Flaky puff pastry meets creamy, savory sausage gravy in this comforting, crowd-pleasing bake. It’s like biscuits and gravy got a stylish upgrade!
What You’ll Need:
- 1 lb breakfast sausage
- 2 cups whole milk
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 1 sheet puff pastry (thawed)
- 1 egg (for brushing)
Let’s Make It:
- Preheat your oven to 400°F (200°C).
- In a skillet, cook the sausage over medium heat until nicely browned. No need to drain the fat—it’s flavor gold!
- Sprinkle the flour over the sausage and stir for about a minute to cook off the raw flour taste.
- Slowly whisk in the milk, stirring constantly until the gravy thickens. Season with salt and pepper to your liking.
- Transfer the sausage gravy into a baking dish.
- Cover with the puff pastry sheet, trimming any excess. Brush the top with beaten egg for that golden finish.
- Bake for 20–25 minutes, or until the pastry is puffed and beautifully golden.
- Let it rest for 5 minutes before diving in.