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Sausage Pie

Pastries - Savoury Double Crust Pies

Now simply pork sausage meat in a shallow pie, very often with a lattice-effect top. Known at least since advertisements for the 'King Edward' restaurant in Briggate, Leeds from 1904. A successor to the earlier Veal and Sausage Pie.

Sausage pie from

Earlier published receipts commonly use whole sausages with tomato and beans. A wide variety of variants are known, often including tomato or beans.

Original Receipt from 'Whitby Gazette' - Friday 20 October 1911

Sausage-pie is no means be despised. Into a deep pie-dish, place a layer of one of sausages, cut in four-inch lengths, and split; follow this a layer of cooked haricot beans, and another of sliced tomatoes. Cover with one teacupful of breadcrumbs, season with salt and pepper, and dot with nuts of butter. Bake for one hour.

See also: Sausage Plait

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