Cozy Sausage Gravy Pie

Turn your favorite morning meal into a cozy dinner with this sausage and gravy pie. Flaky pastry hugs a peppery, rich gravy packed with sausage. It’s seriously comforting and everyone at the table will want seconds.

This whole idea started at a holiday sleepover. The kitchen smelled like sausage and lots of sage—before anyone finished eating, my in-laws demanded to know how I made it.

Irresistible Ingredients

• Puff pastry: Wraps everything in golden, buttery layers. Go for an all-butter option if you can find it
• Crushed red pepper flakes: Liven things up with a little kick. Add as much as you like or skip it
• Ground sage: Gives the dish an earthy, herby touch that just works with pork
• Black pepper: Cracked fresh for that signature sausage gravy zing
• Salt: Pulls out all the good flavors
• All-purpose flour: Thickens everything up so the gravy’s nice and creamy
• Milk: Lays down a rich, smooth base—whole milk is top pick but use what’s in the fridge
• Sausage: Brings all the flavor. Pick your favorite breakfast sausage, bonus if you see bits of herbs in it

Clear-Cut Steps

Bake to Brown Goodness:

Cut a few vents in the top pastry to let steam out. Pop the dish into a hot oven and bake for around 25-30 minutes, turning it midway. Look for a deep golden crust and bubbling gravy beneath.

Create Top Crust:

Roll out your second pastry sheet till it's as wide as the first. Lay it over the filled pie, trim it so it comes just past the edge, then tuck the extra underneath. Pinch with your fingers or a fork to keep things sealed.

Add the Filling:

Pour that cooled sausage gravy into your pastry-covered dish. Spread it out and don’t fill too high—leave a little room at the top so it won’t bubble over.

Set Up Pastry Shell:

Take your first sheet of puff pastry and roll until it can hang a little past the edge of your pie pan. Gently fit it in, making sure not to pull and stretch the dough.

Season and Simmer:

Now’s when you drop in your salt, pepper, sage, and chili flakes if you’re using them. Let your gravy simmer for five minutes or so. Keep stirring while it thickens—it should stick to your spoon but still pour slow.

Get that Gravy Going:

Slowly add the milk while whisking nonstop. Scrape up any bits that might hang out at the edges. Crank up the heat until things just start to bubble, then back down to a gentle simmer right away.

Start the Roux:

Sprinkle flour gently over the cooked sausage. Keep stirring for a couple of minutes to work out that raw flavor. You want the flour to stick everywhere—don’t rush it.

Brown the Sausage:

In your skillet, toss in the sausage and break it up as it cooks. Wait until there’s no pink left and you see crispy spots—that’s where the flavor really builds.

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Every time I use sage here, it takes me back to Grandma’s kitchen. She’d say sage brings all the warmth to a home, and baking this up makes me think of lazy breakfasts at her table, nothing but good food and non-stop stories.

Ready In Advance

This sausage gravy pie actually works best made ahead. Put the pie together but don’t bake, cover with plastic, and stick it in the fridge overnight. It all blends together perfectly. When you’re ready, give it an extra 5-7 minutes in the oven to warm through.

Awesome Pairings

This filling pie stands alone, but I like to set it next to some easy salads. A bowl of arugula with a fast lemon dressing balances out the richness. For breakfast, serve with fresh-sliced fruit and maybe a mimosa. When it’s cold outside, roasted Brussels or green beans make it feel like a true comfort meal.

Play Around With the Gravy

The gravy gives you room to be creative. Toss in caramelized onions for something sweeter, add mushrooms for a deeper taste, or switch sage for rosemary and thyme. For a Southern kick, splash in a bit of bourbon. Want it meatless? Plant-based sausage and your favorite non-dairy milk taste awesome too.

How to Store and Reheat

Keep any extra pie in the fridge, covered, up to 3 days. To warm it up, use foil and a 325˚F oven for 15 to 20 minutes. Microwaves make pastry soggy, so skip that when you can. Wrap slices tight and freeze them if you want easy comfort food on hand.

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Frequently Asked Questions

→ Can I prep this dish ahead of time?

Sure! You can cook the sausage mixture a day early and store it in the refrigerator. Just bake the pie fresh to make sure the crust stays crispy and flaky.

→ What sausage works best here?

Breakfast sausage and country-style sausage work perfectly. If you're after a spicier kick, Italian sausage (hot or mild) is a great choice too.

→ Is freezing this pie an option?

Definitely—freeze it before or after baking. If freezing before, skip cutting the steam vents. You can bake it from frozen by adding about 15 extra minutes to the bake time.

→ What sides complement this meal?

Pair it with a fresh green salad, steamed veggies like broccoli or green beans, or a side of applesauce to keep things balanced and fresh.

→ Can I use homemade dough instead?

Yes, go for it! Both homemade puff pastry and classic pie crusts taste amazing and will make the dish even better.

→ How can I tell if it’s done baking?

You’ll know it’s ready when the pastry turns a beautiful golden brown. If the edges cook too fast, cover them with foil to stop them from burning.