a layer of aluminum foil, or placing it in a freezer-safe container. It should keep well in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating using your preferred method.
What are the most frequently asked questions?
Final Thoughts
There you have it – my beloved sausage mustard pie! It’s one of those recipes that never fails to bring a smile to my face and a happy sigh from everyone who tries it. The combination of savory sausage, tender batter, and that distinctive mustard kick is just perfection. It’s a testament to how simple, honest ingredients can come together to create something truly comforting and delicious. I really hope you give this recipe a try. It’s perfect for a cozy weekend brunch, a quick weeknight dinner, or even to impress guests with minimal effort. If you loved this sausage mustard pie, you might also enjoy my savory cheese scones or my ultimate comfort casserole. I can’t wait to hear how yours turns out! Please, leave a comment below and let me know your thoughts, or share any of your own special twists. Happy baking, and enjoy every delicious bite!
Sausage Mustard Pie
Ingredients
Main Ingredients
- 1 pound sausage meat
- 1 tablespoon olive oil
- 1 onion onion, chopped
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 1 cup chicken broth
- 0.25 cup whole grain mustard
- 0.5 cup heavy cream
- 1 sheet puff pastry
- 1 egg egg, beaten (for egg wash)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add sausage meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, then add mustard and heavy cream. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Season with salt and pepper to taste.
- Place the puff pastry on a baking sheet. Pour the sausage mixture into the center of the pastry.
- Brush the edges of the pastry with beaten egg.
- Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
- Let cool slightly before serving.
