Ingredients You’ll Need
- 1 lb breakfast sausage – Choose a seasoned one with visible herbs if possible
- ¼ cup all-purpose flour – Thickens the gravy
- 2 cups whole milk – 2% works too, but whole milk is creamier
- 1 tsp salt – Kosher salt gives better flavor balance
- ½ tsp black pepper – Freshly cracked gives the best punch
- ½ tsp ground sage – Don’t skip it; it makes the whole dish sing
- ½ tsp crushed red pepper flakes (optional) – Adds a subtle heat
- 1 package puff pastry, thawed – Go with all-butter for best results
Let’s Make It!
Step 1: Brown the Sausage
In a large skillet, cook the sausage over medium heat, breaking it into small pieces. Let it brown evenly — you’re looking for little golden bits on the bottom (that’s flavor!). Takes about 7–8 minutes.
Step 2: Build the Gravy
Sprinkle flour over the sausage and stir well to coat. Cook for 2 minutes to get rid of the raw flour taste. Gradually pour in the milk, whisking as you go to avoid lumps. Turn up the heat to medium-high and stir until it begins to bubble and thicken.
Step 3: Season and Simmer
Lower the heat and stir in salt, pepper, sage, and red pepper flakes if using. Simmer for about 5 minutes until the gravy thickens to a scoopable consistency. Set aside.
Step 4: Assemble the Pie
Preheat oven to 375°F (190°C). Roll out one puff pastry sheet and press it into a 9-inch pie dish, leaving some overhang. Spoon the sausage gravy into the crust and spread evenly.
Roll out the second sheet and place it on top. Trim excess and crimp the edges to seal. Cut a few small slits in the top to let steam escape.
Step 5: Bake
Bake for 25–30 minutes, or until the top is puffed and golden brown. Let it rest for 10 minutes before slicing to let the filling set.