Italian sausage and pheasant pie from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 132) by Bruce Aidells and Denis Kelly

  • dried porcini mushrooms
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  • puff pastry
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute other mild Italian sausages for Luganega sausages, chicken for pheasant, prosciutto for coppa (cured), chicken livers for pheasant livers, and sour cream for crème fraîche.

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Notes about this recipe

  • Eat Your Books

    Can substitute other mild Italian sausages for Luganega sausages, chicken for pheasant, prosciutto for coppa (cured), chicken livers for pheasant livers, and sour cream for crème fraîche.

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