Sausage Gravy Puff Pie

This flaky Sausage Gravy Puff Pie is a guaranteed crowd-pleaser that brings classic comfort food into a golden and impressive brunch centerpiece or a hearty weeknight dinner. Picture creamy, peppery sausage gravy tucked between layers of crisp pastry and you have a dish that always disappears from my table faster than expected.

The first time I made this pie was for a chilly Sunday brunch and my family still talks about how cozy and savory the house smelled. It has since become my best trick for holidays and potlucks.

Ingredients

• Sausage: Choose a high-quality pork breakfast sausage for maximum flavor. A little bit of fat will add richness to the gravy
• Milk: Use whole milk for a creamy texture. Fresh is best for consistent thickening
• All-purpose flour: Helps the gravy thicken to just the right consistency. Sift before measuring for best results
• Salt: Brings out the savory notes. Taste your sausage before adding extra
• Black pepper: Freshly ground makes a big difference in aroma and taste
• Ground sage: Adds warmth and a classic country sausage vibe. Try to find dried sage with a vivid green color
• Crushed red pepper flakes: Optional for a hint of gentle heat. Toast lightly before adding for deeper flavor
• Puff pastry: Go for all-butter puff pastry if you can. Thaw gently in the refrigerator overnight for flakiest layers

Step-by-Step Instructions

Brown the Sausage:

In a large skillet over medium heat cook the sausage until it is deeply browned using a wooden spoon to break it into small crumbles. Take the time to get some crispy caramelized edges as this adds amazing flavor depth

Build the Gravy:

Sprinkle the flour evenly over the sausage and stir for two minutes so all the fat and flour combine and lose their raw taste. Gradually pour in the milk stirring constantly to avoid lumps. Turn up the heat until the mixture just bubbles then reduce to a gentle simmer. Keep stirring for about five minutes until the gravy is luxuriously thick. Stir in salt pepper and sage at the end so the flavor is fresh and vibrant

Prepare the Pastry Shell:

Set your oven to 375 F which is the sweet spot for golden pastry. Take one pastry sheet and gently roll it to fit a nine-inch pie dish making sure to leave a bit of pastry draping over the edges. This ensures a good bake and helps seal in the gravy

Assemble the Pie:

Spoon the sausage gravy into the pastry-lined pie dish and level it out. Take the second pastry sheet roll it to match the first and lay it over the top. Use kitchen scissors or a sharp knife to trim the extra pastry leaving just enough to crimp the edges closed. Use fork tines or your fingers to make a tight seal. Cut a few small slits in the center to let steam escape for a flaky finish

Bake to Perfection:

Slide the pie onto the middle rack and bake for 25 to 30 minutes. You are looking for a deep golden brown top and visible puff from the edges. If you peek halfway through and see overbrowning tent lightly with foil

Cool and Serve:

Give the pie five to ten minutes before slicing. This rest lets the gravy set so you get clean slices instead of a runny middle. Serve warm and watch everyone come back for seconds

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My personal favorite part is the top crust because it soaks up just enough gravy to be almost custardy underneath while crisp on top. My daughter once called it the best part of the whole holiday breakfast and I completely agree.

Storage Tips

Leftover pie keeps well covered in the refrigerator for up to three days. To reheat place small slices in a toaster oven or regular oven at 325 F to restore the pastry crispness. Avoid microwaving if possible as it can make the pastry soggy. You can also freeze individual slices wrapped tightly for up to two months

Ingredient Substitutions

If you do not eat pork try substituting ground turkey or a plant-based sausage for the filling. For dairy-free needs oat milk with a touch of olive oil makes a creamy stand-in for the gravy. To switch up the herbs fresh thyme offers a lovely aromatic twist in place of sage

Serving Suggestions

I love serving slices of this pie with soft scrambled eggs and a crisp green salad for a balanced brunch. It also pairs beautifully with roasted tomatoes or a simple fruit salad to add freshness alongside the indulgence. For a Southern-inspired meal try a drizzle of hot honey or a scoop of pepper jelly on the side

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Cultural Context

This dish draws from classic Southern sausage gravy and biscuits but presents it in an elegant pie form. Puff pastry gives a French bakery touch to the down-home comfort of sausage gravy making it a new tradition for anyone who grew up on biscuits and gravy

Frequently Asked Questions

→ How do I prevent the puff pastry from getting soggy?

Allow the sausage gravy to cool slightly before filling the pastry and bake until the crust is golden for a crisp texture.

→ Can I make this dish ahead of time?

You can assemble the pie a few hours in advance and refrigerate it, then bake just before serving for best results.

→ What can I serve alongside this pie?

Fresh fruit, simple green salad, or roasted vegetables make excellent companions to balance the savory richness.

→ Is there a substitute for pork sausage?

Chicken, turkey, or plant-based sausages work well as alternatives, though flavors may vary slightly.

→ Can leftovers be reheated?

Reheat slices in an oven at 350°F to maintain flaky pastry and warm the filling evenly.