Summer Sausage Pot Pie

Summer Sausage Pot Pie Shadow

Ingredients:

  • 12 oz Old Wisconsin Premium
    Summer Sausage - diced
  • 1/2 cup carrot - halved and sliced
  • 1/2 cup celery - halved and sliced
  • 1 cup onion - diced
  • 1/2 cup peas - frozen
  • 1-1/2 cup chicken stock
  • 1/2 cup milk
  • 1 tsp rosemary - fresh
  • 1 tsp thyme - fresh
  • 2 tsp butter
  • 2 tsp flour
  • 1 sheet puff pastry
  • 1 egg
  • 1 tbl parmesan cheese - grated
  • 1 tbl parsley - chopped

Directions:

  • Preheat oven to 400 deg F.
  • In a small mixing bowl, beat egg and 1 tablespoon of water for egg wash.
  • Cut puff pastry sheet into four 3” rounds (or the size of your bowls), brush with egg wash and top with a sprinkle of parmesan cheese and chopped parsley.
  • Add summer sausage to a heated stock pot and saute until fat has rendered out.
  • Remove cooked sausage to a paper towel lined plate to drain. Discard all but two tablespoons of rendered fat from stock pot and return to heat.
  • Add rosemary and thyme to stock pot, cook for thirty seconds.
  • Add carrot, celery, onion and peas to stock pot and cook until celery and onion are translucent and peas are thawed.
  • Add chicken stock to stock pot and bring to a simmer.
  • Melt butter in a small pan and add flour. Mix until the flour butter mixture is smooth and has begun to turn light beige in color.
  • While stirring, slowly add butter and flour mixture to simmering stock and vegetables. Be sure there are no lumps. Add milk to mixture and bring to simmer until thickened.
  • Add ¼ of summer sausage to four 3” ramekins and ladle in hot vegetable mixture.
  • Top each ramekin with puff pastry round and place on a cookie sheet.
  • Place ramekins in oven and bake until pastry is golden brown (approx 30 minutes).
  • Let cool for 5 - 10 minutes before serving.

Nutritional Facts:

Per serving (daily value): Calories 577kcal; Protein 22g (44%); Total Fat 35g (55%)(Sat. 7g (43%), Mono. 15g, Poly. 3.5g); Chol. 65mg (22%); Carb. 41g (14%); Fiber 3g (14%); Sugars 7g; Calcium 112mg (11%); Iron 3mg (16%); Magnesium 34mg (8%); Phosphorus 168mg (17%); Potassium 387mg (11%); Sodium 1025mg (43%); Zinc 1mg (8%); Copper 0.2mg (10%); Manganese 0.5mg; Selenium 23μg; Vit. C 13mg (22%); Vit. B1 0.4mg (26%); Vit. B2 0.4mg (25%); Vit. B3 5mg (23%); Vit. B5 0.5mg (5%); Vit. B6 0.2mg (11%); Folate 91μg; Fol. acid 40μg; Food fol. 51μg; Diet. fol. eq. 120μg (30%); Vit. B12 0.3μg (6%); Vit. A 2792IU (56%); Vit. A (RAE) 183μg; Vit. A1 53μg; Vit. E 0.8mg (4%); Vit. K 41μg; Alpha-carotene 482μg; Beta-carotene 1323μg; Beta-cryptoxanthin 1μg; Lycopene 0.1μg; Lutein+Zeozanthin 654μg; Alcohol 0g; Caff. 0mg; Vit. D (IU) 24IU (6%); Starch 0.2g; Theobromine 0mg; Phytosterols 7.5mg; Sugar alcohol 0g; Trans fat 0g; Glutamic acid 2.5g; Choline 59mg; Vit. D 0.6μg

Prep Time: 30 Minutes
Total Time: 60 Minutes
Makes: 4 Servings of 8 oz.
Cost: $1.69/per serving

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