Ron's Tybee Island Sausage Pie

Ron's Tybee Island Sausage Pie
(Paula Deen)

1 pound ground sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled

Preheat the oven to 375 degrees.

In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.

This was OK, but I didn't care for the texture. Too smooshy. I served it with a nice Veggie Salad which was the best part of the meal in my opinion.