Step 1: Brown the Sausage
In a large skillet, cook the sausage over medium heat, breaking it into small pieces. Let it brown evenly — you’re looking for little golden bits on the bottom (that’s flavor!). Takes about 7–8 minutes.
Step 2: Build the Gravy
Sprinkle flour over the sausage and stir well to coat. Cook for 2 minutes to get rid of the raw flour taste. Gradually pour in the milk, whisking as you go to avoid lumps. Turn up the heat to medium-high and stir until it begins to bubble and thicken.
Step 3: Season and Simmer
Lower the heat and stir in salt, pepper, sage, and red pepper flakes if using. Simmer for about 5 minutes until the gravy thickens to a scoopable consistency. Set aside.
Step 4: Assemble the Pie
Preheat oven to 375°F (190°C). Roll out one puff pastry sheet and press it into a 9-inch pie dish, leaving some overhang. Spoon the sausage gravy into the crust and spread evenly.
Roll out the second sheet and place it on top. Trim excess and crimp the edges to seal. Cut a few small slits in the top to let steam escape.
Step 5: Bake
Bake for 25–30 minutes, or until the top is puffed and golden brown. Let it rest for 10 minutes before slicing to let the filling set.
Quick Tips Before You Start
Don’t over-thin your gravy — it should be thick enough to hold its shape in the pie
Keep pastry cold — warm pastry gets sticky and won’t puff properly
Want extra shine? Brush the top with a beaten egg before baking
Use a baking sheet under the pie — just in case anything bubbles over
Make It Your Own
Swap in turkey or chicken sausage
Use plant-based sausage for a vegetarian version
Try almond milk + extra flour for a dairy-free option
Add sautéed mushrooms, peppers, or onions for more veggies
Storage & Leftovers
Fridge: Store leftovers covered for up to 4 days
Reheat: In the oven at 325°F until warmed through (microwave makes pastry soggy)
Make ahead: Assemble the pie a day in advance and store in the fridge. Bake straight from cold — just add 10 minutes to the baking time
What to Serve With It
A simple green salad with tangy vinaigrette
Fresh fruit or citrus wedges at breakfast
Roasted asparagus or brussels sprouts at dinner
A drizzle of hot honey or maple syrup over slices (trust me)
Real Talk
The ground sage really takes this pie from “just sausage and gravy” to something that feels like a warm memory. It’s savory and comforting with just the right amount of richness. And the best part? It looks fancy, but it’s actually super simple to make — no rolling pins, no complicated steps, no stress.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the pie and refrigerate it for up to 24 hours before baking. You can also make the gravy 1–2 days in advance.
What kind of sausage works best?
A breakfast-style pork sausage works best, but turkey, chicken, or plant-based sausage will also do the trick. Just be sure it’s well seasoned.
Can I freeze Sausage Gravy Puff Pie?
You can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until hot and crisp again.
What if I don’t have sage?
You can skip it, but it adds a nostalgic, cozy flavor. A pinch of thyme or Italian seasoning makes a nice stand-in.
Why is my pastry soggy on the bottom?
Make sure your gravy isn’t too runny and bake the pie on the lower rack of the oven for better bottom heat. You can also preheat a baking sheet and set the pie dish on it when baking.
One Last Tip
You can cook the sausage gravy up to 2 days ahead and store it in the fridge. When you’re ready, just warm it up slightly and assemble the pie. Makes life easier (and tastier).
Sausage Gravy Puff Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Difficulty: Easy
Tools Needed: Skillet, 9-inch pie dish, oven
Ingredients
1 lb breakfast sausage
¼ cup all-purpose flour
2 cups whole milk
1 tsp kosher salt
½ tsp black pepper
½ tsp ground sage
½ tsp red pepper flakes (optional)
1 package puff pastry (2 sheets), thawed
Instructions
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