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Serve these Sausage Biscuit Dippers with Gravy at your next breakfast or brunch get together. They make the perfect finger food and are easy to make.
It’s the middle of the week with #EasterBrunchWeek and I’m loving all the recipes I’m seeing from everyone. New favorites are sure to be made with the delicious recipes. Be sure to visit the recipes by using the #EasterBrunchWeek hashtag on social media and just a reminder to enter giveaway. This week, we’re sharing loads of Easter recipes and celebrating the upcoming holiday with an amazing giveaway, sponsored by Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors and the prizes for the giveaway HERE. Also, you can enter the giveaway below the recipe.
I’m a northern girl and we had creamed chipped beef on toast for breakfast not biscuits with sausage gravy. Now that I’ve lived in the south most of my adult life, I’ve come to embrace a good biscuit and gravy meal every now and then. So when I heard that Wewalka was a sponsor for this week’s event, I knew right away what I wanted to make. Their puff pastry and pizza dough is nothing short of super delicious and can be used for so many recipes. Plus, a huge bonus with their products is that include oven-safe parchment paper for “no-mess” baking.
With so many options to be served at brunches, I love the finger foods the best. That’s where these Sausage Biscuit Dippers and Gravy come to life. Who can resist a sausage link wrapped in puff pastry and then dipped into homemade white gravy? I sure can’t!
The recipe is so simple, seriously!
Tips for this Recipe:
When using the pastry puff dough, you can either use your hands to press it out to the size indicated in the recipe or use a rolling pin. Also, I really didn’t measure each cut, I just eyeballed it.
Don’t skip the egg wash step for the outside of the dough, it makes the puff pastry shiny and golden brown.
I used maple flavored sausage links and saved the drippings from frying them to use in the gravy. If there’s not enough of the drippings, add up to two tablespoons of butter when making the gravy.
Also, you can use pre-cooked sausage links to make the recipe even quicker.
When making the gravy, be sure to whisk constantly while it’s thickening or you’ll end up with a clumpy mess. Been there, done that!
If you want to change up the sausage biscuits, add a little bit of shredded cheese with the sausage link inside the puff pastry dough.
*Bonus tip: if you are serving these for brunch, you can pour the gravy into individual serving containers so that each person can have their own serving. You’re going to want to “double dip” those biscuits.
- 1 sheet Wewalka Puff Pastry Dough
- 12 maple flavored sausage links, Cooked
- 1 egg
- 1 tbsp water
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- Salt and pepper, to taste
- Preheat oven to 400 degrees and prepare a baking sheet by lining it with parchment paper (or you can spray with non-stick spray).
- In a small bowl, beat egg and add the tablespoon of water to make an egg wash. Set aside.
- Roll the pastry dough out so that it measures about 10 X 10-inches square. Using a sharp knife, or a pizza cutter, cut the sheet into 12 squares that measures about 2½ X 2½-inches.
- Brush a small amount of egg wash on one end of a dough square, and place a cooked sausage link at the opposite edge of the square.
- Holding the dough close to the sausage link, roll down to the egg wash and press tightly to seal.
- Place on prepared baking sheet and brush the top with a little bit of the egg wash.
- Bake for 15 minutes, until golden brown. Remove from oven and place on platter, serving along side the white gravy for dipping.
- While the sausages are baking, prepare the white gravy: If you have drippings left from the frying the sausages, use that along with enough butter to equal 3 tablespoons. Otherwise, just use the 3 tablespoons of butter.
- Melt the butter in a small pot over medium heat on the stove top. Once the butter is melted, add the flour and whisk, it will be thick, this is okay.
- Slowly add the milk while continuing to whisk to avoid lumps. Whisk until smooth and no lumps.
- The gravy will thicken as it’s cooking. If it’s too thick, thin with a little more milk to your desired consistency.
- Season with salt and pepper to your tastes.
- Pour into a serving bowl and serve with sausages biscuit dippers.
Enter the Easter Brunch Week Giveaway
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!
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