Emeril's pork pies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 1 | pounds | Ground Italian or any spicy |
| Pork sausage | ||
| 1 | cup | Chopped onions |
| ½ | cup | Chopped bell pepper |
| ½ | cup | Chopped celery |
| Salt | ||
| Essence | ||
| Cayenne | ||
| Freshly ground black pepper | ||
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Flour |
| 1 | cup | Water |
| ¼ | cup | Chopped green onions |
| 1 | cup | Cooked long grain white |
| Rice | ||
| 4 | ounces | Grated Maytag White Cheddar |
| Cheese | ||
| 1 | Recipe pastry, recipe | |
| Follows | ||
Directions
Heat the vegetable oil over medium-high heat in a large skillet and brown the sausage, 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions and rice. Mix well and let cool. Stir in the cheese.
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