Hello everyone. Thank you for joining us today. Today’s gastronomic tour focuses on a truly delicious dish, Monterey’s Sausage Pie. Imagine a classic Bisquick cheeseburger pie
. But the explosion of flavor is amplified. Whether breakfast, lunch, or dinner, this dish is versatile enough to complement any meal.
Please prepare the materials
Let’s get started. Start by browning a pound of sausage in a skillet. While enjoying the aroma of the sizzling sausage, take a knife and cut the onions and mushrooms into small cubes. Deep-frying these with meat creates a strong flavor.
But wait, our hacking isn’t done yet! Be sure to include some bright red chili peppers. Slice and dice about 1 cup of red pepper. It not only adds color but also sweet, peppery spice.
Flavoring and Sautéing
Living in the Pacific Northwest, I have access to sweet walla wallonions, a local delicacy. If you live in the South, Vidalia onions are your best friend. Cut your favorite sweet onions into cubes and add them to the pot along with the meat. Next, add about 1/2 cup of diced mushrooms. Oh, and don’t forget the garlic. Indispensable for cooking. You can never go wrong with adding a little bit of this fragrant herb.
Pie Stuffing:
Bring this pie to life by mixing and matching meat and vegetables in this pot. Combine 1 and 3 cups of milk and 3 eggs in a mixing bowl. Add 3/4 cup Bisquick or your favorite cookie mix. Sprinkle sage and pepper on top and stir until smooth and uniform. Sage is a subtle but powerful herb that gives this dish an unparalleled depth.
Assemble and Bake:
Preheat oven to 400 degrees F and coat a deep pie plate with nonstick spray. Remove any excess fat from the skillet and transfer the meat and vegetable mixture to a pie plate. Next, stir in 2.5 cups of Monterey Jack cheese, reserving some for the final garnish. Pour the Bisquick mixture over the top and carefully place the pie plate in the oven.
Bake for 20-25 minutes. When the timer goes down to the last few seconds, open the oven and sprinkle the remaining cheese on top. Place the cheese in the oven for an additional 1-2 minutes to ensure the cheese is completely melted.
Finished! The Monterey Sausage Pie is complete.
Pull out your masterpiece and marvel at the bubbly cheese and enticing aromas that fill your kitchen. Whether served for breakfast with a refreshing fruit salad or for dinner with a simple spinach salad, this Monterey Sausage Pie is truly a crowd-pleaser.
Now you have a tasty, hearty dish that is both flavorful and versatile. Thank you for spending your time in my kitchen. Don’t forget to follow me on Facebook and Instagram for more delicious recipes and cooking tips.
Enjoy cooking. See you next time!
Equipment
Skillet
Mixing Bowl
Deep Dish Pie Plate
Whisk
Ingredients
- 1 pound sausage
- 1 cup diced red bell pepper
- 1 diced sweet onion (Walla Walla or Vidalia)
- Brown mushrooms, diced or white mushrooms 1/2 cup
- 4 tsp fresh minced garlic or equivalent
- 1 1/3 cups milk
- 3 eggs
- 3/4 cup Bisquick or similar baking mix
- 3/4 tsp sage
- tsp pepper 1/4
- grated Monterey Jack cheese 2 1/2 cups
Instructions
Preheat oven: Preheat oven to 400°F.
Brown Sausage: Fry 1 pound of sausage in a skillet.
Prepare vegetables. Dice the red bell pepper, onion, and mushrooms. Add to the pot with the sausage.
Add Garlic: Add the minced garlic to the pan and stir-fry with the sausage and vegetables.
Prepare the dough: In a separate bowl, combine 1 1/3 cups milk, 3 eggs, 3/4 cup Bisquick, 3/4 teaspoon sage, and 1/4 teaspoon pepper. Whisk until smooth.
Mixed Cheese: Stir 2 cups grated Monterey Jack cheese into the meat and vegetable mixture in the pot. Reserve about 1/2 cup cheese for garnish.
To assemble: Pour bread mixture into a deep, greased pie plate. Pour the batter from the mixing bowl over it.
Bake: Bake in preheated oven for 20-25 minutes.
Garnish: Sprinkle remaining 1/2 cup cheese on top and broil for an additional 1 to 2 minutes until cheese is melted.
Cool and serve: Allow the cake to cool for a few minutes before serving.