Seasonings: A blend of 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon ground sage, and an optional 1/2 teaspoon crushed red pepper flakes for a hint of heat. These spices balance the richness of the gravy and enhance the overall flavor.
Puff Pastry: 1 package of puff pastry, thawed (or homemade if you’re feeling ambitious), which provides a crispy, buttery crust that contrasts beautifully with the creamy gravy underneath.
INSTRUCTIONS
Step 1: Prepare the Sausage Gravy
In a large skillet, cook the sausage over medium heat, breaking it into small crumbles as it browns. This should take about 7-10 minutes. Once the sausage is fully cooked and no pink remains, sprinkle the flour evenly over the sausage. Stir the flour into the sausage, allowing it to absorb the fat and create a roux. Cook this mixture for about 2 minutes to eliminate any raw flour taste.
Step 2: Create the Gravy
Slowly pour in the milk, stirring constantly to avoid lumps. Raise the heat slightly to bring the mixture to a gentle boil. As the gravy simmers, it will thicken. Stir frequently, scraping the bottom of the pan to prevent burning. After about 5 minutes, once the gravy has thickened, season it with salt, pepper, sage, and red pepper flakes (if using). Taste and adjust the seasoning as needed. Once done, set the gravy aside to cool slightly.
Step 3: Assemble the Pie
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