Amazing 1 Breakfast Sausage Rolls With Gravy Frosting

Are you tired of the same old scrambled eggs and toast staring back at you on a lazy Sunday morning? I get it; breakfast needs some serious excitement sometimes! That’s why I’m here to introduce you to my ultimate indulgence: savory sausage rolls topped with a decadent, piping hot sausage gravy frosting. Yes, you read that right—frosting made of gravy! I first tried this concept for a brunch party last spring, and wow, my guests went absolutely wild for these Breakfast Sausage Rolls With Sausage Gravy Frosting.

It’s the perfect marriage of flaky pastry, savory ground sausage, and that unbelievably creamy, pepper-flecked gravy smothering the top. Forget the sweet stuff; this is how breakfast should taste when you want something truly hearty and memorable. Trust me, you’ll want to clear your schedule for this one.

Why You Will Love These Breakfast Sausage Rolls With Sausage Gravy Frosting

Honestly, what isn’t there to love here? These aren’t just rolls; they are a full-on breakfast performance! They hit every note you want in a weekend morning meal. You get that fantastic contrast between the flaky, golden pastry and the rich, savory topping.

• Quick Assembly Using Store-Bought Pastry

I always have a pack of pie crusts tucked away in the fridge, and that’s how we make this happen so fast! Since we are using ready-made crusts, you are already halfway to the oven. It keeps the prep time super short, which is a win on any morning.

• The Unique Savory Frosting Element

Forget the sugary glaze! The sausage gravy frosting is the star here. It’s creamy, peppery, and just gorgeous spread thick over the warm pastry. These Breakfast Sausage Rolls With Sausage Gravy Frosting offer that unbelievable savory punch everyone craves for a hearty breakfast.

Essential Ingredients for Breakfast Sausage Rolls With Sausage Gravy Frosting

When you look at the ingredient list for these fantastic rolls, you’ll see we’re keeping things simple so the flavors really shine through. It’s all about quality components, especially for that signature frosting!

I’ve split the list into the two main parts: the pastry that holds the sausage, and the glorious gravy we slather on top. Don’t worry about finding obscure items; most of this is pantry or fridge staples!

Ingredients for the Savory Sausage Rolls

• One full package (that’s 14.1 ounces!) of refrigerated pie crusts—don’t try to be fancy and make your own unless you have all morning!
• One pound of breakfast sausage, and make sure you take the casings off first. We want that meat loose and ready to spread!

Ingredients for the Sausage Gravy Frosting

This is where the magic happens. If you’re ever running low on milk, you could try making homemade heavy cream first, like this trick suggests, but whole milk is the traditional way for that perfect richness!

• A half cup of all-purpose flour for building our roux base.
• Three full cups of whole milk—I really recommend whole milk here for the best creaminess!
• One teaspoon of salt, half a teaspoon of black pepper (freshly ground works wonders), and just a little kick from a quarter teaspoon of cayenne pepper.

Step-by-Step Preparation of Breakfast Sausage Rolls With Sausage Gravy Frosting

Okay, let’s get these beauties into the oven! My grandmother always said that good cooking is about following directions closely the first time, then using your instinct later. This recipe demands a little precision upfront so those savory rolls turn out perfect, much like when you’re focusing on getting that perfect rise on your quick oat bread.

Preparing and Rolling the Sausage Pastry

First things first, get your oven hot! We’re preheating it to 400 degrees Fahrenheit and lining two baking sheets with parchment paper. That parchment paper is your best friend, trust me! Unroll those refrigerated pie crusts and dust your surface lightly. You need to slice each crust into six equal rectangles. Then, grab that de-cased sausage and spread it super thinly over each piece, making sure you leave a little border around the edges.

Now, roll each one up tightly, starting from the long side, creating a nice log shape. Seriously pinch those seams closed! If you miss a spot, your sausage filling will try to escape, and we don’t want that mess.

Baking the Sausage Rolls

Place them seam-side down on the prepared sheets. Pop them into that hot oven and let them bake for about 18 to 20 minutes. You’re looking for a beautiful, golden brown crust, and obviously, you need to ensure that sausage filling is cooked all the way through. Once they look perfect, pull them out and let them cool just slightly while we whip up the best part!

Making the Sausage Gravy Frosting

While the rolls are baking, start on that incredible gravy frosting! Over medium heat, brown any extra sausage drippings you saved, or just melt in 2 tablespoons of butter if your rolls were neat and tidy. Whisk in that half cup of flour quickly until it forms a little paste and cooks for about a minute. Then, you absolutely must add your 3 cups of milk slowly, whisking constantly to avoid lumps. Keep stirring often until the gravy is thick enough to coat the back of your spoon—this usually takes about 5 to 7 minutes. Pull it off the heat and stir in your salt, black pepper, and the spicy cayenne!

Assembling the Breakfast Sausage Rolls With Sausage Gravy Frosting

The grand finale! You want the rolls to be warm, transferred right from the cooling rack to your serving platter. Take that warm, rich sausage gravy and spoon it or pipe it right over the tops of the rolls—treat it exactly like you’re frosting a cupcake! Because this gravy sets up fast, you must serve these immediately for the ultimate experience. Enjoy the warmth!

Tips for Perfect Breakfast Sausage Rolls With Sausage Gravy Frosting

Achieving perfection with these savory rolls is totally doable, even if you’re new to making gravy from scratch! It’s all about paying attention to a couple of little things that make a huge difference in the final product. My biggest tip, honestly, is to keep moving when you make the roux; don’t let that flour burn!

