This isn’t just any old breakfast pie, friends! This Sausage Gravy Puff Pie is what happens when Southern comfort food gets dressed up for a special occasion. Imagine the creamiest, most flavorful sausage gravy you’ve ever tasted, wrapped in golden, flaky layers of buttery puff pastry. Trust me, one bite of this showstopper and you’ll be wondering where this recipe has been all your life!
Why You’ll Love This Sausage Gravy Puff Pie
- Comfort Food Elevated: All the cozy flavors of classic sausage gravy and biscuits transformed into an impressive, sliceable pie.
- Make-Ahead Marvel: Perfect for holiday mornings or weekend brunches when you want something special without the morning rush.
- Versatile Mealtime Hero: Works beautifully for breakfast, brunch, or even dinner paired with a simple salad.
- Crowd-Pleaser: That moment when you cut into the flaky crust revealing the creamy filling? Pure magic that will have everyone asking for seconds.
Ingredients for this Sausage Gravy Puff Pie
- Sausage: The star of the show! Choose a high-quality breakfast sausage with visible herbs for the best flavor foundation.
- Milk: Creates that creamy, dreamy gravy base. Whole milk makes the richest gravy, but 2% works well too.
- All-Purpose Flour: The essential thickening agent that transforms your sauce into proper gravy.
- Salt: Balances all that richness. Kosher salt distributes more evenly throughout the filling.
- Black Pepper: That classic warming spice that no gravy should be without.
- Ground Sage: The secret ingredient that complements sausage beautifully and adds that nostalgic breakfast flavor.
- Crushed Red Pepper Flakes: Optional but adds a wonderful dimension of heat that cuts through the richness.
- Puff Pastry: Creates that gorgeous golden, flaky crust that makes this dish so special.
Note: The exact measurements for these ingredients can be found in the recipe card below the article.
How to Make the Sausage Gravy Puff Pie
Step 1: Brown the Sausage
Start by cooking your sausage in a large skillet over medium heat, breaking it into crumbles with a wooden spoon. You’re looking for even browning, which usually takes about 7 minutes. Don’t rush this step, those caramelized bits on the bottom of the pan? That’s concentrated flavor gold!
Step 2: Create the Roux
Once your sausage is beautifully browned, sprinkle the flour directly over it and stir continuously to coat every piece. Keep cooking for a full 2 minutes, this is crucial for getting rid of that raw flour taste. The mixture will look somewhat dry and pasty, which is exactly what you want.
Step 3: Develop the Gravy
Now for the magic moment, gradually pour in the milk while whisking constantly (this prevents those dreaded lumps!). Increase the heat to medium-high and keep stirring until the mixture comes to a gentle boil. You’ll notice it starting to thicken as it heats up, that’s your gravy coming to life!
Step 4: Season and Simmer
Reduce the heat to low and add your salt, pepper, sage, and red pepper flakes if you’re using them. Let everything simmer for about 5 minutes, stirring occasionally as it thickens to a pudding-like consistency. Take a taste and adjust your seasonings, this is your chance to make it perfect!
Step 5: Prepare the Pastry
Roll out one sheet of puff pastry on a lightly floured surface to about 11 inches, then gently transfer it to a 9-inch pie dish. Press it into the corners, leaving some overhang around the edges.
Step 6: Fill the Pie
Pour that warm, fragrant sausage gravy into your pastry-lined dish, spreading it into an even layer. The filling should be thick enough to mound slightly in the center, this gives your pie that beautiful domed look when baked.
Step 7: Top with Second Pastry
Roll out your second pastry sheet to the same dimensions and carefully drape it over the filling. Trim any excess pastry, leaving about a 1-inch overhang, then fold and crimp the edges to seal everything in.
Step 8: Vent and Bake
Cut 4-5 small slits in the top pastry, this lets steam escape and prevents a soggy bottom (nobody wants that!). Slide your masterpiece into a preheated 375°F oven, placing it on the middle rack for even heating.
Step 9: Achieve Golden Perfection
Bake for 25-30 minutes until the pastry has risen dramatically and turned a deep golden brown. You’ll know it’s ready when the filling is bubbling around the edges and through those vents you cut.
Step 10: Rest Before Serving
This is the hardest part, waiting! Let your pie rest for 10 minutes before slicing. This helps the filling set so it doesn’t spill out when you cut into it. I know it’s tempting to dive right in (that aroma is incredible!), but patience pays off with perfect slices.
Sausage Gravy Puff Pie Recipe
Equipment
- 9-inch Pie Dish
- Large Skillet
- Rolling Pin
Ingredients
Sausage Gravy Filling
- 1 pound sausage high-quality breakfast sausage
- 2 cups milk whole milk preferred
- 1/4 cup all-purpose flour for thickening
- 1 teaspoon salt kosher salt preferred
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes optional, for heat
Pastry
- 1 package puff pastry thawed (2 sheets)
- 1 egg beaten, for egg wash (optional)
Instructions
- Cook the sausage in a large skillet over medium heat, breaking it into crumbles with a wooden spoon until evenly browned, about 7 minutes.
