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  • Writer's pictureTommy Centola

Andouille Sausage Meat Pie

Sausage is know known as a healthy food. But it sure is tasty. This week, I'm sharing a couple of recipes with sausage. Now, any rope or link sausage will do in these recipes. Use your favorite.

1 tablespoon canola oil, plus more for frying

1/3 cup onions, minced

3/4 pound andouille sausage, chopped into 1/4-inch pieces

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1/4 teaspoon ground black pepper

1/2 cup sweet corn kernels

1 tablespoon fresh cilantro, chopped

Meat Pie Dough (recipe to follow)

1 large egg

2 tablespoons water

1 cup shredded mozzarella

In a large saucepan, heat 1 tablespoon oil over medium heat. Add onion: cook until tender, about 2 minutes. Add sausage, salt, paprika, and pepper. Cook, stirring frequently, until sausage is slightly browned. Remove Fromm heat; stir in corn and cilantro. Let cool completely.

Cut Meat Pie Dough into 20 pieces. On a lightly floured surface, roll 18 pieces of dough to a 5 1/2-inch circle, and place on a parchment-lined baking sheet. Reserve remaining dough for another use. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.

Plce 2 teaspons filling in center of each round. Sprinkle about 1 tablespoon mozzarella over filling. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.

In a large Dutch oven, pour oil o a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370℉. Line a rimmed baking sheet with paper towels and place a wire rack on top.

Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan. Serve with your favorite dipping sauce.

Meat Pie Dough

5 3/4 cups all-purpose flour

2 1/2 teaspoons salt

1 1/4 teaspoons baking powder

3/4 cup lard

2 large eggs

1 1/2 cup whole milk

In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or two forks, cut in lard until mixture is crumbly. zin a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.


Creole & Cajun Comfort Food is now available online.


Good Cooking, Good Eating and Good Living!!!

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