Pork, ham and sausage pie

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Boneless pork roast
2 Whole bay leaves
½ teaspoon Whole sage leaves; rubbed
Salt & black pepper to taste
½ pounds Ham (buy real ham from the
Butcher; not canned or boiled
Ham. you will need one good
Slice. Remove the round bone)
½ pounds Bulk breakfast sausage
1 Yellow onion; peeled, sliced
3 tablespoons Chopped fresh parsley
¼ teaspoon Whole sage leaves; rubbed
¼ teaspoon Savory
Salt & pepper to taste
3 tablespoons Each butter & flour; cooked to to form a roux
1 Recipe \"Basic Easy Crust\" (see recipe)

Directions

Why, this sounds just like an effort to use up leftover meats! Exactly.

That is the point of the pot-pie concept, and it always has been. In the old days you would have these meats sort of sitting around, but in our time we will probably have to start from scratch. If you have a leftover pork roast go ahead and use it and avoid cooking fresh pork.

Place the pork in a small saucepan just big enough to hold it and add enough water to come halfway up the side of the roast. Add the bay leaves, sage, and salt and pepper. Cover and simmer for 1 hour. Remove the pork from the broth, reserving the broth, and allow the meat to cool. Cut it into ½-inch cubes.

Cut the ham into ½-inch cubes. Roll the sausage into small balls ½ inch in diameter. Brown the sausage balls in a frying pan and set aside. In the same frying pan saut‚ the yellow onion until lightly browned.

Put 1-½ cups of the pork broth into a saucepan and bring to a simmer.

Add the remaining seasonings and thicken with the roux, Mix the gravy with the meats and fill the pies. Make 1 large pie or 4 smaller individual pies.

Cover with the easy crust and bake at 375ø for 45 minutes, or until the crust is golden brown.

Start your meal with a hearty soup, such as Corn Chowder with Shrimp (see recipe), and then move on to this unusual American pie.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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