Ingredients:
1 lb (450 g) ground breakfast sausage
2 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk (warmed)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1 sheet puff pastry (thawed)
1 egg (beaten, for egg wash)
Fresh parsley (optional, for garnish)
Instructions:
- Cook the sausage:
In a large skillet over medium heat, cook the sausage until browned and crumbled.
Remove sausage with a slotted spoon and set aside. Leave about 2 tbsp of drippings in the pan (discard extra).
- Make the gravy:
Add the butter to the skillet with the sausage drippings. Once melted, sprinkle in the flour.
Whisk and cook for 1–2 minutes until golden and bubbly.
Slowly pour in the warm milk while whisking to avoid lumps.
Add garlic powder, onion powder, salt, and pepper. Cook 3–5 minutes until thickened.
Stir in the cooked sausage. Remove from heat.
- Prepare the puff pastry:
Preheat oven to 400°F (200°C).
Roll out puff pastry slightly and place in a greased 9-inch pie dish or baking dish.
Pour the sausage gravy mixture into the pastry shell.
- Top and bake:
Fold pastry edges over the filling (rustic style) or cover with another sheet of puff pastry (seal edges with fork).
Brush the top with beaten egg for golden color.
Bake for 25–30 minutes until puff pastry is golden brown and crisp.
- Serve:
Let cool slightly before slicing.
Garnish with fresh parsley if desired.
🍽 Serving Suggestion:
Serve warm with a side of scrambled eggs or a fresh salad for a hearty brunch or cozy dinner.