Hearty Sausage Gravy Pie

This sausage gravy biscuit pie transforms the classic Southern breakfast into a savory, show-stopping dish that's perfect for brunch gatherings or cozy family meals. The flaky puff pastry encases creamy sausage gravy for a comforting dish that always disappears quickly.

I first created this recipe when hosting an impromptu brunch for unexpected guests. Now it's requested at every family gathering and has become our Christmas morning tradition.

• Sausage provides the hearty base flavor choose breakfast sausage for authentic flavor or Italian for a twist
• Milk creates the creamy texture whole milk makes the richest gravy but 2% works well too
• All purpose flour thickens the gravy without adding flavor ensure you cook it with the sausage to eliminate raw flour taste
• Salt enhances all the flavors use kosher salt for better control
• Black pepper adds classic gravy warmth freshly cracked makes a noticeable difference
• Ground sage brings traditional breakfast sausage flavor even when using plain sausage
• Red pepper flakes introduce a gentle heat that balances the richness omit for milder palates
• Puff pastry creates the flaky golden crust all butter varieties offer superior flavor and texture

How To Make Sausage Gravy Biscuit Pie

Brown the sausage

Break the sausage into a large skillet over medium heat. Use a wooden spoon to break it into small crumbles as it cooks. Continue cooking for about 8 minutes until no pink remains and some pieces develop a deep brown crust which enhances the flavor profile.

Create the roux

Sprinkle flour evenly over the cooked sausage while continuously stirring. Allow the flour to cook with the meat for a full 2 minutes which prevents any raw flour taste in your finished gravy. The mixture will look dry and slightly paste like which is exactly what you want.

Develop the gravy

Gradually pour in the milk while whisking constantly to prevent lumps from forming. Once all milk is incorporated increase heat to medium high and bring to a gentle boil stirring frequently to prevent scorching. Reduce heat and simmer for 5 minutes or until the gravy coats the back of a spoon.

Season properly

Add salt pepper sage and optional red pepper flakes tasting as you go. The gravy should be highly seasoned as the pastry will mellow the flavors. Let the gravy cool slightly before assembling which prevents a soggy bottom crust.

Assemble the pie

Roll one pastry sheet slightly larger than your pie dish and gently press into the bottom and sides with about half inch overhang. Pour in the cooled sausage gravy spreading evenly to the edges. Top with second pastry sheet trimming and crimping edges to seal completely.

Create a beautiful crust

Cut 4 to 5 small slits in the top crust to vent steam. For an extra golden finish brush with beaten egg and sprinkle with flaky sea salt. This creates a bakery worthy appearance and enhances flavor.

Bake to perfection

Place in preheated oven for exactly 25 to 30 minutes until deeply golden brown. The pastry should puff dramatically and develop multiple flaky layers. If browning too quickly tent loosely with foil.

The ground sage is absolutely non negotiable in my kitchen. I discovered its importance when I once forgot to add it and the gravy lacked that quintessential breakfast sausage flavor. My grandmother always said sage is what transforms ordinary sausage gravy into something memorable and she was absolutely right.

Make Ahead Instructions

This pie shines as a make ahead dish. Prepare the entire pie up to the point of baking then cover tightly with plastic wrap and refrigerate overnight. When ready to serve remove from refrigerator while preheating the oven then bake as directed adding about 5 extra minutes to account for the chilled filling. The convenience factor makes this perfect for holiday mornings when you want to spend time with family rather than cooking.

Ingredient Substitutions

While traditional breakfast sausage creates that classic flavor profile you can easily customize this recipe. Try Italian sausage with a pinch of fennel for a Mediterranean twist or chorizo with smoked paprika for a Spanish inspired version. Plant based sausage works beautifully for vegetarians just increase seasonings slightly. Dairy free milk alternatives function well for the gravy though oat milk provides the closest texture to traditional dairy. For gluten free needs use a one to one gluten free flour blend and gluten free puff pastry or top with mashed potatoes instead for a shepherd's pie variation.

Southern Roots And Modern Twists

Biscuits and gravy originated as an economical meal in the Southern United States during lean times when cooks needed to stretch ingredients. Traditional versions feature homemade biscuits smothered in gravy but this pie adaptation creates a more elegant presentation while maintaining the hearty comfort food essence. The dish gained popularity beyond the South during the mid 20th century and now appears on breakfast menus nationwide. This pie version modernizes the classic making it suitable for everything from casual brunches to holiday celebrations while honoring its humble origins.

Recipe FAQs

→ Can I make this sausage gravy pie ahead of time?

Yes! You can prepare the sausage gravy filling a day ahead and refrigerate it. When ready to bake, simply bring the gravy to room temperature, assemble with the puff pastry, and bake as directed. You can also assemble the entire pie, refrigerate unbaked for up to 24 hours, then add 5-10 minutes to the baking time.

→ What type of sausage works best for this pie?

Breakfast sausage or country-style sausage works wonderfully in this dish. You can choose mild, medium, or hot varieties depending on your spice preference. For extra flavor, consider using sage-flavored sausage to complement the seasoning already in the recipe.

→ Can I use homemade biscuit dough instead of puff pastry?

Absolutely! While puff pastry creates a flaky, golden crust, you can substitute homemade or store-bought biscuit dough. Roll the biscuit dough to about 1/4-inch thickness and use it for both the bottom and top crusts. The texture will be more tender and less flaky but equally delicious.

→ What sides pair well with sausage gravy pie?

This hearty pie pairs beautifully with lighter sides like a simple green salad, roasted vegetables, or fresh fruit. For breakfast or brunch, serve with scrambled eggs and fresh berries. For dinner, consider steamed green beans, roasted Brussels sprouts, or a tangy coleslaw to balance the richness.

→ How can I make the gravy thicker or thinner?

For thicker gravy, you can add an additional tablespoon of flour when cooking with the sausage, or let it simmer longer to reduce. For thinner gravy, add more milk, a quarter cup at a time, until you reach your desired consistency. Remember that the gravy will thicken slightly as it cools and again during baking.

→ Can I freeze this sausage gravy pie?

Yes, you can freeze this pie either before or after baking. To freeze unbaked, assemble the pie, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 15-20 minutes to the baking time. For baked pies, cool completely, wrap well, and freeze. Reheat in a 350°F oven until heated through.