Sausage Pie

This sausage pie is basically comfort food wearing its Sunday best – impressive enough for guests but cozy enough for a Tuesday night when you need something that feels like a warm hug.

The combination of savory sausage meat, sweet caramelized apples, and flaky pastry creates layers of flavor that’ll have everyone asking for your secret (spoiler: it’s just following directions and not panicking when the pastry cracks).

What makes this recipe special is how the apple and sage filling transforms into something almost jammy and deeply fragrant, creating the perfect counterpoint to the rich sausage meat.

The pastry itself is surprisingly forgiving – even if it breaks or looks rough around the edges, it’ll still bake up golden and delicious, proving that rustic charm beats perfection every time.

This is the kind of recipe that makes your kitchen smell like a cozy British pub, complete with all the warmth and none of the questionable carpet.

Whether you serve it hot from the oven or pack it for a picnic, this sausage pie delivers that satisfying, stick-to-your-ribs goodness that turns a simple meal into something memorable.

Ingredients

For the pastry

• 300 g plain flour, plus extra for dusting
• 1 ⁄2 tsp baking powder
• Pinch of salt
• 75 g butter, chilled and diced
• 75 g suet or lard, chilled
• 1 egg, beaten
• Ice-cold water

For the filling

• 1 tbsp olive oil
• 1 onion, finely chopped
• Leaves from 1 thyme sprig
• 5 or 6 sage leaves, finely chopped
• 2 eating apples, peeled, cored and diced
• 50 ml cider or apple juice, or water
• 1 tbsp cider vinegar
• 1 tbsp demerara sugar
• 1 ⁄2 tsp ground allspice
• 1 tbsp wholegrain mustard
• 600 g sausage meat
• 1 egg, beaten (for glazing)

Instructions

Make the pastry

1. 1 In a large mixing bowl, combine 300g plain flour and 1⁄2 tsp baking powder with a generous pinch of salt. Using a kitchen scale ensures accuracy for the best pastry texture.
2. 2 Add the 75g chilled butter and 75g chilled suet or lard to the flour mixture. Using your fingertips or a pastry cutter, rub the fats into the flour until the mixture resembles fine breadcrumbs. This process should take 3-4 minutes – the mixture should look like coarse sand with no large lumps of fat visible.
3. 3 Create a well in the center and add the beaten egg. Gradually add ice-cold water, one tablespoon at a time, mixing with a fork until the dough just comes together. You’ll need approximately 2-3 tablespoons of water – the dough should be firm but not dry or cracking.

Prepare the pastry case

1. 4 Dust your work surface generously with flour. Take three-quarters of the pastry dough and roll it out to approximately 20cm diameter to fit your 16cm deep round tin. The pastry should be about 3-4mm thick for the perfect balance of structure and tenderness.
2. 5 Carefully transfer the pastry to your tin, pressing it gently into the corners and up the sides. Don’t worry if the pastry tears or cracks – simply press any breaks together and patch with trimmings. Add any unused pastry pieces to the reserved quarter for the lid. Chill the lined tin in the refrigerator while you prepare the filling.

Make the apple and herb filling

1. 6 Heat 1 tbsp olive oil in a cast iron skillet or heavy-bottomed frying pan over medium heat. Add the finely chopped onion and cook for 5-6 minutes until translucent but still with a slight bite – you don’t want them completely soft.
2. 7 Stir in the thyme leaves and finely chopped sage, cooking for another 30 seconds until fragrant. Add the diced apples and continue cooking for 3-4 minutes until the apples begin to soften but still hold their shape.
3. 8 Add the 50ml cider or apple juice, 1 tbsp cider vinegar, 1 tbsp demerara sugar, and 1⁄2 tsp ground allspice. Stir to combine and bring the mixture to a gentle boil. Reduce heat and simmer for 8-10 minutes until most of the liquid has evaporated and the texture becomes jammy and thick. The mixture should coat the back of a spoon. Remove from heat and let cool slightly.

Assemble and bake

1. 9 Preheat your oven to 180°C (160°C fan)/Gas 4. Position the rack in the lower third of the oven for even bottom crust browning.
2. 10 Remove the chilled pastry case from the refrigerator. Using a silicone spatula, spread the 1 tbsp wholegrain mustard evenly across the pastry base – this creates a barrier and adds tangy flavor that complements the sausage.
3. 11 Add the 600g sausage meat to the pastry case, pressing it down firmly with your hands or the back of a spoon to compact it and eliminate air pockets. This ensures even cooking and prevents the filling from being too loose.
4. 12 Spoon the cooled apple mixture evenly over the sausage meat, spreading it to the edges. The filling should come to within 1cm of the pastry rim.

