Egg and sausage pie recipe, those four words instantly take me back to my grandmother’s tiny kitchen during summer breaks. She’d roll out pastry on a cool marble countertop, humming softly, while I tried not to break the eggs too soon. That hearty pie was more than just a meal, it was comfort baked in golden crust.
Today, I still make this British classic when I need something simple yet satisfying. It’s a recipe that brings generations together, perfect for Sunday brunches or cozy picnics. If you’re looking for more savory inspirations, don’t miss our cheesy sausage lasagna soup. Let me show you how this timeless dish comes to life, with just a few ingredients and a lot of heart.
What Is an Egg and Sausage Pie?
This egg and sausage pie recipe holds a special place in British culinary history. Originally baked during World War II, it helped families make the most of minimal ingredients, without sacrificing flavor or comfort. The blend of sausage meat, eggs, and shortcrust pastry created a nourishing and reliable staple, much like today’s chicken and stuffing casserole.
Unlike other savory dishes, this egg and sausage pie recipe is built in layers. Flaky pastry surrounds a savory sausage base, with whole eggs cracked directly into the filling. Once baked, it transforms into a rich, golden pie that’s satisfying both warm and cold, similar to our beloved breakfast casserole.
A Taste of Wartime Resilience
In times of rationing, families leaned on recipes like this one to stretch ingredients. This pie became popular for its simplicity and ability to feed many with just a few staples.
Why This Pie Endures
There’s a reason this egg and sausage pie recipe still shows up on tables today: it’s easy to prepare, deeply flavorful, and doesn’t require expensive ingredients. You can even take it on picnics or prepare it ahead for brunches, it’s one of those dependable dishes that fits every occasion.
Family-Friendly and Flexible
Whether served at home or packed for a road trip, this egg and sausage pie recipe fits effortlessly into any plan. Its flaky crust, juicy sausage, and soft-set eggs come together in a way that always feels homemade, and always gets devoured.
Ingredients You’ll Need
One of the best things about this egg and sausage pie recipe is how few ingredients it requires. No fancy extras, just practical pantry staples that come together for something truly satisfying. Like our 5-minute Katsu coconut mango bowl, it proves that simplicity doesn’t mean boring.
Main Ingredients
- Shortcrust pastry: Store-bought or homemade, either will give you that flaky, golden finish.
- Sausage meat: Go for good-quality meat with some seasoning already in it, if possible.
- Spring onions: These add freshness and light crunch.
- Wholegrain mustard: A little mustard adds big flavor.
- British Lion eggs: Four large eggs, cracked straight into the filling.
- Dried mixed herbs: Just a teaspoon to boost the flavor profile.
Optional Add-Ins
You can also experiment by adding a handful of grated cheese, caramelized onions, or cooked mushrooms to your egg and sausage pie recipe. These extras bring depth without changing the classic feel of the dish.
How to Make the Egg and Sausage Pie
Don’t be intimidated, this egg and sausage pie recipe is surprisingly simple to follow. With just a few steps, you’ll have a golden, hearty pie on the table that’s perfect for family meals, picnics, or holiday brunches. If you’re a fan of comforting oven bakes like our smoked mac and cheese, this one’s right up your alley.
Step 1 – Prepare the Filling
In a large bowl, combine the sausage meat with spring onions and dried herbs. This flavorful base is what gives the egg and sausage pie recipe its satisfying bite and aroma once baked.
Step 2 – Line the Tin
Roll out two-thirds of your shortcrust pastry and use it to line the base and sides of a 20cm (8-inch) cake tin. Trim off excess pastry and brush the base with mustard, an essential step in this egg and sausage pie recipe that adds depth of flavor.
Step 3 – Layer and Add Eggs
Spoon in most of the sausage mixture. Then create four deep holes and gently crack one egg into each. Top with the remaining meat and press down firmly. This is what makes the egg and sausage pie recipe so iconic: whole eggs baked right inside.
Step 4 – Seal and Decorate
Roll out the remaining pastry into a lid, brush with mustard, and place mustard-side down. Seal the edges, crimp them, and cut a steam hole in the center. Decorate with pastry trimmings if desired.
Before it turns golden and flaky in the oven, this egg and sausage pie recipe already looks inviting with its rustic crust and homemade feel.
Step 5 – Bake and Cool
Brush with remaining beaten egg and bake at 200°C (Fan 180°C) for 30–35 minutes until the crust is golden and crisp. Let your egg and sausage pie recipe cool for 15 minutes before slicing and serving.
Tips & Variations
This egg and sausage pie recipe is more than a classic, it’s a foundation you can build on. With a few easy adjustments, you can adapt it to your tastes, budget, or occasion. Like our cowboy meatloaf casserole, it’s reliable, flexible, and always comforting.
Make-Ahead & Storage Tips
- Make ahead: You can fully assemble this egg and sausage pie recipe the night before. Cover and refrigerate overnight, then bake when needed.
- Storage: Leftovers from the pie keep perfectly in the fridge for up to 3 days, making it ideal for meal prep.
- Freezing: You can freeze slices of this egg and sausage pie recipe individually, wrapped in foil or airtight containers.
