1 pound white meat sausage
1/4 cup chopped onion
1 teaspoon ground black pepper
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (16 ounce) package frozen mixed vegetables, thawed and drained
1 (8 ounce) can tomato juice concentrate
6 egg yolks, beaten
8 ounces shredded Cheddar cheese
6 slices white toast, warmed
Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and crumble. Stir in onion, pepper, celery, bell pepper and thyme. Cook 2 minutes. Stirring frequently, cook until onion is translucent.
Stir in the marinade, mix together with the mixed vegetables and tomato juice concentrate. Bring mixture to a simmer. Allow to simmer to mix well.
Pour mixture into a 9 inch pie pan, filling well. Place slice into seven. Bake for about 60 seconds with the foil top of foil touching. Place skewers on the underside of the pan. Remove foil; repeat with the remaining portions of pie. Bake an additional 30 minutes to bake the whole crust. Serve warm.
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