Hearty Sausage Gravy Pie

This comforting sausage and gravy pie transforms a classic American breakfast into a hearty dinner option the whole family will devour. The flaky puff pastry encases a rich, peppery sausage gravy that creates the ultimate comfort food experience.

I first created this recipe when hosting an overnight holiday gathering. The aroma of sausage and sage filled the kitchen, and my in-laws asked for the recipe before they even finished their first slice.

Ingredients

• Sausage: Providing the savory foundation for this dish. Choose high-quality breakfast sausage with visible herbs and spices
• Milk: Creating the creamy base for your gravy. Whole milk works best for richness
• All-purpose flour: Thickening agent that ensures your gravy has body without being gluey
• Salt: Enhancing all the flavors in perfect balance
• Black pepper: Freshly ground, adds essential spice to authentic sausage gravy
• Ground sage: Offering earthy warmth that complements pork beautifully
• Crushed red pepper flakes: Adding optional heat that cuts through the richness
• Puff pastry: Creating the flaky golden exterior. All-butter varieties deliver the best flavor

Step-by-Step Instructions

Brown the Sausage:

Cook sausage in a large skillet over medium heat until no pink remains, breaking it into crumbles with a wooden spoon. This should take about 8-10 minutes. The sausage should develop some crispy edges which adds texture and deepens flavor.

Create the Roux:

Sprinkle flour evenly over the cooked sausage and stir continuously for 2 full minutes. The flour needs to cook thoroughly to remove any raw taste. The mixture will look pasty and coat the sausage completely.

Develop the Gravy:

Pour in milk gradually while whisking constantly to prevent lumps. Use a figure-eight motion to incorporate all flour from the edges of the pan. Increase heat to medium-high and bring to a gentle boil, then reduce heat immediately to maintain a simmer.

Season and Thicken:

Add salt, pepper, sage, and optional red pepper flakes while the gravy simmers for 5 minutes. Stir occasionally as the mixture thickens to a consistency that coats the back of a spoon but still flows slowly when poured.

Prepare the Pastry Base:

Roll first puff pastry sheet on a lightly floured surface until large enough to overhang your pie dish by about 1 inch. Carefully drape into the dish, pressing gently into corners without stretching the dough.

Fill the Pie:

Pour the slightly cooled sausage gravy into the pastry-lined dish, spreading evenly to all edges. The filling should come to about ½ inch below the rim to prevent overflow during baking.

Create the Top Crust:

Roll second pastry sheet to the same size as the first. Place over filling and trim excess to ½ inch beyond edge. Fold overhang under itself and crimp decoratively with fingers or fork to seal completely.

Bake to Golden Perfection:

Cut 4-5 small slits in the top crust to release steam. Bake in preheated oven for 25-30 minutes, rotating halfway through. The crust should be deeply golden and flaky, with gravy gently bubbling through the vents.

Pin it

The sage in this recipe reminds me of my grandmother's holiday stuffing. She would always say that sage makes a house smell like home, and whenever I bake this pie, I think of Sunday mornings at her kitchen table, with gravy-soaked biscuits and stories that lasted through second helpings.

Make It Ahead

This sausage gravy pie actually benefits from being made ahead. Prepare the entire pie up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. The resting time allows the flavors to meld beautifully. When ready to bake, add about 5-7 minutes to the cooking time since you're starting with a cold pie.

Perfect Pairings

While delicious on its own, this hearty pie pairs wonderfully with simple sides. A lightly dressed arugula salad with lemon vinaigrette cuts through the richness. For breakfast or brunch service, fresh fruit and a mimosa complete the spread. During colder months, I serve it with roasted Brussels sprouts or green beans for a balanced comfort meal.

Customizing Your Gravy

The basic gravy recipe serves as a canvas for endless variations. Add caramelized onions for sweetness, mushrooms for earthiness, or swap the sage for rosemary and thyme. For a Southern twist, incorporate a tablespoon of bourbon while making the gravy. Vegetarian guests? Use plant-based sausage and non-dairy milk for a remarkably similar result.

Storage and Reheating

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through. For best results, avoid microwaving as it can make the pastry soggy. Individual slices can be wrapped tightly and frozen for quick weeknight meals or emergency comfort food.

Pin it

Frequently Asked Questions

→ Can I make this sausage pie ahead of time?

Yes! You can prepare the sausage gravy filling a day ahead and refrigerate it. Assemble and bake the pie just before serving for the best results with a flaky crust.

→ What type of sausage works best for this pie?

Breakfast sausage or country-style sausage works wonderfully, but Italian sausage (mild or hot) can add great flavor too. Choose based on your spice preference.

→ Can I freeze this sausage gravy pie?

Yes, you can freeze it either before or after baking. If freezing unbaked, do so without cutting steam vents, then add them just before baking from frozen (adding about 15 minutes to the bake time).

→ What sides pair well with this dish?

A simple green salad, steamed vegetables like green beans or broccoli, or even some applesauce make excellent sides to balance the richness of the pie.

→ Can I use homemade pastry instead of store-bought?

Absolutely! Homemade pastry works wonderfully. A traditional pie crust or homemade puff pastry will both yield delicious results.

→ How do I know when the pie is done baking?

The pie is done when the pastry is golden brown and flaky. If you notice the edges browning too quickly, cover them with foil to prevent burning.