Sausage Gravy Puff Pie is the ultimate comfort food wrapped in elegance. It takes the beloved flavors of classic Southern sausage gravy and tucks them into a flaky, golden puff pastry crust.
Each bite delivers rich, creamy gravy balanced by the buttery layers of pastry, making it an irresistible centerpiece for brunch, dinner, or even as a hearty party dish.
Why People Will Love This Recipe
Combines two comfort food favorites: flaky pastry + creamy sausage gravy.
Simple ingredients, yet the result feels gourmet and indulgent.
Perfect for family gatherings, brunches, or potlucks—it’s easy to slice and share.
The contrast of textures—creamy filling and crisp pastry—is pure satisfaction.
It can be dressed up with garnishes for a rustic-yet-elegant presentation.
Key Ingredients
Ground pork sausage – provides rich, savory flavor and hearty protein.
All-purpose flour & milk – the simple base that transforms sausage drippings into a creamy, velvety gravy.
Puff pastry – golden, buttery layers that elevate this dish into something special.
Egg wash – ensures a glossy, bakery-style finish.
Fresh parsley (optional) – adds a pop of freshness and color for serving.
Sausage Gravy Puff Pie
Ingredients
Ground pork sausage – 1 pound
All-purpose flour – ¼ cup
Whole milk – 2 cups
Salt and freshly ground black pepper – to taste
Puff pastry sheet – 1 (thawed, if frozen)
Large egg – 1, beaten (for egg wash)
Fresh parsley – chopped, for garnish (optional)
Instructions
Prepare oven and sausage:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet, cook the ground sausage over medium heat until fully browned, breaking it into small crumbles with a wooden spoon.
Create the gravy base:
Sprinkle flour evenly over the cooked sausage and stir to coat.
Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the milk, stirring constantly to form a smooth mixture.
Thicken the gravy:
Bring the mixture to a gentle simmer and cook for 5–7 minutes, or until the gravy thickens to your desired consistency.
Season with salt and pepper to taste.
Remove from heat and let cool slightly.
Assemble the pie:
On a lightly floured surface, roll out the puff pastry sheet to fit your baking sheet.
Transfer the pastry onto the prepared sheet.
Spoon the sausage gravy into the center, leaving space around the edges.
Fold the edges of the pastry over the filling to create a rustic border.
Bake:
Beat the egg in a small bowl and brush it over the pastry edges for a golden finish.
Bake for 25–30 minutes, or until the crust is puffed, golden, and flaky.
Cool and serve:
Remove from the oven and let the pie cool for a few minutes before slicing.
Garnish with chopped parsley if desired, and enjoy warm.
Important Notes
Use spicy sausage if you want a little heat; mild works for a more family-friendly version.
Be sure to cook the flour for 1–2 minutes to avoid a raw taste in the gravy.
Let the gravy cool slightly before adding to the pastry—this prevents the pastry from becoming soggy.
Keep puff pastry chilled until rolling; warm pastry won’t puff as well.
This dish is best served warm, but leftovers can be reheated in the oven to restore crispness.
Nutrition Information
(per serving, based on 6 servings)
Calories: ~430 kcal | Total Fat: 30 g | Saturated Fat: 12 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 3 g | Cholesterol: 90 mg | Sodium: 720 mg | Total Carbohydrates: 25 g | Dietary Fiber: 1 g | Sugars: 3 g | Protein: 16 g
Frequently Asked Questions:
1. Can I make this ahead of time?
Yes. You can prepare the sausage gravy a day in advance, store it in the fridge, then assemble and bake the pie when ready.
2. Can I freeze Sausage Gravy Puff Pie?
Yes. Bake fully, let it cool, then wrap tightly and freeze. Reheat in the oven at 350°F (175°C) until warmed through.
3. What can I serve with this pie?
It pairs well with a fresh green salad, roasted vegetables, or even scrambled eggs for brunch.
4. Can I make it lighter?
Use turkey sausage, low-fat milk, or even Greek yogurt in the gravy to reduce fat while keeping it creamy.
5. How long does it keep?
Stored in an airtight container, leftovers keep for up to 3 days in the fridge.
6. Do I need to drain the sausage before adding flour?
No. The rendered fat helps build the gravy base—just make sure it isn’t overly greasy.
7. Can I use store-bought gravy instead of making my own?
Yes, but making it from scratch gives a fresher flavor and creamier texture.
8. How do I prevent the pastry from burning?
If the pastry edges brown too quickly, loosely cover them with foil for the remainder of the bake.
9. Can I bake this in a pie dish instead of a baking sheet?
Yes. A pie dish will hold the filling more snugly and give a neater edge. Adjust baking time slightly if using a deeper dish.
10. What’s the secret to a flaky puff pastry crust?
Keep the pastry cold until baking, don’t over-handle it, and always brush with egg wash for a crisp, golden finish.
