Imagine a golden, flaky pastry embracing a rich, creamy sausage gravy that promises to elevate your breakfast experience from ordinary to extraordinary. This Sausage Gravy Puff Pie combines the classic comfort of breakfast sausage gravy with the elegant texture of puff pastry, creating a dish that’s both rustic and refined. Perfect for weekend brunches, family gatherings, or when you’re craving a truly indulgent morning meal.
Ingredients
US Measurements
- 1 pound breakfast sausage
- 2 cups whole milk
- 1/4 cup 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
- 450g breakfast sausage
- 475ml 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, thawed
- 1 large egg (for egg wash)
Step-by-Step Instructions
- Prepare the Sausage Base
- Remove sausage from casings if necessary
- Heat a large skillet over medium-high heat
- Cook sausage, breaking it into small crumbles
- Cook until meat is fully browned and no pink remains (about 8-10 minutes)
- Create the Gravy
- Reduce heat to medium
- Sprinkle flour over cooked sausage
- Stir continuously for 1-2 minutes to cook the flour
- Gradually pour in milk, stirring constantly
- Add salt, black pepper, sage, and red pepper flakes
- Thicken the Gravy
- Simmer mixture for 5-7 minutes
- Stir frequently until gravy reaches a thick, creamy consistency
- Remove from heat and let cool slightly
- Prepare the Pastry
- Preheat oven to 375°F (190°C)
- Roll out thawed puff pastry on a lightly floured surface
- Transfer sausage mixture to a baking dish
- Cover with puff pastry, trimming edges
- Brush pastry with beaten egg for golden finish
- Bake to Perfection
- Bake for 25-30 minutes
- Look for a deep golden-brown pastry top
- Ensure gravy is bubbling around edges
Nutritional Information
Per Serving:
- Calories: 420
- Protein: 18g
- Carbohydrates: 22g
- Fat: 30g
- Cholesterol: 75mg
- Sodium: 680mg
Preparation Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes Servings: 6
Cooking Tips and Tricks
- Use high-quality breakfast sausage for maximum flavor
- Let the puff pastry thaw completely to ensure even baking
- Don’t rush the gravy-making process – slow cooking develops deeper flavors
- Use a cast-iron skillet for even heat distribution
- Rub dried sage between your fingers to release more aroma before adding
Variations and Substitutions
- Vegetarian Option: Replace sausage with plant-based crumbles
- Spice Lovers: Add extra red pepper flakes or a dash of hot sauce
- Gluten-Free: Use gluten-free flour and check sausage ingredients
- Dairy-Free: Substitute milk with unsweetened almond or oat milk
Frequently Asked Questions
Q1: Can I make this ahead of time? A: Yes, prepare the filling and store separately from pastry. Assemble and bake just before serving.
Q2: How do I prevent a soggy bottom? A: Ensure gravy isn’t too wet and preheat your baking sheet for crispier pastry.
Q3: Can I freeze Sausage Gravy Puff Pie? A: Freeze unbaked for up to 1 month. Thaw in refrigerator before baking.
Q4: What side dishes pair well? A: Serve with fresh fruit, scrambled eggs, or a light salad.
Q5: How long will leftovers keep? A: Refrigerate for 3-4 days, reheat in oven to maintain pastry crispness.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container
- Best consumed within 3-4 days
- Reheat in oven at 350°F (175°C) for 10-15 minutes
- Do not microwave to preserve pastry texture
Elevate your breakfast game with this irresistible Sausage Gravy Puff Pie – a perfect blend of comfort, flavor, and culinary creativity!