[Sca-cooks] Shepherd's Pie - with maple sausage & apples

[Liz Courts]

1.) Make two double pie crusts - don't bake yet!
2.) Make sausage-apple stuffing (recipe follows) and boil some potatoes 
(thumb-size or smaller works well)
3.) Drain potatoes!
3.) Mix together stuffing & potatoes, then fill pie, cover with top 
crust, cook as a regular pie or until the crust is browned to your liking.
4.) Let cool a little, smear with generous amounts of sour cream and eat up!

Sausage Apple Stuffing
1 lb. pork sausage (maple is best)
3 large apples, peeled, cored and chopped (Fujis or Galas are best!)
1 large onion, chopped (any is good, but I like the flavor of red onions)
1 cup chopped celery
4 cups fresh bread crumbs
2 eggs
1 1/2 tsp. salt
1 tsp poultry seasoning

1.) In 4 qt saucepan over medium heat, cook sausage meat until browned, 
breaking apart with fork. Remove meat to medium bowl.
2.) Pour off all but 1/4 cup of drippings. In drippings over medium 
heat, cook apples, onion, and celery until celery is tender, about 10 
minutes.
3.) Remove from heat. Add sausage meat and remaining ingredients. Stir 
until well mixed.
Yield - 6 1/4 cups

This recipe was originially a turkey stuffing, but I found the taste so 
delightful I figured out ways to put it in other things. I usually omit 
the bread crumbs and eggs, though - you really only need them if you're 
doing a "wet" stuffing, otherwise it's just dandy without them. For the 
pie, I usually omit them.

Ignia il Nomade
Suifu of the OniRyu

>I did make a pie with a maple sausage-apple-red onion & potato stuffing 
>> - was really really good, especially with sour cream on top.
>> 
>  
>
>Recipe? Directions? Something? This sounds like one of my favorite
>combinations...often Phillip will do either sausage or scrapple and fried apples
>for breakfast. And we are very fond of the maple sausage.
>
>Kiri 
>