Sausage Gravy Puff Pie is the ultimate comfort food mashup that your breakfast table has been waiting for. This delicious creation combines two beloved classics: creamy, peppery sausage gravy and light, flaky puff pastry to create something truly magical. It’s like a savory breakfast pie that’s equally at home on your brunch table or as a cozy dinner option.
I developed this recipe during a particularly cold weekend when nothing but hearty, stick-to-your-ribs food would do. The combination of buttery pastry with rich, meaty gravy creates a dish that’s both elegant and deeply satisfying – perfect for feeding a hungry family or impressing weekend guests.
Why You’ll Love This
- Uses simple, everyday ingredients you likely already have on hand
- The puff pastry creates an impressive presentation with minimal effort
- Can be prepared ahead and baked when you’re ready to serve
- Versatile enough for breakfast, brunch or dinner
- Leftovers reheat beautifully for an easy next-day meal
Ingredients
- 1 lb sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 package of puff pastry, thawed
Instructions
- Cook the sausage in a large skillet over medium heat until browned, breaking it up into smaller pieces as it cooks. Sprinkle the flour over the cooked sausage, stirring it in, and let it cook for about 2 minutes. Gradually pour in the milk while stirring constantly. Increase the heat to medium-high until the mixture comes to a boil. Reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season with salt, pepper, and sage.
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing some overhang around the edges. Pour the sausage gravy into the pastry-lined dish, spreading it evenly. Roll out the second sheet of puff pastry and place it over the top of the sausage gravy. Trim any excess pastry and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Place the pie on the middle rack of your preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
- Let the pie cool for a few minutes before slicing. Serve warm and enjoy the hearty layers of sausage, gravy, and flaky pastry.
Tips & Variations
- Add ½ cup of shredded cheddar cheese to the gravy for an extra flavor dimension
- Spice it up with a pinch of cayenne pepper or a dash of hot sauce
- For extra richness, substitute half of the milk with heavy cream
- Add sautéed mushrooms or diced bell peppers for additional vegetables
- Use Italian sausage instead of breakfast sausage for a different flavor profile
- For a quicker version, use store-bought refrigerated biscuit dough instead of puff pastry
Serving Suggestions
This Sausage Gravy Puff Pie pairs perfectly with a simple side salad dressed with vinaigrette to balance the richness. For breakfast or brunch, serve alongside fresh fruit or roasted tomatoes for a pop of color and freshness.
If you’re serving this for dinner, consider adding roasted vegetables like Brussels sprouts or green beans to complete the meal. A dollop of hot sauce or pepper jelly on the side offers a welcome heat contrast for those who enjoy a bit of spice.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual slices in a 350°F oven for 10-15 minutes until warmed through.
- The gravy should be thick enough to hold its shape when cut but still creamy – if it’s too thin, cook it a few minutes longer before filling the pastry.
- For the flakiest crust, make sure your puff pastry is cold but pliable when you work with it.
FAQs
Can I make this ahead of time?
Yes! You can prepare the sausage gravy a day ahead and refrigerate it. When ready to bake, warm the gravy slightly before pouring into the pastry shell.
Can I freeze this pie?
While you can freeze the baked pie, the texture of the gravy may change slightly upon thawing. For best results, freeze the unbaked pie without the egg wash, then brush with egg and bake directly from frozen, adding 10-15 minutes to the baking time.
What if I don’t have puff pastry?
You can substitute refrigerated pie crust, though the texture will be different. Another option is to top the gravy with biscuit dough for a cobbler-style dish.
How do I know when the pie is done?
The pastry should be golden brown and puffed, and the filling should be bubbling around the edges. If the crust browns too quickly, cover the edges with foil.
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