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Ron’s Tybee Island Sausage Pie

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 8


  • 1/2 teaspoon Worcestershire sauce
  • 1 cup cheddar cheese, shredded
  • 3 eggs
  • 1 (3-oz) package cream cheese
  • 3/4 cup milk
  • 1/3 cup onion, chopped
  • 1 tablespoon butter
  • 1 lb ground sausage
  • 1/2 teaspoon salt (use less if the sausage is salty)
  • 1/8 teaspoon pepper
  • 1 (9-inch) deep-dish pie crust, partially baked and cooled


Preheat the oven to 375 °F. In a heavy skillet over medium heat, crumble the sausage with a fork. Sauté the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Sauté the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.

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