Last fall, my daughter and I spent a crisp Saturday morning helping out at a community clean-up down by the old elementary school. The leaves had just begun to turn, and the air had that first bite of the season. By the time we got home, muddy, chilled, and pleasantly tired, I knew we needed something warm and hearty to round out the day.
She hopped in the shower, and I rummaged through the fridge. We had breakfast sausage, a half-used carton of milk, and a package of puff pastry I had bought on impulse after seeing a savory pie on Pinterest. I didn’t have a recipe written down, just a memory of my grandmother’s sausage gravy poured over biscuits on snowy mornings, and a little creative fire left in me.
As the filling bubbled away on the stove, the house started to smell like pepper and sage, with a buttery note rising from the pastry. My daughter came downstairs in fuzzy socks, leaned over the oven door, and said, “What on earth is that?” I just smiled and handed her a plate once it had cooled enough to cut. We sat side by side on the couch with warm slices balanced on napkins, watching reruns and scraping up the flaky crumbs.
That’s when I knew I’d be making this again—and soon.
Short Description
Sausage Gravy Puff Pie is a rich, savory comfort dish made with creamy sausage filling encased in buttery puff pastry. It’s a cozy twist on a Southern breakfast favorite, baked into one flaky, golden pie.
Key Ingredients
For the Filling:
- 1 pound breakfast sausage
- 2 cups whole milk
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes (optional)
For the Pastry:
-
1 package puff pastry, thawed (usually contains 2 sheets)
Tools Needed
- Large skillet
- Whisk or wooden spoon
- 9-inch pie dish
- Rolling pin
- Sharp knife
- Pastry brush (optional)
- Baking sheet (optional for catching drips)
Cooking Instructions
Step 1: Cook the Sausage
In a large skillet over medium heat, cook the sausage until browned, breaking it into small crumbles as it cooks. Drain excess grease if needed.
Step 2: Make the Gravy
Sprinkle flour over the sausage and stir well, letting it cook for about 2 minutes to eliminate the raw flour taste. Slowly pour in the milk while whisking to avoid lumps.
Raise heat to medium-high and stir constantly until it starts to bubble and thicken, about 5–6 minutes. Add salt, black pepper, sage, and red pepper flakes (if using). Set aside to cool slightly.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or line it with parchment paper.
Step 4: Prepare the Bottom Crust
On a floured surface, roll out one sheet of puff pastry to fit the bottom of the pie dish. Press it gently into place, letting the edges hang slightly over the rim.
Step 5: Fill the Pie
Spoon the warm sausage gravy evenly into the pastry-lined pie dish.
Step 6: Add the Top Crust
Roll out the second sheet of puff pastry and lay it over the top of the pie. Trim any excess dough, fold and crimp the edges to seal. Cut 4–5 small slits in the center to allow steam to escape.
Step 7: Bake the Pie
Place the pie in the center of the oven. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
Step 8: Cool and Serve
Let the pie cool for at least 10 minutes before slicing. Serve warm, and enjoy the layers of flaky pastry with creamy sausage goodness inside.
Why You’ll Love This Recipe
Flavor-Packed: The creamy sausage filling is savory, seasoned, and just the right amount of spicy.
Comfort in Every Bite: It’s like a hug in pie form—rich, filling, and satisfying.
Impressive but Simple: With store-bought puff pastry, it looks bakery-worthy but takes very little effort.
Make-Ahead Friendly: You can prepare the gravy in advance and assemble when ready to bake.
Family Favorite: Even picky eaters love it. It’s become a frequent request in our house.
Mistakes to Avoid & Solutions
Gravy too runny
Solution: Be sure to let the gravy simmer until it thickens to a spoon-coating consistency. Don’t rush it.
Soggy bottom crust
Solution: Make sure the filling has cooled slightly before adding it to the pastry. A preheated baking sheet under the pie can also help crisp the bottom.
Puff pastry tearing
Solution: Always work with chilled pastry, not frozen. If it gets too soft, pop it in the fridge for 10 minutes.
Overfilling the pie
Solution: Leave a little space at the top so the filling doesn’t leak while baking.
Undercooked center
Solution: Check that the crust is golden and puffed all over before removing from the oven.
