Hello everyone, and thank you for joining me today! Today’s culinary escapade centers around a truly mouthwatering dish—Monterey Sausage Pie.
Imagine a classic Bisquick cheeseburger pie but with an amplified burst of flavor. Whether it’s breakfast, lunch, or dinner, this dish is versatile enough to suit any mealtime.
Let’s get right into it. First, start by browning a pound of sausage in a skillet. Simultaneously, as you revel in the aroma of sizzling sausage, grab your knife to finely dice some onions and mushrooms.
These will be sautéed along with the meat, creating a robust blend of flavors.
But wait, we’re not done with our chopping spree! A vibrant red pepper needs to join the party.
Slice and dice about a cup of red pepper—it’s not only for the color but also for that sweet, peppery zing.
Aromatic Additions and Sautéing
Living in the Pacific Northwest, I have access to Walla Walla sweet onions, a local gem. If you’re in the South, Vidalia onions are your best friend.
Dice your choice of sweet onion and toss it in the skillet with the meat.
Next, add about half a cup of diced mushrooms. Oh, and let’s not forget garlic—a culinary must! You can never go wrong with adding a touch of this aromatic herb.
Equipment
Skillet
Mixing bowl
Deep Dish Pie Plate
Whisk
Ingredients
1 pound of sausage
1 cup of diced red pepper
1 sweet onion diced (Walla Walla or Vidalia)
1/2 cup of diced mushrooms brown or white
3 teaspoons of fresh minced garlic or equivalent
1 and 1/3 cups of milk
3 eggs
3/4 cup of Bisquick or similar baking mix
3/4 teaspoon of sage
1/4 teaspoon of pepper
2 and 1/2 cups of Monterey Jack cheese grated
Instructions
Continued on next page (page 2)
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