1 lb sausage

2 cups milk

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground sage

1/2 teaspoon crushed red pepper flakes (optional for a spicy kick)

1 package puff pastry, thawed (or homemade if preferred)

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Preheat your oven to 375°F (190°C).
In a large skillet, cook the sausage over medium heat, breaking it up into crumbles. Cook until browned and fully cooked, about 6-7 minutes.
Sprinkle flour over the sausage and stir to combine. Let the flour cook for 1-2 minutes to form a roux.
Gradually add milk to the skillet, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt, pepper, sage, and crushed red pepper flakes (optional). Adjust seasoning to taste.
Roll out the puff pastry on a lightly floured surface to fit a 9-inch pie dish. Line the dish with the pastry, pressing it into the bottom and sides, then trim any excess dough.
Pour the sausage gravy into the prepared pastry shell.
Bake for 25-30 minutes, or until the puff pastry is golden brown and crispy.
Let the pie cool for a few minutes before serving. Enjoy your Sausage, Rich Gravy, and Biscuit Pie!

For a spicier version, increase the crushed red pepper flakes or add diced jalapeños.

Use plant-based sausage or mushrooms for a vegetarian version.

Stir in shredded cheddar cheese for a cheesy twist.