Page 318 - Pie Squared

SAUSAGE AND BISCUIT SLAB PIE

WITH A RITZ CRACKER CRUST

Serves 12 to 24

I’m a fan of brunch at home, not out at a restaurant, and slab pies fit
the brunch bill, especially when you’d rather be hanging out with
your friends than spending time in the kitchen. Here is the classic
Southern breakfast, sausage and biscuits, brought to the table in pie

form. Use any favorite breakfast sausage. I choose one from a
farmer I know—sweet, with a maple undercurrent. But from time to
time, I’ll opt for a zippy alternative, one full of sage and crushed red
pepper. Whichever way your breakfast preferences lean, this slab is

comforting and delicious.

Make Ahead: Make the cracker crust and the gravy ahead. Make the
biscuits no more than 30 minutes ahead and refrigerate the pie until
ready to bake.

RITZ CRACKER CRUST

60 Ritz crackers (about 2 cups crushed) (225 g)
8 tablespoons (113 g) unsalted butter or margarine, cubed, at room

temperature

FILLING

1 pound (455 g) breakfast sausage, removed from the casings

3 tablespoons all-purpose flour

1 cup (240 ml) black coffee
1⅓ cups (320 ml) whole milk

1 teaspoon kosher salt