Sausage Biscuit Dippers with Gravy

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.

This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of the #EasterBrunchWeek recipes. This post may contain affiliate links. Purchases through these links help support this blog at no additional cost to you. All opinions are mine alone.

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 fabulous sponsors: Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka.  You can read more about these awesome sponsors HERE. 

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. 

Shout out to Wewalka for sending us bloggers coupons to grab some of their amazing products.  You can follow them on their social media: Instagram, Twitter, and Facebook. 

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.

Sausage Biscuit Dippers with Gravy

Serve these Sausage Biscuit Dippers with Gravy at your breakfast or brunch get together. They make the perfect finger food and are easy to make. #sausage #biscuits #gravy #puffpastry #Wewalka #easypuffpastry #EasterBrunchWeek #fingerfood

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Author: Lisa Kerhin

Ingredients

For the Sausage Biscuits

• 1 sheet Wewalka Puff Pastry Dough
• 12 maple flavored sausage links Cooked
• 1 egg
• 1 tbsp water

For the Gravy:

• 3 tbsp butter
• 3 tbsp flour
• 1 cup milk
• Salt and pepper to taste

Instructions

• 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 2 1/2 X 2 1/2-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.

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