Sausage and Potato Pie

Featured by Kenneth Volk Vineyards in the Gold Wine Club.
Sausage and Potato Pie


An Italian recipe provided by Kenneth Volk Vineyards! A wonderful home-cooked recipe baked until a golden brown. Pair it with the 2012 Touriga Nacional.

Yield: 6
Prep Time: 10 Minutes
Cook Time: 35 Minutes


• 3-3 ½ lbs white potatoes
• Salt
• Butter
• 2 ½ cups lukewarm milk
• 5 tbsps grated Parmesan cheese
• Freshly grated Nutmeg
• Pepper
• 8 Italian sausages


Wash the potatoes and cook them in their jackets in boiling, salted water until soft. Drain and peel them, and rub them through a potato slicer or sieve. Add 3 tablespoons (1 ½ ounces) butter, the milk, cheese, and salt, freshly grated nutmeg and a little freshly ground pepper to taste. Mix well and beat until fluffy. Skin the sausages, crumble the meat and cook in a small pan over low heat without any additional fat for 15 minutes. Mix into the potato.

Generously butter a deep baking dish and fill it with the potato and sausage mixture. Bake in a moderate oven (375F) for about 20 minutes, or until a golden crust has formed on top.

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