This savory pie combines the comforting flavors of homemade sausage gravy with the buttery layers of puff pastry. The sausage is browned and mixed with a creamy seasoned gravy, then encased in golden, flaky pastry. Seasoned with sage and pepper, this hearty dish bakes to golden perfection in just 30 minutes. The result is a rustic, crowd-pleasing meal that’s perfect for breakfast, brunch or dinner.
With its crispy exterior and rich, meaty filling, each slice delivers the perfect balance of textures and flavors. The preparation is straightforward, making it an accessible yet impressive dish for any home cook.
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.
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.
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- 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.
