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This savory sausage gravy puff pie transforms the classic Southern breakfast gravy into an impressive, comforting dish that's perfect for brunch gatherings or cozy family dinners. The buttery, flaky layers of puff pastry create the perfect vessel for rich, creamy sausage gravy spiced with sage and pepper.
I first created this recipe when hosting an impromptu brunch where I needed to stretch my breakfast sausage to feed a crowd. Now it's requested at every family gathering, especially during holiday seasons when we need hearty, satisfying meals.
Ingredients
- Breakfast sausage: Provides the hearty foundation and savory flavor profile the entire dish builds upon
- All-purpose flour: Thickens the gravy and creates that classic silky texture
- Whole milk: Creates richness in the gravy; avoid skim milk for best results
- Ground sage: Brings warmth and that distinctive breakfast sausage flavor
- Puff pastry sheets: Offer impressive flakiness with zero effort; look for all-butter varieties for best flavor
- Crushed red pepper flakes: Add subtle heat that balances the richness; optional but recommended
- Salt and black pepper: Enhance all other flavors and provide essential seasoning
Step-by-Step Instructions
- Brown the Sausage:
- Cook the sausage in a large skillet over medium heat until no pink remains. Break it into small crumbles as it cooks using a wooden spoon. This should take about 7-8 minutes for the fat to render and meat to brown properly. The smaller crumbles create better texture in the finished pie.
- Create the Roux:
- Sprinkle flour directly over the browned sausage and stir continuously for about 2 minutes. This cooking step is crucial as it removes the raw flour taste and forms the base of your gravy. The mixture will look dry and pasty at this point; that is exactly what you want.
- Develop the Gravy:
- Gradually pour in the milk while stirring constantly with a whisk to prevent lumps. Increase heat to medium-high just until mixture reaches a gentle boil. The gradual addition prevents lumps from forming. Once bubbling, reduce heat and simmer for 5 minutes until the gravy coats the back of a spoon. Add all seasonings during this simmering phase.
- Assemble the Pie:
- Roll the first puff pastry sheet to about 12 inches square and gently press into a 9-inch pie dish, allowing excess to hang over edges. Pour the slightly cooled gravy into the pastry-lined dish. Roll the second pastry sheet and place over filling, trimming and crimping edges to seal completely. Cut 4-5 slits in top crust to release steam during baking.
- Bake to Golden Perfection:
- Place pie on middle rack of preheated oven and bake for 25-30 minutes. The pastry should puff dramatically and turn deep golden brown. If the edges brown too quickly, cover them with foil strips for the remaining bake time. Allow to rest for 10 minutes before slicing to let the filling set properly.
This recipe reminds me of Sunday mornings at my grandmother's house, where sausage gravy and biscuits were a staple. I can still picture her wooden spoon swirling through the gravy as she taught me to be patient while developing flavors. The sage in this recipe is non-negotiable for me; it instantly transports me back to her cozy kitchen.
Make-Ahead Options
This pie works beautifully as a make-ahead dish. You can prepare the gravy up to three days in advance and store it covered in the refrigerator. When ready to bake, simply warm the gravy slightly before assembling with the puff pastry. Alternatively, assemble the entire pie, cover tightly with plastic wrap, and refrigerate overnight. Add about 5-7 minutes to the baking time if baking directly from refrigerated.
Variations to Try
The basic recipe is delicious as written, but you can easily customize it to suit different tastes or what you have available. Try using Italian sausage for a more herbaceous flavor profile, or add 1/2 cup of shredded cheddar cheese to the gravy for extra richness. For a complete breakfast in pie form, add a layer of scrambled eggs between the gravy and top crust. Vegetarians can substitute plant-based sausage and unsweetened plant milk with excellent results.
Serving Suggestions
This hearty pie stands beautifully on its own, but pairs wonderfully with simple sides. Serve with a bright arugula salad dressed with lemon vinaigrette to cut through the richness. For brunch, offer a variety of fresh fruits alongside. If serving for dinner, roasted vegetables like Brussels sprouts or carrots complement the savory flavors perfectly. Always serve slices warm rather than piping hot to allow the filling to set properly.
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Frequently Asked Questions
- → Can I use store-bought puff pastry?
Yes, store-bought puff pastry works perfectly and saves time. Make sure to thaw it before use.
- → How do I prevent the puff pastry from becoming soggy?
Cook the sausage gravy until thickened and ensure the filling is not overly wet. Baking the pie at the correct temperature helps keep the crust crisp.
- → Can I add vegetables to the filling?
Absolutely! Diced onions, bell peppers, or mushrooms can be sautéed with the sausage to add more flavor and texture.
- → What’s the best way to reheat leftovers?
Reheat slices in a 350°F oven for 10-15 minutes to keep the pastry crisp. Avoid microwaving, as it may make the crust soggy.
- → Can I make this dish ahead of time?
Yes, you can prepare the pie and refrigerate it before baking. Bake it fresh when ready to serve for the best results.