Create the top crust

1. 13 On a floured surface, roll out the remaining pastry to create a lid slightly larger than your tin. Carefully place it over the filling, pressing the edges together with your fingers or a fork to seal. Trim any excess pastry, leaving about 1cm overhang, then crimp the edges decoratively.
2. 14 Brush the entire top surface with beaten egg for a golden finish. Using a sharp knife, cut 2-3 small vents in the center of the pie to allow steam to escape during baking – this prevents the pastry from becoming soggy.

Final baking

1. 15 Place the pie tin on a baking tray (this catches any drips and makes handling easier) and bake for 45-50 minutes until the crust is deep golden brown and the filling is piping hot throughout. An instant-read thermometer inserted through a vent should read 75°C (165°F) in the center.
2. 16 Remove from oven and let rest for 10-15 minutes before serving hot, or allow to cool completely for serving cold. The pie will slice more cleanly after resting and the flavors will have time to meld together.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

• Kitchen scale – Critical for accurate pastry measurements; digital scales ensure consistent results every time
• 16cm deep round tin – The specified size ensures proper pastry-to-filling ratio and even cooking
• Cast iron skillet – Perfect for the apple filling as it distributes heat evenly and develops better caramelization
• Rolling pin – Essential for achieving even pastry thickness; marble or wooden varieties work best

Helpful Upgrades

• Pastry brush – Makes egg washing much easier and more even than using a spoon or fingers
• Bench scraper – Invaluable for moving rolled pastry without tearing and cleaning your work surface
• Mixing bowls (various sizes) – Having multiple bowls keeps ingredients organized and prevents cross-contamination
• Parchment paper – Line your baking tray to catch drips and make cleanup effortless

Nice-to-Have Options

• Food processor – Can make quick work of rubbing butter into flour, though hand mixing gives you more control
• Instant-read thermometer – Takes the guesswork out of determining when the filling is properly cooked through
• Silicone spatula – Perfect for spreading mustard evenly and scraping every bit of the apple mixture from the pan
• Storage containers – Glass containers with tight-fitting lids keep leftover pie fresh for several days

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

• Replace 300g plain flour with 200g gluten-free flour blend plus 100g ground almonds for structure
• Add 1 tsp xanthan gum if your flour blend doesn’t contain it
• Expect a slightly more crumbly texture, but the flavor remains excellent
• Increase chilling time to 30 minutes as gluten-free pastry can be more fragile

Dairy-Free Modifications

• Substitute 75g butter with 75g cold vegan butter or coconut oil (solid, not melted)
• Keep the suet or use 75g additional vegan butter instead
• The pastry will be slightly less flaky but still delicious

Flavor Variations

• Autumn Spice: Add 1 tsp ground cinnamon and 1/4 tsp nutmeg to the apple mixture
• Cranberry Twist: Replace half the apples with 100g dried cranberries for tartness
• Herb Garden: Include 1 tbsp fresh rosemary alongside the thyme and sage
• Cheddar Addition: Mix 100g grated sharp cheddar into the sausage meat before assembling

Meat Alternatives

• Vegetarian Version: Replace sausage meat with 600g seasoned mushroom and lentil mixture
• Turkey Option: Use 600g seasoned ground turkey with additional 1 tsp fennel seeds for flavor depth
• Lamb Variation: Substitute with 600g ground lamb and add 1 tsp dried oregano

Nutritional Information and Health Benefits

Key Nutritional Highlights

This hearty sausage pie provides approximately 420 calories per serving (assuming 6 servings), with a substantial 18g protein from the sausage meat and eggs. The pastry contributes complex carbohydrates for sustained energy, while the apple filling adds natural fiber and vitamins. Each serving contains roughly 28g fat, 32g carbohydrates, and 4g fiber.

Health Benefits of Main Ingredients

The fresh apples provide vitamin C, potassium, and pectin fiber, which supports digestive health and helps regulate blood sugar. Fresh herbs like sage and thyme are rich in antioxidants and have anti-inflammatory properties – sage particularly supports brain health and memory function. The wholegrain mustard contains selenium and turmeric compounds that offer additional antioxidant benefits. Eggs in the pastry provide complete protein and choline for brain health.

