Sausage and Ricotta Pie-Sfuogghiu cu' ricotta e sausizza

In this Italian pie the greasiness of the sausage gets balanced out by the freshness of the ricotta. De-casing sausages gives us more flexibility in the way we can use sausages.

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  • ½ recipe savoury pie dough
  • ½ cup lard
  • 2 lbs ricotta,crumbled
  • 1 lbs Italian pork sausage


Remove the casing from the sausage.

Make the pie crust.

Melt and cool the lard.

Preheat the oven to 190°C .

Roll the dough into a thin rectangle (about 12 by 18 inches).

Spread the lard on the whole surface, cut the dough into 1 ½ -inch strips.

Stack the strips one on top of the other, then carefully roll them from end to end into a flat cylinder.

Cut the cylinder in half to make 2 circles.

Roll out one circle and place in a 10 to 12-inch pie plate.

Spoon the ricotta on top of the pastry-lined pie plate, and place the sausage on top of the ricotta.

Roll out the second circle of dough to fit the top of the pie plate.

Place it on top of the ricotta and sausage filling, and make sure that the top and bottom crusts are pressed together all around with the tines of a fork.

Bake for 1 hour and 15 minutes.

Remove from the oven, cover with a cotton towel, and let rest for 30 minutes before cutting and serving.


Choose a finely spiced country sausage to add flavor to the pie.
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