Sausage Gravy Puff Pie

Sausage gravy puff pie is pure comfort food. Flaky puff pastry wraps around a creamy sausage-filled gravy for an all-in-one meal that works for breakfast, brunch, or dinner. If you have a crowd to feed and crave something cozy this recipe fits right in.

When I made this on a rainy weekend it felt like wrapping up in a warm blanket. Now it gets requested whenever family visits.

Ingredients

• Sausage: choose a well-seasoned breakfast or country-style sausage for the best flavor
• Milk: whole milk makes a rich gravy or try two percent for something lighter
• All-purpose flour: thickens the gravy so it holds in the pie
• Salt: picks up all the savory sausage flavors
• Black pepper: gives a gentle subtle heat use fresh cracked for the best punch
• Ground sage: adds an herby earthiness that lifts everything up
• Crushed red pepper flakes: totally optional for a hint of warmth
• Puff pastry: gives the pie its flaky golden crust check for a brand with real butter for luxurious texture and keep it cold until rolling

Step-by-Step Instructions

Cook and Crumble the Sausage:

Start by heating a large skillet over medium heat before adding the sausage. Use a spoon or spatula to break it up into small crumbles as it browns. This allows more even flavor in every bite. Cook thoroughly until no pink remains.

Make the Gravy Base:

Sprinkle the flour evenly over the cooked sausage. Stir well to coat every piece letting the mixture cook for two minutes. This helps remove any flour taste while building the base for your gravy.

Add Milk and Thicken:

Slowly pour in your milk while stirring constantly. Keep scraping the bottom and sides so nothing sticks. Raise the heat to medium-high to bring everything to a gentle boil. The gravy will begin to thicken. Lower the heat and let it simmer for about five minutes and stir so it stays silky without lumps.

Flavor and Finish the Gravy:

Add salt black pepper sage and if you like a pinch of red pepper flakes. Taste the gravy—now is your moment to adjust seasoning for perfect balance. Let it cool slightly before moving ahead.

Prepare the Pie Crust:

Preheat your oven to 375 degrees Fahrenheit. On a cool surface roll out the first sheet of puff pastry and gently lay it into a nine-inch pie dish with extra dough hanging over the edge. This forms the base and sides.

Assemble Your Pie:

Spoon the sausage gravy into the pastry-lined dish spreading it evenly to every edge. Take the second puff pastry sheet roll it out and lay it over as the top crust. Trim off any extra dough and crimp the edges together to make a good seal. Cut a few small slits in the top layer to let steam escape during baking.

Bake to Golden Perfection:

Place the assembled pie on the middle oven rack and bake for twenty-five to thirty minutes. The pastry will puff and turn golden brown. When it looks flaky and crisp it is ready.

Cool and Slice:

Let the pie rest for a few minutes after baking. Slicing too soon can let the filling spill out so patience pays off. Serve warm for the best possible experience.

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My favorite part is the way sage perfumes the whole kitchen as it bakes. My kids always know what is cooking when that buttery crust fragrance hits the air and they hover close waiting for the first warm slice.

Storage Tips

Leftover pie can cool completely then be transferred to an airtight container. Store in the refrigerator for up to three days. For best texture reheat in a hot oven until the pastry crisps again. Avoid microwaving which will soften the crust.

Ingredient Substitutions

You can swap regular sausage for turkey or plant-based sausage if you prefer. For a richer gravy use half-and-half instead of milk. Frozen puff pastry can be substituted with homemade if you enjoy the extra project though store-bought works perfectly.

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Serving Suggestions

This pie is hearty enough to stand alone but pairs beautifully with a crisp green salad or a side of roasted broccoli. I like to make it as the centerpiece for a relaxed brunch buffet with fruit and coffee.

Cultural and Historical Context

Inspired by classic American breakfast biscuits and gravy this version turns the whole dish into a portable pie. Puff pastry adds a flaky layered texture found in old-fashioned pot pies but with modern shortcut ease. Perfect for sharing with family or friends.

Recipe FAQs

→ What type of sausage works best?

Use your favorite bulk breakfast sausage, hot or mild, for best results. Pork sausage gives a traditional flavor, but turkey or chicken sausage can also be used.

→ Can frozen puff pastry be used?

Yes, thaw frozen puff pastry according to package instructions before rolling it out and layering it into the pie dish.

→ How do I prevent a soggy bottom crust?

Ensure the sausage gravy thickens enough before assembling, and consider chilling the filling slightly so it doesn’t over-soak the base pastry layer.

→ Is this dish suitable for making ahead?

You can prepare the sausage gravy in advance and refrigerate it. Assemble and bake the pie just before serving for the flakiest pastry.

→ Can I add vegetables to the filling?

Sautéed onions, bell peppers, or mushrooms make great additions. Be sure to cook off excess moisture before mixing into the gravy.

→ How should leftovers be stored?

Store cooled pie slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the pastry crisp.