kay’s sausage pie

This recipe came to us from our dear family member, Jim, whose mother had made it for him all his life. That’s Kay. Their family is classic New Jersey Sicilian Italian, and this nostalgic morsel is nothing short of perfection. Each Easter, we wait for it impatiently, like children on Christmas morning, fighting for the pieces of crust and succulent sausage. Some traditions are made for a reason. The reason here is that it’s so f**king good. Have a slice warm out the oven, sitting at room temp, or chilled at 1 A.M. when your fork just can’t wait ’til morning, you’ll be impatiently awaiting each Easter, too!   

Serving: 2 pie crusts, 1 sausage pie (save the other crust for another time)


For the Crust:

2 cups all-purpose flour

2 tbs sugar

1/4 tsp baking powder

1/4 tsp salt

1 stick of butter, cold and cut in small pieces

1 egg

1/4 cup of ice water

For the Filling:

6 eggs, beaten

1/2 cup of milk

1 lb of Italian sausage, cooked and sliced

1/4 lb ham, cut in 1/4 inch cubes

1/8 lb prosciutto, cut in 1/4 inch cubes

1/8 lb salami, cut in 1/4 inch cubes

1/2 cup ricotta 

1/4 cup of mozzarella, cut in 1/4 inch cubes

1/4 cup parmigiano reggiano 

1 tbs oregano

salt and pepper, to taste 



Make the dough. In a food processor, combine the dry ingredients (flour, sugar, baking powder, and salt). Pulse in the cold butter until it resembles small peas throughout the flour mixture. Stream in the egg and pulse until incorporated. Slowly stream in the ice water just until the dough starts to come together. Depending on the humidity, you might use less than 1/4 cup of water. Just add enough ice water until the dough comes together into a ball. Dump the dough out onto a floured surface and knead until it forms a smooth ball. You don’t want to knead for more than a minute because the warmth of your hands could warm the dough. You want to keep the dough as cold as possible, so that cold butter will create a flaky crust when cooking. Cut the dough in half, and form 2 disks. Wrap them in plastic wrap, and keep in the fridge to firm up for at least 2 hours, overnight is best.

Take the second dough, and freeze to use for another time. 

Heat the oven to 380° F.

Make the pie. Butter and flour a pie pan. After the dough has set in the fridge, take it out, and roll out the dough on a lightly floured surface using a floured rolling pin. Roll the dough until it’s about 1/8 inch thick and has about a 15 inch diameter. Place the dough in the pie pan. Crimp the edges to form a “rustic crust”. Layer the sausage, ham, prosciutto, salami, and cheeses in two layers in your pie pan. Combine the eggs, milk, oregano, salt, and pepper in a spouted bowl (like a measuring cup). Whisk until combined. Pour the egg mixture over the meats and cheese. Place the pie in the oven and cook for about 50 minutes, or until the eggs have set and the top has browned.

Allow the pie to cool for a few minutes. Serve warm or at room temperature.

Garnish with a little lemon zest. But, shhhhh… This isn’t a Kay traditional, but that sweet citrus note cuts all those fatty flavors for a perfectly rounded bite!


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