Introduction
Imagine a dish that combines the hearty comfort of classic Southern sausage gravy with the delicate, flaky layers of a golden puff pastry. This Sausage Gravy Puff Pie is a culinary adventure that transforms a traditional breakfast staple into an elegant, crowd-pleasing meal. Perfect for weekend brunches, family gatherings, or when you’re craving a indulgent morning treat that bridges rustic home cooking with gourmet presentation.
Ingredients
US Measurements
- 1 pound (454g) breakfast sausage
- 2 cups (480ml) whole milk
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes
- 1 sheet puff pastry, thawed
- 1 large egg (for egg wash)
Metric Measurements
- 454g breakfast sausage
- 480ml whole milk
- 30g all-purpose flour
- 5g kosher salt
- 2g freshly ground black pepper
- 2g ground sage
- 2g crushed red pepper flakes
- 1 sheet puff pastry
- 1 large egg (for egg wash)
Step-by-Step Instructions
1. Preparation
- Preheat oven to 375°F (190°C)
- Thaw puff pastry at room temperature
- Have all ingredients measured and ready
2. Sausage Cooking
- Heat a large skillet over medium-high heat
- Add breakfast sausage
- Break sausage into small crumbles
- Cook until completely browned and no pink remains
- Drain excess fat if necessary
3. Gravy Base
- Reduce heat to medium
- Sprinkle flour over cooked sausage
- Stir continuously for 1-2 minutes
- This creates a roux that will thicken the gravy
4. Liquid Addition
- Slowly pour in milk
- Add salt, black pepper, sage, and red pepper flakes
- Whisk constantly to prevent lumps
- Simmer until gravy thickens (about 5-7 minutes)
5. Assembling the Pie
- Transfer sausage gravy to a baking dish
- Roll out puff pastry to fit the dish
- Carefully place pastry over gravy
- Trim edges, allowing slight overhang
- Cut 2-3 small vents for steam
6. Finishing and Baking
- Beat egg and brush over pastry
- This creates a golden, shiny crust
- Bake for 25-30 minutes
- Look for deep golden-brown pastry
- Gravy should be bubbling underneath
Nutritional Information
Per Serving (approximately):
- Calories: 420-450
- Protein: 18-20g
- Carbohydrates: 25-30g
- Fat: 28-32g
- Cholesterol: 70-80mg
- Sodium: 600-650mg
Cooking Tips and Tricks
- Choose high-quality sausage with visible herbs
- Use whole milk for richest flavor
- Rub dried sage between fingers to release oils
- Don’t rush the roux-making process
- Ensure puff pastry is completely thawed
- Venting the pastry prevents soggy bottom
Variations and Substitutions
- Use turkey sausage for lighter option
- Replace milk with half-and-half for extra richness
- Add shredded cheese to gravy
- Use gluten-free flour for alternative
- Swap sage for thyme or rosemary
- Make vegetarian version with plant-based sausage
Frequently Asked Questions
Q1: Can I make this ahead of time? Prepare gravy in advance, refrigerate, and assemble just before baking.
Q2: How do I store leftovers? Refrigerate in airtight container for 3-4 days. Reheat in oven to maintain pastry crispness.
Q3: Can I freeze this pie? Yes, freeze unbaked for up to 2 months. Bake directly from frozen, adding 10-15 minutes to cooking time.
Q4: What can I serve with this? Serve with fresh fruit, scrambled eggs, or a light salad.
Q5: Can I use different meat? Ground breakfast turkey or chorizo work well as substitutes.
Storage and Make-Ahead Tips
- Cool completely before storing
- Refrigerate within 2 hours of cooking
- Best consumed within 3-4 days
- Reheat in oven at 350°F (175°C) for crispiest pastry
- Do not microwave to maintain texture
A true celebration of comfort food, this Sausage Gravy Puff Pie brings together the best of Southern cooking and French pastry techniques!