Serving and Pairing Suggestions
Serve warm with a simple green salad to balance the richness.
Pair with roasted vegetables, sautéed spinach, or even baked apples.
Great for breakfast, brunch, or a cozy dinner.
For entertaining, slice into small squares and serve as savory appetizers.
Serve buffet-style at holiday brunches or potlucks.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Warm slices in a 350°F oven for 10–12 minutes for best texture.
Microwave works in a pinch, but the pastry may soften.
Freezing: Wrap individual slices tightly and freeze for up to 1 month. Reheat from frozen at 375°F for 15–18 minutes.
Avoid covering the pie with foil while storing—it traps moisture and softens the crust.
FAQs
1. Can I make this ahead of time?
Yes. You can prepare the sausage gravy a day ahead and store it in the fridge. Assemble and bake the pie fresh the next day.
2. Can I use homemade pie crust instead of puff pastry?
Absolutely. It will have a more classic pot pie feel—less flaky, more tender.
3. Is this spicy?
Only mildly. Skip the crushed red pepper flakes if you want it mild, or add more if you like heat.
4. What kind of sausage works best?
Regular breakfast sausage is ideal, but you can use spicy, sage, or even turkey sausage.
5. Can I add veggies to the filling?
Yes, diced bell peppers or sautéed mushrooms make great additions. Just cook them first so they don’t release too much moisture in the pie.
Tips & Tricks
Let the sausage gravy cool before filling the pie—hot filling can melt the pastry.
If the edges brown too fast, cover them with strips of foil halfway through baking.
Add a beaten egg wash to the top crust for extra golden color.
Use leftover gravy on toast or biscuits the next day.
For extra flaky layers, chill the assembled pie in the fridge for 10 minutes before baking.
Recipe Variations
Cheesy Sausage Gravy Pie
Add ½ cup of shredded cheddar or Monterey Jack to the gravy just before filling the pie.
Herbed Veggie Version
Replace sausage with sautéed mushrooms, onions, and spinach. Add a pinch of thyme for earthy depth.
Bacon and Sausage Combo
Cook 4 slices of bacon until crispy and crumble it into the sausage gravy before assembling.
Mini Hand Pies
Cut the puff pastry into squares, add a spoonful of filling, fold into triangles, seal and bake for 18–20 minutes. Perfect for grab-and-go snacks.
Spicy Cajun Twist
Use Cajun-seasoned sausage and add a pinch of paprika and cayenne for a southern kick.
Final Thoughts
That rainy evening with my daughter turned out to be one of those small, perfect moments I find myself thinking about when the house is quiet. We didn’t do anything fancy, just good food and simple company, but this pie added a little something extra. It warmed up the room, fed the conversation, and somehow brought our tired day to a comforting close.
Recipes like this don’t just fill the plate, they settle you. I’ve since made it for friends, brought it to a neighbor recovering from surgery, and even packed up slices for a garden club lunch. It always earns a smile. And for me, that’s reason enough to keep making it.
Sausage Gravy Puff Pie
Print ThisIngredients
- For the Filling:
- 1 pound breakfast sausage
- 2 cups whole milk
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes (optional)
- For the Pastry:
- 1 package puff pastry, thawed (usually contains 2 sheets)
Instructions
Step 1: Cook the Sausage
Brown sausage in a skillet over medium heat, crumbling as it cooks. Drain excess grease.
Step 2: Make the Gravy
Sprinkle flour over sausage and stir for 2 minutes. Gradually whisk in milk. Cook over medium-high, stirring, until thickened (5–6 minutes). Season with salt, pepper, sage, and red pepper flakes. Let cool slightly.
Step 3: Preheat the Oven
Preheat to 375°F (190°C). Lightly grease or line a 9-inch pie dish.
Step 4: Prepare the Bottom Crust
Roll out one pastry sheet to fit the dish. Press into the dish with edges slightly overhanging.
Step 5: Fill the Pie
Spread sausage gravy evenly into the pastry-lined dish.
Step 6: Add the Top Crust
Top with second pastry sheet. Trim, crimp edges, and cut small slits for steam.
Step 7: Bake the Pie
Bake for 25–30 minutes until puffed and golden.
Step 8: Cool and Serve
Cool 10 minutes before slicing. Serve warm.
