Savory Sausage Gravy Pie

This sausage gravy puff pie transforms classic American breakfast gravy into an impressive comfort food masterpiece that's perfect for weekend brunches or cozy family dinners. The rich sausage gravy gets enclosed in buttery puff pastry for a dish that delivers both rustic flavor and elegant presentation.

I first created this recipe when hosting my in laws for an extended weekend visit. It was the perfect solution for a filling breakfast that could be prepared in advance while I enjoyed coffee and conversation with our guests rather than standing over the stove making individual plates of biscuits and gravy.

Ingredients

• Breakfast sausage: use high quality pork sausage with at least 15 percent fat content for the most flavorful gravy
• All purpose flour: serves as the thickening agent that transforms the fat and milk into a silky gravy
• Whole milk: creates the creamiest texture opt for whole milk rather than reduced fat options
• Salt and black pepper: classic seasonings that enhance the savory flavors
• Ground sage: adds that quintessential breakfast sausage flavor profile even if your sausage already contains sage
• Crushed red pepper flakes: introduces a gentle heat that balances the richness completely optional
• Puff pastry sheets: all butter varieties offer the best flavor and flakiest texture look for brands with real butter in the ingredients

Step-by-Step Instructions

Brown the sausage:

Cook sausage in a large skillet over medium heat breaking it into small crumbles with a wooden spoon. Take your time with this step allowing the meat to develop golden brown edges which contribute significantly to flavor development.

Create the roux:

Sprinkle flour directly over the cooked sausage and drippings stirring continuously for about 2 minutes. This cooking time is crucial as it eliminates the raw flour taste while forming the base of your gravy. The mixture will look paste like and slightly darker than the flour.

Develop the gravy:

Pour milk in gradually about half a cup at a time while whisking constantly to prevent lumps. Each addition should be fully incorporated before adding more. Increase heat to medium high just until bubbles begin to form then reduce to maintain a gentle simmer.

Season properly:

Add salt pepper sage and optional red pepper flakes adjusting quantities to taste. Remember that the flavors will intensify as the gravy reduces so start conservatively. Let the gravy simmer for 5 to 7 minutes until it coats the back of a spoon.

Prepare the crust:

Roll out one sheet of puff pastry on a lightly floured surface to about 1/8 inch thickness. Carefully drape it over your pie dish allowing some overhang. Press gently into the corners without stretching the dough.

Fill and cover:

Pour the slightly cooled sausage gravy into the pastry lined dish. Roll out the second sheet and place over the filling. Trim excess leaving about half inch overhang then fold and crimp edges together to seal completely.

Create steam vents:

Cut 4 to 5 small slits in the top crust using a sharp knife. This allows steam to escape during baking preventing soggy bottoms and ensuring even cooking.

Bake to golden perfection:

Place in preheated oven for 25 to 30 minutes until the pastry has risen significantly and turned deeply golden. If the top browns too quickly cover loosely with foil and continue baking.

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The first time I served this pie at a family gathering my southern born grandfather actually teared up saying it reminded him of his own mothers cooking but with a fancy twist. That moment cemented this recipe as a treasured family favorite that I now make for every holiday gathering.

Make Ahead Options

This sausage gravy puff pie works wonderfully as a make ahead meal. You can prepare the sausage gravy filling up to two days in advance and store it in the refrigerator. When ready to bake allow the gravy to come to room temperature for about 30 minutes before assembling with the puff pastry. Alternatively you can fully assemble the unbaked pie refrigerate overnight covered with plastic wrap and bake directly from the refrigerator adding about 5 to 10 minutes to the baking time.

Serving Suggestions

While delicious on its own this savory pie pairs beautifully with accompaniments that balance its richness. Serve alongside a bright arugula salad dressed with lemon vinaigrette or roasted vegetables like asparagus or brussels sprouts. For brunch settings consider offering fresh fruit maple syrup for drizzling and fried eggs for guests who enjoy a runny yolk with their gravy. Hot sauce on the table allows heat lovers to adjust spice levels to their preference.

Regional Variations

Sausage gravy has deep roots in Southern American cuisine but regional variations abound. In Appalachia you might find the gravy made with bacon drippings in addition to sausage fat. Midwestern versions often incorporate more herbs like thyme and rosemary. For a Southwestern twist add diced green chilies and a pinch of cumin to the gravy. You can easily adapt this recipe to reflect your regional preferences or family traditions while maintaining the delightful contrast of creamy gravy and flaky pastry.

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This is a recipe truly worth sharing—delicious, nostalgic and uniquely elegant all at once!

Frequently Asked Questions

→ Can I make sausage gravy puff pie ahead of time?

Yes, you can prepare the sausage gravy a day in advance and refrigerate it. When ready to bake, simply roll out the pastry, assemble the pie, and bake as directed. You may need to add a few extra minutes to the baking time if the filling is cold.

→ What type of sausage works best for this pie?

Breakfast sausage or country-style sausage works wonderfully, but Italian sausage (mild or hot) can also provide excellent flavor. For a leaner option, turkey sausage is a good substitute, though it may produce a slightly less rich gravy.

→ Can I freeze a sausage gravy puff pie?

Yes, you can freeze it either before or after baking. To freeze unbaked, assemble the pie completely, wrap it well in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time. For baked pies, cool completely, wrap, and freeze. Reheat in a 350°F oven until warmed through.

→ What sides pair well with sausage gravy pie?

This hearty pie pairs beautifully with lighter sides like a fresh green salad, roasted vegetables, or fresh fruit. For breakfast or brunch, consider serving with scrambled eggs or hash browns. A tangy side like pickled vegetables can also help balance the richness of the pie.

→ How do I prevent the bottom crust from getting soggy?

For a crisp bottom crust, make sure your gravy has thickened properly before adding it to the pastry. You can also blind bake the bottom crust for about 10 minutes before adding the filling. Another option is to sprinkle a thin layer of breadcrumbs on the bottom crust before adding the filling to absorb excess moisture.

→ Can I add vegetables to the sausage gravy filling?

Absolutely! Sautéed onions, bell peppers, or mushrooms make excellent additions. Cook them with the sausage before adding the flour and milk. For a Southern twist, you could also add some cooked, crumbled bacon or diced ham to enhance the smoky flavor profile.