Achieving the Ideal Frosting Thickness

If you want that really thick, pipeable consistency for your Breakfast Sausage Rolls With Sausage Gravy Frosting, you just need to be careful with the milk measurement. If your gravy looks a bit runny after it cools down slightly, don’t panic! Just go back to the stove and let it simmer uncovered for a few extra minutes to evaporate some moisture. Less milk equals a thicker topping, plain and simple.

Sealing the Rolls Properly

This is critical! When you roll those logs of sausage and pastry, you need the edges to stick together like glue. I always use my fingertips to really press the seams down hard. If you’re worried about leakage, grab an old fork and gently press the tines along the seam line to crimp it shut. That fork lock doesn’t just look nice; it keeps all that lovely sausage contained while it bakes up golden!

If you ever decide you want to graduate from pie crusts, maybe try making your own homemade puff pastry next time—it completely changes the texture!

Make-Ahead and Storage for Your Breakfast Sausage Rolls With Sausage Gravy Frosting

I know mornings are crazy, so making part of this ahead of time is a lifesaver! You can absolutely assemble the raw sausage rolls completely, seal them up tight, and tuck them into the fridge for up to 24 hours before you plan to bake them. Just slap them on a parchment-lined tray and cover securely.

Now, for the gravy frosting! You should never frost the rolls until you are ready to serve them, because the gravy will soak into the pastry. You can make the sausage gravy ahead of time, too! Store it in an airtight container in the fridge. When you’re ready to eat, reheat it gently on the stove, stirring often. If it seems too thick after chilling, just whisk in a tiny splash of milk until it’s luscious again. If you love prepping ahead for the week, check out my tips for freezer-friendly breakfast burritos for inspiration!

Variations on Breakfast Sausage Rolls With Sausage Gravy Frosting

Just because this recipe is perfect doesn’t mean we can’t play around a little, right? I love tweaking things based on what I have or what I’m craving!

If you’re feeling bold, switch out that mild breakfast sausage for some spicy Italian sausage, or maybe mix in some dried sage and thyme if you prefer an herby flavor profile. That’s all in the filling!

For the pastry, while the pie crust is quick, sometimes I’ll cheat with store-bought puff pastry. Wow, talk about flaky heaven! The result is a lighter roll, but remember it might brown faster.

And don’t stop at the cayenne in the gravy! A little pinch of dried mustard powder really brightens up that sausage gravy frosting. If you enjoy savory baking in general, you might even like my take on savory cookies. The possibilities are endless!

Serving Suggestions for Breakfast Sausage Rolls With Sausage Gravy Frosting

Because these Breakfast Sausage Rolls With Sausage Gravy Frosting are so rich and satisfying, you don’t need a huge spread to go with them. Seriously, a little something on the side is perfect to cut through all that savory goodness.

I usually serve them alongside a big bowl of bright, fresh fruit—nothing too complicated! My favorite is a simple fresh breakfast fruit salad because the clean sweetness is the perfect counterpoint to the peppery gravy. If you’re serving these for brunch, a light, lightly dressed side salad with some crisp greens works wonderfully too! It just balances everything out perfectly.

Frequently Asked Questions About Breakfast Sausage Rolls With Sausage Gravy Frosting

I always get so many questions when people first see these rolls because they look so extra! Here are a few things people ask me most often about making sure these Breakfast Sausage Rolls With Sausage Gravy Frosting turn out exactly right.

Can I use a different type of pastry for these sausage rolls?

You totally can! While the refrigerated pie crust gives you that nice, somewhat dense, comforting pastry bite that holds up well under the weight of the gravy, puff pastry would make these rolls incredibly flaky and lighter. Just watch the oven time, because puff pastry cooks faster. I’ve even seen people use pre-made biscuit dough cut into rectangles, but you’ll lose that classic roll structure. For an authentic experience, stick to the pie crust!

How do I make the sausage gravy frosting thicker or thinner?

This is entirely up to your personal preference for your sausage gravy! If you want that super thick, almost pipeable frosting that holds sharp edges, cook the roux (flour and fat mixture) for an extra minute or two before adding the milk, and definitely start with slightly less milk than the recipe calls for (say, 2 ¾ cups). If it ends up too thick after chilling or setting, just whisk in another tablespoon of hot milk right before serving to thin it out to your liking.

Is this considered a healthy savory breakfast option?

Let’s be honest here: this is pure, unadulterated comfort food, not a light salad! It’s incredibly hearty, which is why it keeps you full until lunchtime—great motivation for a big day! If you want to nudge it toward a slightly better profile for a savory breakfast, try using a leaner ground sausage, or swap the whole milk for 2% milk in the gravy. But in my book, this recipe is a treat, and treats are important!

Estimated Nutritional Data for Breakfast Sausage Rolls With Sausage Gravy Frosting

Now, I have to give you the grown-up info, right? Because these Breakfast Sausage Rolls With Sausage Gravy Frosting are so rich and delicious, you need to know what you’re diving into! Based on the ingredients list we used—especially that creamy gravy—here’s a rough estimate based on one roll serving.

Please remember these numbers are just guides! The exact brands of sausage or the amount of fat left in the pan will change things slightly, but this gives you a ballpark figure for your very hearty, delicious savory breakfast.

• Calories: Around 450 per roll
• Fat: Roughly 30 grams
• Protein: A solid 20 grams!
• Carbohydrates: About 25 grams

Share Your Experience Making This Dish

I truly hope you loved making these as much as I love eating them! Now it’s your turn. Please come back and give this recipe a rating out of five stars—it helps me know what home cooks like you really enjoy.

I always love seeing how you tweak things at home! Did you get any good leftovers? If you want to chat about your baking adventure or share modifications, drop a comment below. For example, what spice did you add to your sausage filling? I always look forward to hearing from you over on the contact page!

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