INGREDIENTS
- 1 pack of Everyday ground pork sausage, browned and crumbed
- 2-3 leeks, washed and thinly sliced
- ½ yellow onion, small diced
- 2 cups button mushrooms, sliced
- 1 large clove garlic, grated
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 tbsp butter
- 2-3 tbsp flour
- 1- 1 ½ cup chicken stock
- 1 ½ cup half and half
- 1 cup peas
- 1 sheet puff pastry
- 1 egg beaten with splash of water
DIRECTIONS
- Preheat oven to 425 degrees
- In a cast iron skillet or baking dish add oil over medium heat, cook sausage until fully crumbled and brown. Remove and set aside.
- Add 1 tbsp olive oil and saute onions and leeks over medium heat until softened. Add in mushrooms, herbs and butter. Season with salt and pepper.
- Once mushrooms are cooked, add in flour and stir to coat the veggies for about 2 minutes.
- Stir in the stock to avoid clumping. Add in half & half and let reduce until it has the consistency of gravy.
- Add sausage back in and the peas, season with salt and pepper and can add a pinch of cayenne or red chile flakes if you prefer some spice.
- Roll out the puff pastry sheet and cut into squares or rectangles. Layer over the mixture and brush with egg wash.
- Bake until top is golden brown and puff pastry is cooked through.
- Let sit for 5-10 minutes before enjoying one of the best fall comfort foods :)
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A sweet-and-spicy blend made 100% all natural pork shoulder (no fillers, added water, or mystery cuts here) - finely ground and expertly-seasoned with chile flake, sage, thyme and grade A maple syrup. From breakfast sandwiches to lunchtime pizzas to pasta dinners, this sausage is perfectly balanced for every dish, every day.
Ingredients: All Natural Pork Shoulder, Sage, Thyme, Maple Syrup, Chile Flake, Garlic Powder, Fennel
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