Sausage Gravy and Biscuits
Comments(10)
One of my favorite breakfast foods is Sausage Gravy and Biscuits, but I’m really picky. I’m about to tell you how I make my sausage gravy. I won’t go so far as to say that it’s the best Sausage Gravy in the world, but everyone I’ve made it for loves it. Since my mother reads this, I’ll go ahead and add the disclaimer now that she’s the one who taught me how.
Anyways, on to the good stuff!
What You’ll Need
Sausage (I go for mild, but you can go hotter if you want. You definitely don’t want any “special” sausage… no maple, no Italian, etc. Just regular breakfast sausage), Milk, Flour, Salt, Pepper, and Biscuits. I usually go for the buttermilk biscuits, but I’m good grabbing the wrong kind. These are “Butter Tastin’” biscuits and they worked out just fine.
Start Cooking
I like to tear up my biscuits and pour the gravy over the top. Because of this, I always start the biscuits before I do anything else. I want them to get out of the oven before the gravy is done so they’ll cool enough to handle. Now, you could be really ambitious and make your own biscuits if you want, but as for me, I think the folks at Pillsbury have done a fine job. So go ahead and make those according to package directions.
While your biscuits are baking, start browning your sausage. Make sure you cook it thoroughly! We don’t want to get sick from our yummy breakfast!
When your sausage is browned, just leave it in the pan. Don’t do ANYTHING to it… no draining, no rinsing. You want to keep any and all grease in the pan. You’re going to pour in enough flour to coat the sausage and soak up any grease in the pan. This is what’s going to give your gravy good flavor! I always pour in a little extra flour, just for good measure.
This is what my pan looked like when I was ready to add the milk. At this point, you are just going to pour milk into your pan until you’ve got your sausage and flour mixture good and covered.
Salt and pepper to taste. Then you’re just going to let it cook over a medium heat until it thickens, making sure to stir it occasionally. You’ll have to judge how much heat you need… you want it to cook, but you don’t want to be burning the bottom while you’re waiting for it to thicken.
In the meantime your biscuits should have finished baking.
Mmm… don’t those look good?? So they’re going to sit there and cool off a little bit until your gravy is finally done.
Here’s my finished gravy. Is your stomach rumbling yet? Cause mine sure is!! Now you’ll want to grab two biscuits and tear them up on your plate. This is why you wanted the biscuits to cool a little bit… cutting them up with a fork just doesn’t have the same effect. Sure, you could probably split them open and pour gravy on top, but again… it just wouldn’t be the same.
Finally you’re ready to scoop a generous helping of Sausage Gravy on top. If you didn’t salt and pepper enough during the cooking process, don’t be afraid to add a little more now if you need it.
Doesn’t that look good?
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Just like mom used to make! Looks sooooo yummy!
Thank you for sharing your easy to follow Biscuit and Gravy. I will cook this for the Seniors.
I stumbled upon this site and am so glad I did. This sausage gravy was SO easy, and even my picky 3 year old ate it!
Thanks for the recipe!
Looks delicious. Similar to the way I make mine, but a little different. Sometimes I will use the ‘Grands’ biscuits, sometimes Bisquick Cheddar & Garlic drop biscuits – good either way. I discovered Souther Quality Country Style sausage patties a while back and I use those as I have them handy and they are really tasty. I saute three sausage patties until they are golden and are nicely crisp on the outside. When they are done, put them on a paper towel to drain. Drain almost all of the grease but make sure all the bits stay in the pan. Deglaze the pan with 1 – 2 tablespoons of butter or margarine (Smart Balance in my case). Once the pan is deglazed, sprinkle in 1 – 2 tablespoons of flour – just like a roux. Don’t let it brown though or you’ll end up with dark gravy. Whisk well to make sure the lumps dissolve. A bit at at time, add milk until the gravy is at the right thickness. As the gravy cooks, mince the sausage patties. Salt & pepper to taste, add the sausage and let cook for a few minutes, alway whisking to make sure it doesn’t burn. If you haven’t made fresh biscuits (I usually make enough to last for two breakfasts), heat your biscuits. Break them up, cover with delicious sausage gravy and enjoy! Sometimes I will sprinkle with a little shredded cheese for variety.
I love sausage gravy and at one point got a recipe for it off allrecipes.com because my mom’s recipe wasn’t doing anything for me…because she used hamburger, not sausage.
I’ll have to try this one. 
That is TOTALLY the way I learned to make it. Just sprinkle the flour on. And as far as hamburger gravy, are we the only family that ate “bread and gravy” for supper? Gawd how I loved that stuff. And the funny thing was, we ran cattle so we had plenty of food, but we were totally a “bread and gravy”, spaghetti, or beans family. (Saw you over at Drew’s place)
[...] already posted these dishes, and it just doesn’t make sense to post and say “Oh, I made Sausage Gravy and Biscuits, or I made Johnny [...]
i am having a big meeting brunch today and i’ll definately use it!
I’ve tried to make sausage gravy three times now. I can’t ever get it to thicken up like that and I’ve left it simmer for sometimes up to 30 minutes. It’s always soupy, I’ve been making the brown gravy though by cooking the flour until brown before adding any milk.
I’ve been using Bob Evans breakfast sausage and I don’t think it has enough grease. Just this morning I used some butter to try to substitute the missing grease but it still comes out very soupy (simmered 25min). I’ve looked up tons of recipes and the typical is about 1lb sausage = 4 tbsp flour = 3-4 cups of milk. I’ve used 1lb sausage, 4 tbsp flour and only 2 cups of milk and just got a soupy sausage dense gravy.
If you have any idea what I’m doing wrong I’d love to hear it! zX27z@hotmail.com email me some tips ! =)
I like to add sour cream in place of about 1/4 of the milk. It gives it a creamier, slightly tangy flavor. Also, maple sausage in gravy is good in my book. Not so much with the Pillsbury biscuits. I grew up on homemade, and nothing tastes the same to me.