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Check out this Bratwurst provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce topped with a crumbled pretzel crust.
Smoked Sausage Pot Pie
Farmland Sausage provides a smoky note to this pot pie with mushrooms and veggies in a creamy sauce and topped with a crumbled pretzel crust.
Prep Time5 mins.
2 Tablespoons of Vegetable Oil
1 Farmland® Hickory-Smoked Sausage
1 Pound of Mushrooms, sliced
1 1/2 Cups of diced Yellow Onion
3/4 Cup of diced Carrots
3/4 Cup of diced Celery
4 Garlic Cloves, sliced
1/2 Teaspoon of Crushed Red Pepper
1 Teaspoon of Fresh Thyme Leaves
3 Tablespoons of All-Purpose Flour
2 Cups of Chicken Stock
1 Cup of Heavy Cream
1 Tablespoon of Whole-Grain Mustard
2 Cups of Cheddar Cheese
Salt and Pepper, to taste
3 Fresh Pretzels
3 Tablespoons of Melted Butter
1. Preheat oven to 350°F.
2. In heavy-bottomed sauté pan, heat vegetable oil over medium-high heat. Add sausage and cook until browned on all sides until just cooked through. Remove, and once cooled, slice into rounds.
3. To same pan, add mushrooms and cook until well browned. Add onions, carrots and celery. Cook until softened, add garlic, and cook for additional 2 minutes.
4. Add red pepper flakes and fresh thyme, followed by flour. Reduce heat and cook for 2 more minutes to cook raw taste from flour.
5. Add chicken stock and heavy cream, and bring to simmer, whisking frequently.
6. Add mustard and cheddar cheese, and stir to incorporate. Add reserved sausage and season with salt and pepper. Transfer to individual serving dishes.
7. In food processor, or by hand, roughly chop pretzels to make crumbs. Toss with melted butter and top each serving dish with crumb mixture.
8. Bake until golden brown and warmed through, approximately 12 to 15 minutes.