Ingredients with Measurements:
- 1 lb blood sausage, casing removed and crumbled
- 2 Granny Smith apples, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the crumbled blood sausage, thyme, rosemary, salt, and pepper. Cook until the sausage is browned and cooked through, about 10 minutes.
4. Add the diced apples and cook for another 5 minutes until the apples are slightly softened.
5. Roll out the puff pastry on a floured surface to fit the pie dish.
6. Transfer the sausage and apple mixture to the pie dish.
7. Cover the mixture with the puff pastry, pressing the edges to seal.
8. Brush the beaten egg over the top of the pastry.
9. Bake for 30-35 minutes, or until the pastry is golden brown.
10. Let the pie cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 365
Fat: 24g
Carbohydrates: 21g
Protein: 15g
Sodium: 570mg
Substitutions for ingredients:
- Blood sausage can be substituted with any other type of sausage.
- Granny Smith apples can be substituted with any other tart apple.
Variations:
- Add chopped walnuts or pecans to the sausage and apple mixture for added crunch.
- Use a different type of herb, such as sage or oregano, for a different flavor profile.
Tips and tricks:
- Make sure to remove the casing from the blood sausage before cooking.
- Thaw the puff pastry according to package instructions before using.
- Use a fork to prick holes in the pastry before baking to prevent it from puffing up too much.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
This pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the pastry is browning too quickly, cover the pie with foil for the remainder of the cooking time.
- If the pie is too watery, drain any excess liquid from the sausage and apple mixture before transferring it to the pie dish.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Blood sausage is a traditional dish in many cultures, including British, Irish, and German cuisine.
Flavor profiles:
This pie has a savory and slightly sweet flavor profile, with the tartness of the apples balancing out the richness of the blood sausage.
Serving suggestions:
Serve this pie as a main dish for dinner or as a hearty brunch option.
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