Find More Recipes

Sausage, Egg & Gruyere Pie

Ready in 45 mins

Recipe by Graham 

Sausage, Egg & Gruyere Pie is one of my treats whenever I feel like some comfort food. It's quick and easy and, with a side salad it works just fine for either lunch or dinner.

If you can get good quality pork sausage meat that's fine, but often the best tasting meat is from slightly spiced sausages (like Cumberland) that have had the skins removed. Also, if you have any problems getting Gruyere (you shouldn't!) you can use a Comté or Beaufort which are very similar in taste and consistency (distinctive but not overpowering tastes that don't overshadow the other ingredients. Good for baking being good melting cheeses)

Preparation Time

20 Minutes

Cooking Time

25 Minutes

Ingredients for Sausage, Egg & Gruyere Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 tablespoons olive oil
1 onion
8 oz pork sausage meat
8 eggs
6 tablespoons milk
  salt and pepper
1 red bell pepper (sweet pepper)
4 oz Gruyere cheese
2 tablespoons fresh flat-leaf parsley (chopped)
  knob butter

How to Cook Sausage, Egg & Gruyere Pie

  1. Peel and dice the onion. Heat the oil in a frying pan over medium heat and cook the onion for about 5-6 minutes, stirring occasionally, until it becomes translucent. Remove from the pan and set aside, then add the sausage meat to the same pan. Turn the heat up a little and cook for about 7-8 minutes to brown it, using a wooden spoon to break it up. Remove from the pan and set aside to cool.
  2. Remove the seeds and dice the red pepper. Grate the cheese. Put the eggs, milk, 1 teaspoon of salt and a few twists of freshly-ground black pepper into a large bowl and whisk for 20-30 seconds until smooth. Add the red pepper, two-thirds of the Gruyere cheese and one tablespoon of the parsley, then stir in the onions and the meat (making sure the meat is not in lumps).
  3. Lightly butter an 8" (20cm) baking dish. Pour the batter into the dish and sprinkle with the remaining cheese. Bake in a preheated moderate oven (Mk 7 - 425ºF - 220ºC) for 20 to 25 minutes or until golden brown. Cut the baked pie into wedges and sprinkle with the remaining parsley before serving.
GRAHAM'S HOT TIP:
To make individual servings, divide the mix between 4 buttered ramekin dishes and bake for just 15 to 18 minutes