Easy Variations
- Cheesy version: A layer of cheddar inside the filling adds melty goodness to your egg and sausage pie recipe.
- Herby upgrade: Mix in some chopped parsley or chives for a fresh, aromatic twist.
- Vegetarian swap: Use cooked lentils and mushrooms in place of sausage, still hearty and flavorful.
Bonus Tips
To get that perfect golden finish, brush the top crust of your egg and sausage pie recipe twice, once before chilling, and again before baking. For an extra flaky bite, chill the assembled pie before it hits the oven.
In the end, what makes this egg and sausage pie recipe special is its ability to fit into everyday life, simple, satisfying, and ready to be customized.
Nutrition Information
This egg and sausage pie recipe is rich and satisfying, ideal for a main dish that keeps you full for hours. Each serving balances protein, fat, and carbs in a way that feels hearty but not excessive.
Nutrition Per Slice (1/8th of pie):
- Calories: 565 kcal
- Carbohydrates: 31.5 g
- Protein: 20.0 g
- Fat: 40.9 g
- Saturated Fat: 14.3 g
- Salt: 3.1 g
Balancing the Plate
Since this egg and sausage pie recipe is quite rich, it pairs beautifully with a fresh side salad, roasted vegetables, or crunchy slaw. These lighter elements add color, texture, and balance to your plate.
Lighter Alternatives
If you’re looking to reduce fat or salt, consider using leaner sausage meat, egg whites, or a thinner pastry crust. You can still enjoy the full flavor while tailoring it to your dietary needs.
Serving Ideas & Occasions
This egg and sausage pie recipe fits seamlessly into all kinds of moments, from laid-back Sunday brunches to packed picnic baskets. Its portability and sliceable structure make it ideal for sharing or saving for later.
Perfect for Brunch or Lunch
Serve warm alongside roasted cherry tomatoes, wilted spinach, or buttered green beans. For brunch spreads, a simple fruit salad or sparkling citrus drink makes the meal feel special without extra work.
Make It Picnic-Ready
One of the best things about this egg and sausage pie recipe is that it tastes just as good cold. Wrap slices in parchment, pack them with a thermos of tea, and you’ve got a proper on-the-go feast. It’s even more satisfying than a traditional sandwich or a cold creamy cucumber avocado broccoli salad.
Pairings to Try
This pie pairs beautifully with mustard-dressed greens, tangy pickles, or a crisp apple slaw. You can also offer yogurt sauces or chutney on the side for a flavor boost.
Final Thoughts
This egg and sausage pie recipe is more than just a nostalgic bite, it’s a reliable go-to that fits into real life. Whether you’re feeding a hungry family, prepping ahead for the week, or showing up to a picnic with something homemade, this pie always delivers comfort and satisfaction.
It’s the kind of recipe that becomes part of your rotation. Easy to customize, easy to love, and even easier to share. Why not give it a try this weekend?
Browse more no-fuss, hearty meals on our CookMinutes recipe page, or share your pie photos and tips with our growing community on Facebook.
FAQ – Egg and Sausage Pie
What was the egg and sausage pie in WW2?
During WW2, the egg and sausage pie was a smart way to stretch meat rations. It used affordable ingredients like sausage scraps, eggs, and pastry, hearty, practical, and easy to bake in bulk.
What was in a Woolton pie in WWII?
Woolton pie was a meatless dish made with root vegetables, oats or breadcrumbs, and a white sauce. It was baked under a potato or pastry crust, popular due to strict meat rationing.
What was the war time veg pie?
Wartime vegetable pies included carrots, potatoes, parsnips, and sometimes turnips, often bound with gravy or white sauce. These pies were budget-friendly and filling during shortages.
How long to cook sausage and egg pie?
Most sausage and egg pies bake in 30–35 minutes at 200°C (Fan 180°C), or until the pastry is golden and the filling firm. Always allow 10–15 minutes to cool before slicing.
What temperature to bake an egg pie?
Bake your egg pie at 200°C (Fan 180°C) or 400°F. This ensures the pastry crisps up while the filling sets properly.
How long to cook a sausage pie in the oven?
Cooking time depends on the size, but generally 30–40 minutes at 200°C is enough. Check that the pastry is golden and the filling is hot throughout.
Egg and Sausage Pie Recipe
Egg and Sausage Pie is a comforting, flaky-crusted dish packed with seasoned sausage, fresh scallions, and eggs. Ideal for brunch, meal prep, or cozy dinners.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
1 sheet puff pastry, thawed
3 large eggs
300g ground sausage meat
2 tbsp chopped scallions
1 tsp dried thyme
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
Roll out puff pastry and line the bottom of the dish.
In a bowl, mix raw sausage, scallions, thyme, salt, and pepper.
Spread the sausage mixture evenly into the pie shell.
Crack the eggs over the sausage mixture and gently swirl with a fork.
Cover with remaining pastry. Seal and crimp the edges. Cut slits to vent.
Bake for 35–40 minutes until golden brown. Let rest 10 minutes before slicing.
Notes
Make ahead and reheat individual slices. Add diced vegetables or shredded cheese for variation. Great with a simple green salad or brunch potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 140mg
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