Why make this recipe
Sausage gravy biscuit pie is a delicious comfort food that combines savory sausage with creamy gravy, all wrapped in flaky, buttery pastry. This dish is perfect for breakfast, brunch, or any meal when you want something warm and satisfying. It’s easy to make, and the combination of flavors will leave everyone asking for seconds.
How to make sausage gravy biscuit pie
Ingredients
- 1 lb sausage
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional for a spicy kick)
- 1 package of puff pastry, thawed (or homemade if you prefer)
Directions
- Cook the sausage in a large skillet over medium heat until browned, breaking it up into smaller pieces as it cooks.
- Sprinkle the flour over the cooked sausage and stir it in. Let it cook for about 2 minutes.
- Gradually pour in the milk while stirring constantly. Increase the heat to medium-high until the mixture comes to a boil.
- Reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season with salt, pepper, and sage.
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing some overhang around the edges.
- Pour the sausage gravy into the pastry-lined dish, spreading it evenly.
- Roll out the second sheet of puff pastry and place it over the top of the sausage gravy. Trim any excess pastry and crimp the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- Place the pie on the middle rack of your preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
- Let the pie cool for a few minutes before slicing. Serve warm and enjoy the hearty layers of sausage, gravy, and flaky pastry.
How to serve sausage gravy biscuit pie
Sausage gravy biscuit pie is best served warm. You can enjoy it on its own, or pair it with a side of fresh fruit or a simple green salad for a balanced meal. This pie also works well for brunch when served alongside eggs or hash browns.
How to store sausage gravy biscuit pie
To store any leftover pie, let it cool completely. Wrap the pie tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days. To reheat, place slices in the oven or microwave until warmed through.
Tips to make sausage gravy biscuit pie
- Use a good quality sausage for the best flavor. You can choose spicy or mild sausage based on your preference.
- For a healthier option, you can substitute half-and-half or almond milk for the regular milk.
- Don’t skip the spices like sage and black pepper; they enhance the overall flavor of the gravy.
Variation
For a twist, you can add some sautéed vegetables like onions, bell peppers, or mushrooms to the sausage gravy. This will add more flavor and texture to your pie.
FAQs
1. Can I use different types of meat?
Yes, you can substitute the sausage with ground turkey, chicken, or even a meatless option for a vegetarian pie.
2. Can I make the gravy ahead of time?
Absolutely! You can prepare the sausage gravy a day in advance. Just reheat it before pouring it into the pastry.
3. Is it necessary to use puff pastry?
Puff pastry gives a flaky texture, but you can use a regular pie crust if you prefer. Just make sure to adjust the cooking time accordingly.
Sausage Gravy Biscuit Pie
Ingredients
For the sausage gravy
- 1 lb sausage Use a good quality sausage for the best flavor.
- 2 cups milk You can substitute half-and-half or almond milk for a healthier option.
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper Don't skip the spices; they enhance the overall flavor.
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes Optional for a spicy kick.
For the crust
- 1 package puff pastry, thawed You can use homemade pastry if you prefer.
Instructions
Cooking the gravy
- Cook the sausage in a large skillet over medium heat until browned, breaking it up into smaller pieces as it cooks.
- Sprinkle the flour over the cooked sausage and stir it in. Let it cook for about 2 minutes.
- Gradually pour in the milk while stirring constantly. Increase the heat to medium-high until the mixture comes to a boil.
- Reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season with salt, pepper, and sage.
Preparing the pie
- Preheat your oven to 375°F (190°C).
- Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, allowing some overhang around the edges.
- Pour the sausage gravy into the pastry-lined dish, spreading it evenly.
- Roll out the second sheet of puff pastry and place it over the top of the sausage gravy. Trim any excess pastry and crimp the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- Place the pie on the middle rack of your preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and flaky.
Serving
- Let the pie cool for a few minutes before slicing. Serve warm and enjoy the hearty layers of sausage, gravy, and flaky pastry.