Meats – Beef, Pork, Lamb, Etc
Sausage-Polenta Pie
Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.
Ingredients
- 2 lb sausage meat
- 1 cup chopped celery
- ½ cup chopped green pepper
- 2 eggs
- ½ cup chopped onion
- 1 tsp dry mustard
- ½ tsp salt
- ⅛ tsp pepper
- Corn-Bread Topping
- finely chopped parsley
Method
- Over low heat, saute the sausage, stirring, just until the pink color is gone, about 5 minutes. Drain, reserving 1/4 cup drippings.
- In a large bowl, toss the sausage with the celery, green pepper, eggs, onion, mustard, salt and pepper.
- Turn into the reserved drippings in a heavy, 10-inch skillet with a heat-resistant handle; press down firmly with a spatula.
- Cook slowly, without stirring, until the underside is crisp and brown, about 20 minutes. Loosen the edge occasionally with a spatula to prevent sticking.
- Meanwhile, preheat the oven to 400 degrees F. Also, make the Corn-Bread Topping.
- Spread the topping evenly over the sausage; bake 15 to 20 minutes, or until golden-brown.
- Loosen the edge with a spatula; invert on a serving platter. Sprinkle with parsley. Serve with catsup, if desired.
Notes
From McCall's Food Department. The Corn-Bread Topping recipe is referenced ("below") but is not included on this clipping. Makes 6 to 8 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.