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Rustic Dalisa hot Italian sausage pie

  • Baking — 45

  • Preparation — 30

  • Servings — 4


  • 450 g

    Dalisa hot Italian sausages

  • 450 g

    homemade or store-bought pastry dough

  • 125 ml (½ cup)

    oil-packed sun-dried tomatoes

  • 125 ml (½ cup)


  • 3

    fresh tomatoes

  • 1


  • 30 ml (2 tbsp.)

    Dijon mustard

  • 125 ml (½ cup)

    Gruyère cheese

  • 125 ml (½ cup)

    mozzarella cheese

  • 1

    sprig rosemary

  • Flour

  • Butter

  • Vegetable oil

  • Salt and pepper



  1. Preheat oven to 375 °F and place rack in the middle position.
  2. In a skillet over high heat, heat a drizzle of vegetable oil and brown sliced sausage. Set aside.
  3. Meanwhile, cut fresh tomatoes into thin slices. Set aside on a plate so that tomatoes can release their juices.
  4. Chop sun-dried tomatoes.


  1. Butter bottom of a large baking sheet and sprinkle with a little bit of flour.
  2. On a floured surface, roll out dough into a rectangle slightly larger than your baking sheet. Carefully place dough on baking sheet.


  1. Spread Dijon mustard in centre of dough, leaving a 2- to 3-inch border.
  2. Arrange sausage slices in the centre, add the sun-dried tomatoes and finish with the fresh tomato slices. Season with salt and pepper.
  3. Squeeze and drain sauerkraut then spread on edges only.
  4. Sprinkle a little bit of mozzarella cheese on top of the sauerkraut.
  5. Fold edge of the dough inward over the sauerkraut and mozzarella filling.
  6. Grate a little bit of Gruyère cheese directly over the tomatoes.
  7. Add leaves from sprig of rosemary.
  8. Drizzle with olive oil.
  9. Mix egg yolk with a little bit of melted butter and brush it on the edges of the folded pie.
  10. Bake for 45 minutes or until golden brown.
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