The idea for this delicious pie was given to me by my Mother, who saw a TV chef (I think she said it was Phil Vickery) make it on television. I couldn’t wait to try it out. As my husband loves sausages in all shape or form I knew it would be a winner with him!
This is what I did, it will serve four people, or two people twice!
1 pack of ready-made shortcrust pastry
8 good quality meaty sausages
1 knob of butter
1 bunch of herbs to your personal taste, I used sage and rosemary from my garden
Freshly ground black pepper to taste
1 egg (optional)
Simply clean the leeks, halve lengthways and slice. Sweat gently in the butter until the leeks have softened.
Skin the sausages and place in a mixing bowl, add the chopped herbs and season with black pepper. Mix thoroughly with your hands.
Line a pie dish or plate with the pastry, keeping enough back for the lid.
Add a generous layer of sausage meat to the bottom of the pie, top with the sautéed leeks and then a final layer of sausage meat. Add a pastry lid to the pie and brush with beaten egg (or milk if you don’t want to waste a good egg washing pastry!).
Cook at 150oC / 300oF / gas mark 2 for an 1¾ to 2 hours. If the pies begin to brown too much before the end of the cooking time simply cover with a folded sheet of greaseproof paper to protect them.
This pie will be delicious with a generous dollop of either tomato ketchup or your brown sauce of choice!