Sausage Gravy over Biscuits

 In Breakfast & Brunch, Comfort Food, Pork, Sauces, Southern, Under 30 Minutes

As I sat listening to the rain spattering against the screens of my spacious, little, rental apartment, I declared aloud to the room “This gravy is so good, I want to marry myself.” Lewis the resident Coon Hound and the apartments only other occupant, looked as though he would also marry me on the spot, if I would only offer him a bite.

It was May 7th, 2015. I had made sausage gravy and buttery drop biscuits and to wash it all down, a cold bottle of beer accompanied. I really felt as if my life couldn’t be more complete when I took that first, buttery bite. I had recently broken the lease on a shoddy apartment that was leaking carbon monoxide and after living with my lovely, vegetarian sister for a few months, landed a gorgeous, second level in an old, Victorian house that was going for $550/month as it was in one of the shadier areas outside the City.

I was back in the game and sausage gravy was my aim. I had never made a gravy before and for some reason, I had the preconceived notion it would be difficult. Boy was I wrong. Perhaps I should have named this “Simple Sausage Gravy”, has a nice ring to it don’t you think? But I love you all and gravy too much to limit it to sausage. It can be made from so many different things, turkey drippings, chicken drippings, hell just about any kind of drippings! But don’t take my word for it, make it! Make it and savor it with biscuits and a cold beer, and let’s thank our lucky stars we’ve avoided Carbon Monoxide long enough to revel in the goodness of gravy. Enjoy!

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Sausage Gravy over Biscuits

Difficulty: Easy

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients:

  • 1 LB your favorite Sausage (I like Jimmy Dean Hot)
  • 2 Tablespoons Flour
  • 2 Tablespoons Butter
  • 2 Cups Milk (preferably whole)
  • Salt and Pepper to taste
  • 2 Tablespoons fresh/dried herbs such as Rosemary or Sage chopped very fine (optional)
  • 8 Biscuits

Directions:

Bake a can of your favorite biscuits according to the package directions or if you’re feeling adventurous, click here to find my Biscuits with Greek Yogurt recipe.

Gravy’s go very fast so get your ingredients measured before you start cooking to avoid a burnt and untasty gravy.

Place your pan on a burner over medium heat and add the sausage, breaking it up into pieces. Cook until the sausage is browned and no longer pink. Add the butter. When the butter is melted and sizzling scatter your flour around the pan and immediately start whisking, you are making a roux.

Continue stirring until the mixture becomes thick. At this point you can move to the next step or continue to cook the roux until it becomes slightly browned. Browning the roux will give the gravy a lovely, nutty flavor but it will be delicious either way. (Traditionally a gravy is made with a “white roux” for prettier coloring).

The key here is to avoid your roux scalding to the bottom of the pan, so whisk continuously. If the roux does scald to the pan, the gravy won’t thicken (See bottom of recipe for how to fix this if it happens).

When your roux is thick and or browned, pour in 1/3rd of your milk mixture and whisk until the milk is incorporated and the mixture gets thick again taking care not to let the roux burn to the bottom of the pan.

Then repeat the process twice more, waiting for it to get thick each time. If you add your milk all at once there’s a chance the sauce will break, so slow and steady wins the gravy race. (If it’s taking forever to get thick, turn your heat up, the mixture must be almost boiling for the roux to thicken).

When the gravy has thickened enough to coat the back of a spoon, take it off the heat and stir in the salt, pepper & herbs. Taste and add more seasoning as needed. Serve immediately or hold warm on the stove.. If you are holding it warm you might need to thin it out with a couple tablespoons of warm water when you’re ready to serve it. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Liquid Measurer
  • Measuring Spoons
  • Large Saute Pan
  • Whisk
  • Wooden Spoon
  • Gravy Boat

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Sausage Gravy over Biscuits

Difficulty: Easy

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients:

  • 1 LB your favorite Sausage (I like Jimmy Dean Hot)
  • 2 Tablespoons Flour
  • 2 Tablespoons Butter
  • 2 Cups Milk (preferably whole)
  • Salt and Pepper to taste
  • 2 Tablespoons fresh/dried herbs such as Rosemary or Sage chopped very fine (optional)
  • 8 Biscuits

Directions:

Bake a can of your favorite biscuits according to the package directions or if you’re feeling adventurous, click here to find my Biscuits with Greek Yogurt recipe.

Gravy’s go very fast so get your ingredients measured before you start cooking to avoid a burnt and untasty gravy.

Place your pan on a burner over medium heat and add the sausage, breaking it up into pieces. Cook until the sausage is browned and no longer pink. Add the butter. When the butter is melted and sizzling scatter your flour around the pan and immediately start whisking, you are making a roux.

Continue stirring until the mixture becomes thick. At this point you can move to the next step or continue to cook the roux until it becomes slightly browned. Browning the roux will give the gravy a lovely, nutty flavor but it will be delicious either way. (Traditionally a gravy is made with a “white roux” for prettier coloring).

The key here is to avoid your roux scalding to the bottom of the pan, so whisk continuously. If the roux does scald to the pan, the gravy won’t thicken (See bottom of recipe for how to fix this if it happens).

When your roux is thick and or browned, pour in 1/3rd of your milk mixture and whisk until the milk is incorporated and the mixture gets thick again taking care not to let the roux burn to the bottom of the pan.

Then repeat the process twice more, waiting for it to get thick each time. If you add your milk all at once there’s a chance the sauce will break, so slow and steady wins the gravy race. (If it’s taking forever to get thick, turn your heat up, the mixture must be almost boiling for the roux to thicken).

When the gravy has thickened enough to coat the back of a spoon, take it off the heat and stir in the salt, pepper & herbs. Taste and add more seasoning as needed. Serve immediately or hold warm on the stove.. If you are holding it warm you might need to thin it out with a couple tablespoons of warm water when you’re ready to serve it. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Liquid Measurer
  • Measuring Spoons
  • Large Saute Pan
  • Whisk
  • Wooden Spoon
  • Gravy Boat

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Sausage Gravy over Biscuits 4 Servings 1 LB your favorite Sausage (I like Jimmy Dean Hot) 2 Tablespoons Flour 2 Tablespoons Butter 2 Cups Milk (preferably whole) Salt and Pepper to taste 2 Tablespoons fresh/dried herbs such as Rosemary or Sage chopped very fine (optional) 8 Biscuits
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