Sausage Cheese Pastry is a delicious blend of sausage, gravy and cheese baked on top of a flaky puff pastry. It’s a great way to wake up in the morning, especially on holidays and weekends!
Why You’ll Love It
Sausage Cheese Pastry tastes just like a giant biscuit smothered in sausage and cheese gravy! It’s the perfect brunch recipe for weekends, bridal showers, or holidays like Christmas and Thanksgiving.
It’s also a great sheet pan meal for families on the go! Just pop it in the oven, bake and cool…then watch it disappear. You can even make it for dinner and serve it with a mixed green salad! So quick and easy!
For this easy brunch recipe, you’ll need pork sausage, puff pastry, sharp cheddar cheese, a four cheese blend, milk, flour, garlic powder, sage and black pepper. All of these ingredients can be easily found at your local grocery store.
See recipe card for quantities.
How to Make Sausage Gravy
Ah, gravy. On biscuits…on toast…on just about anything. It’s a southern way of life. I’ve been known to make a mean sausage gravy. And, one of the best parts of this dish is it starts with that southern delicacy.
1 – Start by browning a pound of your favorite pork sausage in a cast iron skillet. (ad) I use mild sausage, then add my favorite spices like cracked pepper, garlic, and a little sage.
2 – Once the sausage is browned, add flour to the skillet, and cook for one minute over medium low heat. Next, add one cup of milk and stir until creamy. This gravy recipe is going to be thicker and not have as much volume as biscuit gravy because it’s going on top of puff pastry.
Preparing Puff Pastry
I use Wewalka puff pastry that comes with its own parchment paper, but if yours doesn’t, be sure to roll out the paper first.
1 – Roll down the edges all the way around, and prick the pastry with a fork. Spoon on the sausage and gravy mixture. Now, it’s time for the best thing ever…CHEESE! Sprinkle cheddar, then a blend of your favorite cheeses on top of the sausage and you’re ready to bake it up!
2 – Pop the whole thing into a 425 degree oven for 20 minutes and be amazed at what comes out when the timer goes off! Let the pastry rest for 5 minutes, then cut it into yummy slices.
Make sure you purchase puff pastry and not crescent rolls or filo dough. It should come in one large roll, not squares or circles. I recommend using Wewalka brand which comes with its own parchment paper and works great every time!
Sure! I’ve made this pastry with bacon before and it’s absolutely delicious. Ground beef or turkey is another good option. You could also skip the meat completely and use vegetables if desired. The sky’s the limit!
Yes, if you wrap it tightly and store it in an airtight container, it can be frozen for up to 3 months after baking. When ready to serve, thaw it out in the refrigerator and bake in a 350 degree oven until warmed throughout.
More Brunch Recipes
If you’re planning a brunch or special event, these recipes make a great combination!
- Pumpkin Spice French Toast
- Best Ever Blueberry Muffins
- Buttermilk Drop Biscuits
- Herbed Bacon Gravy
- Salted Caramel Sticky Buns
- Blackberry Cheese Danish (with video)
Sausage Cheese Pastry
*See notes in blog post for detailed tips, photos and instructions.
- 1 pound pork sausage
- dash of garlic powder
- dash of dried sage
- dash of cracked black pepper
- 2 Tbsp. flour
- 1 cup milk
- 1 refrigerated puff pastry
- 2 cups sharp cheddar shredded
- 1 cup four cheese blend shredded
- Preheat oven to 425 degrees.
- Brown sausage in cast iron skillet until no longer pink.
- Add garlic powder, sage and pepper.
- Add 2 Tbsp. flour and cook for 1 minute until grease absorbs.
- Add 1 cup of milk and mix well over medium low heat. Set sausage mixture aside.
- Roll out puff pastry onto a sheet pan. Roll edges inwards slightly.
- Spoon sausage mixture over puff pastry.
- Spread cheddar and four cheese blend over sausage.
- Bake in 425 degree oven for 20 minutes.
- Allow to cool for 5 minutes, then cut into 8 pieces.
- If puff pastry doesn't include parchment paper, be sure to roll out paper onto sheet pan before rolling out pastry.
- The gravy will be thicker than you may be used to so it will spread on the puff pastry sheet.
Nutrition info is an auto generated estimate.
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