- Sprinkle flour directly over the cooked sausage, stirring continuously to coat. Continue cooking for 2 minutes to remove the raw flour taste.
- Gradually pour in the milk while whisking constantly to prevent lumps. Increase heat to medium-high and stir until the mixture comes to a gentle boil and begins thickening.
- Reduce heat to low and add salt, pepper, sage, and optional red pepper flakes. Simmer for about 5 minutes, stirring occasionally, until thickened to a pudding-like consistency.
- Preheat oven to 375°F. Roll out one sheet of puff pastry on a lightly floured surface to about 11 inches, then transfer to a 9-inch pie dish, pressing into corners.
- Pour the warm sausage gravy into the pastry-lined dish, spreading into an even layer.
- Roll out the second pastry sheet to the same dimensions and carefully place over the filling. Trim excess pastry, leaving about 1 inch overhang, then fold and crimp edges to seal.
- Cut 4-5 small slits in the top pastry to allow steam to escape. If desired, brush top with beaten egg for extra golden color.
- Bake for 25-30 minutes until the pastry has risen and turned a deep golden brown, with filling bubbling around the edges.
- Allow the pie to rest for 10 minutes before slicing to help the filling set.
Notes
Pro Tips for Making the Sausage Gravy Puff Pie
- Cold Pastry is Key: Make sure your puff pastry is thoroughly chilled before baking, this creates those gorgeous flaky layers.
- Egg Wash Magic: Brush the top crust with beaten egg for an extra golden shine that looks professionally done.
- Sage Advice: Rub dried sage between your fingers before adding it to release more of its aromatic oils.
- Perfect Thickness: Your gravy should coat the back of a spoon before you pour it into the pastry , too thin and you’ll have a soggy pie.
How to Serve
This hearty pie is versatile enough to work for any meal:
- Breakfast Champion: Serve with fresh fruit for a balanced morning meal.
- Brunch Star: Pair with a light green salad dressed with vinaigrette to cut through the richness.
- Dinner Winner: Add roasted vegetables like asparagus or Brussels sprouts for a complete evening meal.
- Unexpected Twist: Try a drizzle of hot honey or maple syrup over individual slices for a sweet-savory combination that’s absolutely divine.
Make Ahead and Storage
Make Ahead Options
This pie is perfect for advance preparation! You can prepare the sausage gravy up to two days ahead and store it covered in the refrigerator. When you’re ready to bake, just warm the gravy slightly before assembling. You can also assemble the entire pie in advance, refrigerate for up to 24 hours, then bake directly from the refrigerator (just add about 10 minutes to the baking time).
Storing Leftovers
If you happen to have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days.
Reheating
For best results, reheat individual slices in a 350°F oven for about 10-15 minutes until warmed through. This maintains that flaky crust better than microwaving.
FAQs : Sausage Gravy Puff Pie
Can I use homemade puff pastry instead of store-bought?
Absolutely! If you have the time and inclination to make homemade puff pastry, it works beautifully in this recipe. The buttery flavor of homemade pastry adds another dimension to this already delicious pie.
How can I make this recipe lighter?
You can swap traditional pork sausage with turkey or chicken sausage for a lighter version. You can also use 2% or even skim milk, though you might need to increase the flour slightly to maintain the proper thickness.
Can I add vegetables to this pie?
Definitely! Sautéed mushrooms, bell peppers, or caramelized onions make wonderful additions. Just make sure to cook them thoroughly and drain any excess moisture before adding them to your gravy.
What’s the best way to prevent a soggy bottom crust?
Make sure your gravy has cooled slightly before adding it to the pastry. Also, baking on the lower third of the oven can help ensure the bottom crust gets properly cooked. For extra insurance, you can blind bake the bottom crust for about 10 minutes before adding the filling
This Sausage Gravy Puff Pie takes the beloved Southern tradition of biscuits and gravy and transforms it into something truly special. It honors those comfort food roots while creating a dish impressive enough for holiday mornings or when you want to show a little extra love to those around your table.
The combination of flaky, buttery pastry with that rich, savory sausage gravy creates something that’s greater than the sum of its parts. It’s the kind of recipe that becomes a requested favorite, the one that family members reminisce about, the one that makes ordinary mornings feel like celebrations.
So the next time you’re craving something comforting yet special, something that bridges the gap between everyday breakfast and holiday feast, give this Sausage Gravy Puff Pie a try. Your breakfast table (and everyone gathered around it) will never be the same! – KEEP THIS RECIPE
