Sausage Gravy and Biscuits are not only delicious, but quick, easy, and perfect for feeding a hungry crowd. This southern dish is the definition of comfort food and is incredibly filling.
Sausage Gravy and Biscuits
Growing up in Kentucky, we always enjoyed a hot filling breakfast, and most times it included biscuits. Sausage Gravy and Biscuits were always at the top of our list. It was an inexpensive and filling choice. As grown men, it’s constantly one of our selections when we dine out at Bob Evans and Cracker Barrel.
Whether you’re looking for a delightful tasty breakfast or a quick delicious solution, this receipt punches the ticket! We chose to save you time by simply selecting some store bought biscuits, allowing the dish to be ready in minutes.
Please review our recipes list for the Senior Skillet version of our delicious Southern Homemade Biscuit Recipe.
We enjoy Sausage Gravy and Biscuits year-round. It’s funny how recently, this southern classic has seemed to appear on so many restaurant menus. The problem is, it’s rarely anything close to the actual country classic. Our version offers a “bridge back to a time” when mom and granny cooked love into meals. Take a second and close your eyes… you’ll find that eight years old version of you back sitting at granny’s table. Your mind will be filled with those incredible smells, tastes, and memories!
This is a no-risk breakfast recipe that you will love to introduce to your overnight guests. Be warned that once you’ve served this to your family, they will demand it become a holiday tradition.
INGREDIENTS FOR OUR SAUSAGE GRAVY RECIPE
- Flour – All Purpose
- Black Pepper
- Pound of Sausage
- Store-Bought Biscuits or Homemade Biscuits from scratch
HOW TO MAKE OUR EASY Biscuits and Gravy
Break the raw sausage into small pieces and place the entire pound into the cast iron skillet. Cook on medium heat until browned. Remove the browned sausage from the skillet and set it off to the side.
Using the remaining oil and any fine sausage bits, add butter to the skillet to increase the needed fat to create a gravy. Heat the skillet on a medium setting to get the oil and butter hot and sizzling. Sprinkle flour over the oil/butter mixture in the pan.
Whisk together to make a light brown paste, being sure to leave no lumps.
Cook until light brown.
Gradually add in the milk, whisking constantly until gravy thickens. If the mixture gets too thick gradually add a little more milk.
Add the desired cooked sausage to the gravy until satisfied. We chose to use less than half of a pound and refrigerated the remainder for later use. Continue to heat and stir until ready to serve over an open biscuit.
Once you’ve experienced our Sausage Gravy and Biscuits, please consider giving some of our other simple southern classic dishes a spin. Take a few minutes, let your mind wander to a time long gone, and visit our other dinner, sides, and dessert recipes!
Thank you so much for choosing to spend a little time with us!
Have a wonderful safe and happy day!
- 1 lb Pork Sausage
- 1 tbsp Butter
- 3 tbsp Flour
- 2-3 cup Milk
- Salt and Pepper to taste
- Crumble sausage in large skillet and cook over medium heat until no longer pink.
- Skim out cooked sausage to bowl leaving grease in skillet.
- If there isn't much grease, add 1 tablespoon of butter to pan and melt.
- Sprinkle flour over grease and prees into fat to make a roux.
- Cook roux for several minutes.
- Gradually add milk while whisking frequently.
- When roux is blended into milk, raise temperature to medium high.
- Continue adding milk while whisking until desires thickness is achieved.
- Salt and pepper to taste.
- Add back about 1/3 of the cooked sausage.
- Serve over biscuits.
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