sausage and sweet onion pie

I recently had the opportunity to buy a decent quantity of pork from a small local farmer, and one of the packages was sausage. I was trying to come up with something other than traditional biscuits and gravy to make with it, and this is where I landed. This recipe is loosely based on the tomato and onion pie my friend Hannah got me hooked on last year.

1 pie shell in a 9″ pie pan
1 lb mild pork sausage
1 large sweet onion
2 large roma tomatoes
a large handful of fresh basil leaves
a small handful of fresh oregano leaves
1/4 cup couscous
salt and pepper
2 cups of shredded cheese. I used a combo of parmesan, romano, fontina, asiago, provolone and mozzarella.

To prepare:
cook the sausage in crumbles until it’s almost done. set aside to cool.
sprinkle about 1/8 cup of the couscous into the bottom of the pie shell (the couscous absorbs extra liquid and keeps the flavor of it in the pie.)
slice the sweet onion thinly and put one layer in the bottom of the shell. layer thin tomato slices on top of that, a little salt and pepper, about half the basil and oregano, torn into small pieces, and then about 2/3 of the sausage.
Sprinkle the other 1/8 cup of couscous over the top, then add about half your cheese.
Repeat this layering process with the remainder of your ingredients, covering the top with the last of the shredded cheese.

Bake in a 350* oven for roughly half an hour. If your crust or the cheese starts to brown too much, cover it with tinfoil.

Sorry you don’t get a picture of the cooked pie, it got attacked the minute it came out of the oven!


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