Island Sausage Pie with Pineapple Cabbage Saute

I had a head of purple cabbage.. and some sausage that I didn't use for breakfast so the menu went from there...

Island Pie

• 1 pound ground sausage
• 1 tbsp butter
• 1/2 cup chopped onion
• 3/4 cup milk
• 3 oz of cream cheese
• 3 eggs
• 1 cup shredded cheddar cheese
• 1 tsp Worcestershire sauce
• one 9 inch deep dish pie crust, partially baked and cooled
• 4 potato's diced

Preheat oven to  375. In a heavy skillet over med heat, crumble the sausage with a fork. Saut'e the sausage until completely cooked. Drain off the fat, and remove the sausage and set aside. Melt the butter in another skillet over medium heat. Saute the onions and the potatoes til tender. Add the milk and heat til steam rises but do not boil. Cut the cream cheese into small pieces and add it to the onion mixture. Remove the pan from the heat. In a large bowl beat the eggs, and then add the cheddar cheese, and onion mixture, the Worcestershire sauce. Mix thoroughly and pour this into the pie crust. Top with cooked sausage and bake for 20 minutes or until set.

Pineapple cabbage saute

• 1 8oz can of crushed pineapple
• 6cups of thinly sliced cabbage
• 1 tbs olive oil
• 2 tbsp honey mustard dressing



Drain pineapple, reserving 1 Tbsp juice and set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp tender. Add the salad dressing, and reserved pineapple and juice. Cook for 1 minute or until heated through.

If you don't have honey mustard dressing you can make your own its really easy..

• 1/4 cup mayo
• 1 tbsp honey
• 1 tbsp mustard

Green cabbage would look nicer after awhile as the purple colors the pineapple after setting.

 It was VERY good...