Steak and sausage pie - what type of sausage do you use?

mmmsnow

I'm planning on making a steak and sausage pie this week and the recipe states I should use beef sausages. I've just come into a lot of yellow stickered pork with chorizo sausages and was wondering if I could use them instead.

I've used this recipe before and the results are always very good but I can't help but think that a bit of spicy sausage might make it even better?

PasturesNew

To me a recipe is simply an indication of quantities/types of ingredients and how long to cook it .... use the sausages you want/have got. If you, personally, like the taste of those sausage and think they'll go well with steak... do it. It's the quantities/blend/cooking times that are the only "important" bit most of the time with food.

Pollycat

I've never heard of steak and sausage pie.
A quick Google seems to indicate it's probably a Scottish speciality.


I did find one recipe that says to use 'low fat pork sausages'.


I use pork and chorizo sausages in sausage and bean casserole.

caronc

Yes beef links are traditional but don't see why the one's you've got wouldn't work. Only one way to find out.:)

caronc

Pollycat wrote: »

A quick Google seems to indicate it's probably a Scottish speciality.


.

It is indeed, evolved no doubt to make the steak go further, especially at New Year when folk might be feeding large numbers. It does make a tasty filling:)

Pollycat

caronc wrote: »

It is indeed, evolved no doubt to make the steak go further, especially at New Year when folk might be feeding large numbers. It does make a tasty filling:)

I'm going to give it a go.

We're not fussed on puff pastry though so will try shortcrust (unless anyone shouts 'NO').

OP - I didn't answer your question.
If you think the sausages will work, I'd go for it. You know what it tastes like with beef sausages - can you imagine the taste using a spicy sausage?


Thanks for adding another recipe suggestion to my meal plan. :T

mmmsnow

Pollycat wrote: »

I'm going to give it a go.

We're not fussed on puff pastry though so will try shortcrust (unless anyone shouts 'NO').

NOOOOOOOOOO. It's definitely a puff pastry pie but, if you try it with short crust and it's great, I'll respect that but still stick to my guns :rotfl:

Here's the recipe I use:

https://kittensinthekitchen.blogspot.com/2008/09/scottish-scran-4-mums-steak-pie.html

If you don't like puff pastry on pies because of the way it cooks then you can do it the cheats way (which I find works fine): cook the pie insides as directed then just cook an appropriately sized piece of rolled puff pastry in the oven on a sheet of grease proof paper for 15 mins or so. Spoon the filling onto the plates and top with a piece of puff. Doesn't look like a pie but still tastes amazing.

greentiger

I do use beef or steak links usually, but I've been know to put in pork, pork + whatever, vegetarian ones, whatever I've got. I cook the pie filling in the slow cooker. I also tend to do the PUFF PASTRY (essential) separately, just because I'm lazy, but I do love that soggy bottom you get when it's cooked the proper way, on top of the filling.
Whatever you do, enjoy it!