Sausage Cream Pie

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Pastry for a 10-inch 1-crust pie
  • 1 tablespoon butter
  • 2 tablespoons finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 6 whole eggs or 12 yolks
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • 12 small link sausages, imported chipolatas preferably


    1. Preheat oven to hot (450°F.).

    2. Line a ten-inch pie pan with pastry and flute the edges. Bake for ten minutes; remove from the oven and reserve.

    3. Melt the butter in a saucepan and cook the onion until it wilts. Stir in the flour and gradually add the milk, stirring constantly with a wire whisk.

    4. When the mixture is thickened and smooth, cook, stirring frequently, for about twenty minutes. Remove the sauce from the heat and let it cool slightly.

    5. Beat the eggs or egg yolks and blend with the cream. Add the sauce, a little at a time, to the egg mixture. Season with salt and pepper to taste.

    6. Cook the sausages according to package directions; drain them on paper towels. Arrange them symmetrically over the bottom of the partly baked pie shell.

    7. Strain the cream-and-egg mixture over the sausages. Bake the pie for about thirty minutes, until the custard is set. Serve hot.