Dietary Considerations

This recipe contains gluten (wheat flour), eggs, and potentially dairy depending on sausage meat choice. It’s naturally nut-free and can be adapted for various dietary needs. The high protein content makes it quite satisfying, meaning smaller portions can be filling. When served with a fresh salad, it provides a well-balanced meal with vegetables, protein, and whole grains.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

• Suet or lard → Additional 75g cold butter or 75g cold coconut oil (texture will be less traditional but still flaky)
• Cider or apple juice → White wine or chicken stock for different flavor profiles
• Demerara sugar → Brown sugar or maple syrup (reduce liquid slightly if using syrup)
• Wholegrain mustard → Dijon mustard or English mustard (use half the amount for English mustard)

Budget-Friendly Swaps:

• Fresh herbs → 1 tsp dried thyme and 1 tsp dried sage (add with the spices)
• Cider vinegar → Apple cider vinegar or white wine vinegar
• Eating apples → Cooking apples (reduce sugar to 1/2 tbsp as they’re more tart)

Pantry Emergency Substitutions:

• Fresh apples → 200g applesauce (drain excess liquid and add 1/2 tsp cinnamon)
• Sausage meat → Ground pork plus 1 tsp fennel seeds, 1/2 tsp paprika, and salt to taste
• Allspice → Equal parts cinnamon, nutmeg, and cloves

Pro Tips for Substitutions:

• When using different fats in pastry, keep them as cold as possible for flakiest results
• If substituting dried herbs for fresh, add them earlier in the cooking process to bloom their flavors
• Store leftover pie wrapped tightly for up to 3 days refrigerated

Make It Diabetes-Friendly

Sugar Substitutions:

• Replace 1 tbsp demerara sugar with 1 tsp stevia blend or 1 tbsp erythritol
• The natural sweetness from apples provides most of the sweetness needed
• Carb reduction: Approximately 8g carbs saved per serving with sugar substitute

Flour & Carb Modifications:

• Substitute 100g plain flour with 100g almond flour (keep remaining 200g regular flour for structure)
• This reduces total carbs by approximately 15g per serving
• Consider serving smaller portions (1/8 instead of 1/6) to further reduce carb load
• Alternative: Use cauliflower mash as a base layer to bulk up servings without adding carbs

Portion & Timing Tips:

• Recommended serving size: 1/8 of pie (approximately 25g net carbs)
• Pair with large mixed green salad and lean protein to balance blood sugar response
• Best consumed earlier in the day when insulin sensitivity is typically higher
• The protein and fat content help slow carbohydrate absorption

Total Carb Reduction: With modifications, you can reduce carbs from 32g to approximately 20g per serving

Perfect Pairing Suggestions

Beverage Pairings

A medium-bodied red wine like Côtes du Rhône complements the savory sausage and herbs beautifully, while the apple notes pair well with a crisp English cider or Belgian wheat beer. For non-alcoholic options, sparkling apple juice or ginger beer echo the apple flavors, while black tea or herbal sage tea provide warming, complementary notes that won’t compete with the pie’s rich flavors.

Side Dish Recommendations

The rich, hearty nature of this pie calls for fresh, crisp accompaniments. A mixed green salad with apple cider vinaigrette provides acidity and crunch, while roasted Brussels sprouts with bacon adds complementary flavors. Braised red cabbage with apples creates a beautiful color contrast and flavor harmony. For a lighter option, steamed green beans with almonds or honey-glazed carrots provide vegetable balance without overwhelming the main dish.

Complete Meal Ideas

Start with a simple soup like butternut squash or leek and potato to warm the palate. The pie serves as an excellent centerpiece for Sunday lunch or casual dinner parties. Follow with a light dessert such as lemon posset or fresh fruit and cheese to cleanse the palate. For picnic settings, pack alongside pickled vegetables, crusty bread, and sharp cheddar for a complete outdoor feast.

Occasion Suggestions

Perfect for autumn gatherings, harvest festivals, or cozy weekend dinners. The make-ahead friendly nature makes it ideal for potluck dinners or holiday buffets. Serve warm for comfort food dinners or cold for elegant picnics and outdoor concerts.

Pro Tips and Troubleshooting

Professional Pastry Tips

Keep all pastry ingredients as cold as possible – chill your mixing bowl and even your flour for 30 minutes before starting. When the pastry cracks during rolling, don’t panic; simply press pieces together and patch with scraps. A light dusting of flour prevents sticking, but too much makes pastry tough. The key to flaky pastry is visible pieces of fat before adding liquid – these create steam pockets during baking.

Common Mistakes and Solutions

Soggy bottom crust: Place pie on lowest oven rack and use a metal tin for better heat conduction. Filling too wet: Ensure apple mixture is properly reduced and cooled before assembling. Pastry shrinking: Don’t stretch pastry when fitting into tin; let it relax naturally. Uneven browning: Rotate pie halfway through baking and cover edges with foil if browning too quickly.

Storage and Make-Ahead Strategies

Assemble pie completely up to 24 hours ahead and refrigerate before baking – add 5-10 minutes to cooking time if baking from cold. Baked pie keeps 3 days refrigerated or 3 months frozen. To reheat, cover with foil and warm at 160°C for 15-20 minutes. The pastry can be made 2 days ahead and refrigerated, or frozen for 3 months.

Scaling Tips

This recipe doubles easily for larger gatherings – use two tins rather than one large one for even cooking. For half portions, use a 12cm tin and reduce baking time to 35-40 minutes.