Ingredients:
-
1 lb breakfast sausage
-
¼ cup all-purpose flour
-
2 cups whole milk
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp ground sage
-
½ tsp crushed red pepper flakes (optional)
-
1 package puff pastry, thawed
👩🍳 Instructions:
1. Brown the Sausage:
In a large skillet over medium heat, cook the sausage, breaking it into crumbles. Let it develop some golden bits for added flavor (about 7–8 minutes).
2. Make the Gravy:
Sprinkle the flour over the browned sausage and stir to coat. Cook for 2 minutes to eliminate the raw flour taste. Slowly pour in the milk while whisking to prevent lumps. Raise the heat and stir until the mixture thickens.
3. Season:
Add salt, pepper, sage, and red pepper flakes. Simmer on low for about 5 minutes until the gravy is thick and scoopable. Remove from heat.
4. Assemble the Pie:
Preheat oven to 375°F (190°C). Line a 9-inch pie dish with one puff pastry sheet. Spoon in the sausage gravy. Cover with the second pastry sheet, trim the edges, and crimp to seal. Cut a few slits on top for steam release.
5. Bake:
Bake for 25–30 minutes until the crust is golden and puffed. Let the pie rest for 10 minutes before slicing to allow the filling to set.
🍽️ Serving Tips:
-
Pair with eggs, a simple salad, or roasted veggies.
-
Leftovers? They reheat beautifully for breakfast the next day.