Our first American-Australian fusion. We start with our own handmade pork breakfast sausage. We then make an American style breakfast gravy from scratch, using only butter, flour, milk, salt and pepper, deglazing the pan of all those flavorful brown bits left from cooking the sausages. If you've never had handmade breakfast gravy, you have not lived. And when we bake it into our pie, our pastry bottom draws some of the gravy into the crust. While it still remains as strong and stable as ever, it has an extra layer of taste baked into it. And of course, we top it with our all butter puff pastry.