Ingredients with Measurements:
- 1 pound blunze sausage, sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 refrigerated pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the blunze sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 3 minutes.
4. Add the mushrooms, thyme, rosemary, salt, and black pepper to the skillet. Cook until the mushrooms are tender, about 5 minutes.
5. Sprinkle the flour over the mushroom mixture and stir to combine.
6. Slowly pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.
7. Add the cooked blunze sausage to the skillet and stir to combine.
8. Roll out the pie crust on a lightly floured surface. Place the pie crust in the pie dish, trimming any excess.
9. Pour the blunze and mushroom mixture into the pie crust.
10. Bake the pie for 30-35 minutes, or until the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 26g
Protein: 16g
Sodium: 670mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Blunze sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
- Pie crust can be substituted with homemade pie crust or puff pastry.
Variations:
- Add diced potatoes or carrots to the blunze and mushroom mixture for added texture.
- Use different herbs and spices, such as oregano or paprika, to change the flavor profile.
- Add grated cheese on top of the pie before baking for a cheesy twist.
Tips and tricks:
- Make sure to cook the blunze sausage until browned before adding it to the mushroom mixture.
- Use a pastry brush to brush the edges of the pie crust with egg wash for a shiny finish.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the leftover pie on a baking sheet and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the blunze and mushroom pie on a platter with a side salad for a complete meal.
- Garnish the pie with fresh herbs, such as parsley or chives, for added color.
Pairings:
- Serve the blunze and mushroom pie with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Mashed potatoes or sweet potatoes.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the blunze sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Blunze sausage is a traditional German sausage made with pork and blood.
Flavor profiles:
- The blunze and mushroom pie has a savory and earthy flavor profile, with hints of thyme and rosemary.
Serving suggestions:
- Serve the blunze and mushroom pie as a main dish for dinner or lunch.
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