Chard, Cheese and Sausage Pie

I found this great idea for my contribution to our weekly friendship Sunday breakfast at the blog called I Breathe, I’m Hungry   Unfortunately, I neglected my own advice; read the recipe but think about what your results will likely be.

The recipe called for a sausage crust.  I’m no rocket scientist but I know that if you cook sausage, there will be fat released.  So why didn’t I precook the sausage crust enough to release and drain the fat?  I don’t know.  I guess I was charmed and excited by the ingredients.

Swiss chard!  I hadn’t had this since my last visit to France.  Lucky to find it when I wanted it!

The recipe included ricotta, mozzarella and Parmesan cheeses.  This sounded and looked so right!

Then like a fool, I dumped this lovely mixture into a raw sausage shell!  Of course the pie ended up floating in fat.  So unappetizing and disappointing.  This pie is worth making!  Just follow the recipe at the link above but after forming the crust in the pan, cover with parchment paper weighted down with pie weights and bake at 400F for about 10 minutes.  Pour off the fat, allow the shell to cool a bit and then fill and bake at 400F not 350F.

You’ll love this!  My husband ate it anyway.  Thank you I Breathe, I’m Hungry for the innovative inspiration!

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cheese, Cooking, Food and Wine, Main dishes and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Chard, Cheese and Sausage Pie

  1. Mad Dog says:

    Fat or not, it does look amazing in your top picture!

  2. Michelle says:

    How many times I’ve done that with a recipe: “I know this isn’t right, but I’m gonna follow it anyway.” That does sound delicious though!

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