Post by wilderness on Jun 13, 2019 8:24:44 GMT -5
Bacon, Sausage and Sauerkraut Pie-Birdy
www.parade.com/841648/communitytable/bacon-sausage-and-sauerkraut-pie
We’ve turned to “pie whisperer” Ken Haedrich, founder of the Pie Academy and author of Dinner Pies, for a great savory recipe and tips on perfect pie dough.
8 servings
Dough for one 9-inch piecrust (use your favorite recipe or use premade)
6 slices thick bacon, cut into ½-inch pieces
1 large onion, halved and thinly sliced
1 lb sauerkraut, drained and squeezed dry
¼ tsp caraway seeds, optional
3 large eggs
1½ cups sour cream
½ cup whole milk or half-and-half
1 Tbsp Dijon mustard
2 tsp flour
¾ tsp salt
Freshly ground black pepper to taste
1½ cups grated Swiss cheese
6 oz cooked bratwurst or kielbasa, cut into bite-size pieces (my friend uses Jimmy Dean crumbles)
On a lightly floured sheet of wax paper, roll dough into a 13-inch circle. Flip into a 9-inch pie pan; peel off paper. Gently tuck pastry into pan without stretching it, fluting the edges. Refrigerate 1 hour.
Preheat oven to 375°F. Position rack in center of oven.
Prick bottom of chilled pie shell with a fork 8–10 times. Fit a 16-inch-long piece of foil snugly into shell. Fill with dried beans. Bake 25 minutes. Remove foil and beans. Bake 5–7 minutes or until bottom is dry and pale golden. Put on wire rack.
While shell prebakes, heat a large skillet over medium heat. Add bacon; cook 8 minutes or until crisp. Remove bacon to paper-towel-lined plate, reserving 3 Tbsp fat in pan. Add onion to pan; cook 12 minutes or until light golden, stirring occasionally. Stir in sauerkraut and caraway, if using; remove from heat.
In a large bowl, whisk eggs until blended. Whisk in sour cream, milk, mustard, flour, salt and pepper. Stir in cheese.
Spread sausage in bottom of prebaked shell. Top with sauerkraut mixture. Pour egg mixture over sauerkraut mixture, smoothing top with a spoon. Crumble bacon over top. Bake 40–45 minutes or until set. Transfer to wire rack; cool at least 30 minutes before serving.
www.parade.com/841648/communitytable/bacon-sausage-and-sauerkraut-pie
We’ve turned to “pie whisperer” Ken Haedrich, founder of the Pie Academy and author of Dinner Pies, for a great savory recipe and tips on perfect pie dough.
8 servings
Dough for one 9-inch piecrust (use your favorite recipe or use premade)
6 slices thick bacon, cut into ½-inch pieces
1 large onion, halved and thinly sliced
1 lb sauerkraut, drained and squeezed dry
¼ tsp caraway seeds, optional
3 large eggs
1½ cups sour cream
½ cup whole milk or half-and-half
1 Tbsp Dijon mustard
2 tsp flour
¾ tsp salt
Freshly ground black pepper to taste
1½ cups grated Swiss cheese
6 oz cooked bratwurst or kielbasa, cut into bite-size pieces (my friend uses Jimmy Dean crumbles)
On a lightly floured sheet of wax paper, roll dough into a 13-inch circle. Flip into a 9-inch pie pan; peel off paper. Gently tuck pastry into pan without stretching it, fluting the edges. Refrigerate 1 hour.
Preheat oven to 375°F. Position rack in center of oven.
Prick bottom of chilled pie shell with a fork 8–10 times. Fit a 16-inch-long piece of foil snugly into shell. Fill with dried beans. Bake 25 minutes. Remove foil and beans. Bake 5–7 minutes or until bottom is dry and pale golden. Put on wire rack.
While shell prebakes, heat a large skillet over medium heat. Add bacon; cook 8 minutes or until crisp. Remove bacon to paper-towel-lined plate, reserving 3 Tbsp fat in pan. Add onion to pan; cook 12 minutes or until light golden, stirring occasionally. Stir in sauerkraut and caraway, if using; remove from heat.
In a large bowl, whisk eggs until blended. Whisk in sour cream, milk, mustard, flour, salt and pepper. Stir in cheese.
Spread sausage in bottom of prebaked shell. Top with sauerkraut mixture. Pour egg mixture over sauerkraut mixture, smoothing top with a spoon. Crumble bacon over top. Bake 40–45 minutes or until set. Transfer to wire rack; cool at least 30 minutes before serving.
