Hearty Gravy Pie

Turn your morning favorite into a filling evening meal with this sausage and gravy pie. Flaky pastry holds in all that creamy, peppery sausage gravy—it's pure comfort you can cut into and share.

I tossed this combo together the first time my in-laws stayed over for Christmas. The blend of sausage and sage had everyone floating to the kitchen—and they hounded me for how to make it before their plates were empty.

Luscious Ingredients

• Puff pastry: Delivers that flaky, golden top. Grab the all-butter kind for extra flavor
• Crushed red pepper flakes: An optional dash for a spicy kick when you want it
• Ground sage: Brings cozy, herby notes that make pork special
• Black pepper: Freshly cracked gives that signature sausage pop
• Salt: Pulls all the flavors together just right
• All-purpose flour: Thickens the mix so the gravy hugs every bite, not runny or chewy
• Milk: The secret to getting that velvety, rich sauce—whole is best
• Sausage: The star for a savory bite—grab breakfast sausage with visible spices and herbs for best results

Simple Steps to Make It

Bake to Flaky Goodness:

Slice a few small vents in your top layer to let steam escape. Pop into a hot oven for 25-30 minutes, giving it a turn halfway. You want the pastry deep gold and the gravy quietly bubbling through.

Lay Down the Top Pastry:

Roll out your second sheet so it matches the bottom. Lay it over the filled pie, trim the edges so there's just a bit of overhang, and then tuck and pinch the edges with fingers or a fork.

Fill It Up:

Spoon the cooled gravy into the pie so it comes up about half an inch from the top. Smooth it out—you don't want to overpack or it'll spill while baking.

Set Up the Pastry Base:

Flour your counter and roll out the first sheet so it hangs over your dish by about an inch. Lay it in gently, pressing it into the corners without pulling.

Season and Thicken:

Mix in the salt, black pepper, sage, and red pepper flakes (if using) as your gravy simmers for five minutes. Give it a stir now and then. It should be thick enough to coat a spoon but not clump.

Build the Gravy:

Slowly whisk milk into your roux, using a swooping motion to catch any bits stuck to the sides. Crank up the heat until it bubbles, then drop it down to simmer right away.

Make the Roux:

Sprinkle flour over your browned sausage, stirring nonstop for about two minutes. Cook off the raw flour taste—you want the gravy base looking pasty and totally mixed in.

Brown the Sausage:

Crumble sausage into a hot pan and cook until every bit is browned and crispy around the edges (about 8-10 minutes). Keep breaking it up with your spoon.

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The hint of sage in this always brings back memories of my grandma’s holiday stuffings. She swore nothing says home like that herby smell wafting through the rooms. When this pie’s in the oven, I’m right back at her table on lazy Sundays—gravy dribbling off biscuits and stories flowing until we begged for one more slice.

Make It in Advance

This sausage pie does even better if you prep it the day before. Stop before baking, get it snug under some plastic, and pop it in the fridge overnight. The flavors settle and deepen while it’s chilling. When you’re ready, tack on an extra 5-7 minutes in the oven to account for the cold start.

Best Companions

This meal shines all by itself, but a few easy sides make it sing. Fresh arugula tossed with some lemony dressing cuts the richness. If you’re craving a brunch vibe, pair with fruit and maybe a mimosa. Chilly outside? Go with roasted brussels or green beans—they balance out the coziness.

Switch Up Your Gravy

This sausage gravy is just the beginning. Stir in caramelized onions for sweetness or mushrooms for an earthy bite. Try rosemary or thyme instead of sage for a different twist. Feeling Southern? Add a splash of bourbon. If you’ve got vegetarians, swap in plant-based sausage and any non-dairy milk—turns out just as hearty.

Leftover Storage & Warming Up

Slip leftovers in the fridge for three days, covered. To heat, wrap in foil and bake at 325ºF for 15-20 minutes until it’s hot all the way through. Skip the microwave if you can; it’ll skip the soggy crust risk that way. Freezing a slice? Wrap it tight—makes a super easy meal when you need comfort on the fly.

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Frequently Asked Questions

→ Is it possible to prepare this pie in advance?

Totally! Cook the sausage gravy filling a day before and chill it. Assemble and bake on the day of serving for the best flaky crust texture.

→ What type of sausage should I use for this pie?

Both breakfast sausage and country-style sausage work great. For extra flavor, try mild or spicy Italian sausage—it’s all about your preferred spice level.

→ Can I freeze the pie for later?

Yes, either bake it first or freeze it raw. If freezing raw, skip cutting the steam vents and add them when baking straight from the freezer. Baking will take an extra 15 minutes or so.

→ What side dishes go well with this meal?

Add a light, fresh green salad, some broccoli, or green beans. Even applesauce can make a sweet contrast to the savory pie.

→ Can I use homemade pastry instead of the store-bought option?

Of course! Homemade pastry adds a special touch. Traditional pie crust or puff pastry from scratch will work beautifully.

→ How will I know when the pie is fully cooked?

The pie is done when the crust gets golden and flaky. If the edges darken too fast, cover them with foil to keep them from overcooking.