Hot Sausage Po-Boy Pie

Yields 6 slices

1  9” deep dish pie shell

1 pound hot sausage link

2 cups shredded sharp cheddar

mustard aioli 

2 tablespoons Dijon mustard 

2 tablespoons mayonnaise 

1 1/2 teaspoon white wine vinegar 

1 pinch cayenne pepper 

8 slices pickled zucchini 

2 pinches cayenne pepper 

½ cup French bread crumbs (such as Gonnella or Reising’s Bakery) 

6 ounces Baby spinach, de-stemmed

4 ounces diced tomato, drained

6 ounces diced onion

2 eggs 

1 cup rice milk or 2% milk 

2 teaspoons olive oil

2 ½ cups water



  1. Preheat oven to 375 F and bring a small saucepan of water to boil over medium heat.
  2. Meanwhile, add Dijon mustard, mayonnaise, white wine vinegar and 1 pinch cayenne pepper to a small bowl and whisk together.
  3. In a separate bowl, whisk 2 eggs and 1 cup of rice milk together and set aside.
  4. By this time, water should have come to a rolling boil. Add hot sausage to the saucepan for 15 – 20 minutes. 
  5. Meanwhile, in a small skillet heat 2 teaspoons of olive oil. Sauté diced onion until brown. Once onion has browned, add to a medium size mixing bowl and set aside.
  6. Insert pie shell into the oven on the middle rack and bake at 375 F for 8 minutes and remove.
  7. After boiling for 15-20 minutes, remove hot sausage link and run cold water over it until warm to the touch. Split the casing open with a knife or kitchen scissors, remove sausage and allow to drain between two tri-folded paper towels for 5-10 minutes. Once drained, save a tablespoon of sausage and add the rest of the sausage to the mixing bowl with the onions and mix together.
  8. Spread bread crumbs into a thin, evenly covered layer in the bottom of the pie shell.
  9. Add hot sausage/onion mix on top of the bread crumbs. 
  10. Add two layers of baby spinach. Add one layer of tomatoes. Add pickled zucchini slices. Top with sharp cheddar and spread evenly. 
  11. Pour egg/milk mixture on top until you can see it just below the cheese; almost filled, leaving a little room to allow it to rise.
  12. Place in oven for approximately 35-40 minutes or until pie crust is golden brown.
  13. Remove from oven, sprinkle with bread crumbs and place back in the oven for an additional 5 minutes.
  14. Mold a mini patty with the tablespoon of hot sausage.
  15. Remove the pie from oven, and garnish with cayenne pepper, mini patty and mustard sauce. 

About the “Pie King” Erin Johnson

Soul Pie was born from Erin Johnson’s passion for savory pies and his creative, entrepreneurial spirit. Known among friends as the go-to guy for party fare, he garnered the name “Pie King” thanks to the homecooked quiches he created in new, one-of-a-kind flavor combinations. He officially launched “Pie King” in 2018 after baking, sampling and selling more than 300 pies in one weekend. Today, his expanded menu includes 30 available pie options from hearty lemon pepper to spicy crawfish. Reach via Instagram at @soulpienola.