Swiss Sausage Pie: A 4-H Dairy Recipe Winner

Fall reminds me of lots of things and one of my best fall memories is my years as a 4-H youth and as an Extension 4-H agent.  I say that most of what I know how to do I credit to my years in the Arkansas 4-H youth program and directing 4-H programs. I had many good role models – both adult and young people.  One of my 4-H friends won the State Dairy Recipe contest with her Swiss Sausage Pie recipe. Beverly Kennan was from Northwest Arkansas where 4-H was truly a way of life.  The Dairy Recipe Contest was sponsored by the Arkansas Dairy Council as a means of promoting the dairy industry.  It’s been over 30 years since Beverly won the state contest with this recipe but my family thinks it is a modern day winner. You can substitute turkey sausage to save on fat and you can use reduced fat cheese and sour cream as well.  It is very filling.  Last night, I served it with rice and brussell sprouts. Rachel liked the brussell sprouts. Jonathan was not as interested.  The Swiss Sausage Pie was a hit with everyone and there are leftovers for a couple of lunches. Hope you enjoy!

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Swiss Sausage Pie

(Arkansas Dairy Recipe Contest Winner 1978 by Beverly Keenan)

1 cup cracker crumbs crushed (about 28 crackers)

¼ cup butter melted

1 package hot sausage (I used regular and it was just as good)

1 cup chopped onion

8 ounces Swiss cheese

2 eggs slightly beaten

¾ cup sour cream

½ tsp salt

½ tsp pepper

½ cup mild cheddar cheese

Combine cracker crumbs and butter and press into bottom and up sides of a 9-inch pie plate.  Cook sausage until brown; add onion and cook until translucent. Drain.  Combine remaining ingredients (except cheddar). Mix well and pour into cracker crust.  Top with cheddar and bake at 375 for 25 – 30 minutes.  Let stand 10 minutes before serving.

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