1 pound Dean’s sausage, hot or mild
1 pound potatoes, peeled, small dice
1 large yellow onion, small dice
packaged or homemade 2-crust pie dough
1 egg white, whisked to loosen
salt and pepper
Heat oven to 375 degrees F. Bring dough to room temperature. Cook sausage, potato, and onion in a large skillet until all are completely done. Season with salt and pepper while cooking and crumble sausage well. Remove from heat and let cool. Roll out dough to smooth and cut each piece into fourths. Roll each piece into a circle. Spoon cooled filling onto one side of dough then fold over to completely cover. Seal edges of pie by pressing sides together with the tines of a fork. Brush each pie with egg whites and score top a few times to vent. Place on a parchment-lined or lightly sprayed baking sheet and bake about 8-10 minutes or until golden brown. Serve with ketchup. These pies can be cooked ahead and wrapped in foil and frozen for an easy freezer meal.