Sausage Gravy and Buttermilk Biscuits. It ain’t pretty, it’s gravy.
Sausage Gravy and Buttermilk Biscuits
Nothing says “country breakfast” more than Sausage Gravy and Buttermilk Biscuits. This hearty, rib-sticking dish is perfect for a special occasion. Especially the special occasion where you wake up and say, “I’d love to have some Sausage Gravy and Biscuits this morning.” It’s a very easy dish to prepare. I’ve lightened up the gravy and didn’t compromise one bit of the flavor. That’s a win/win.
1 pound bulk sausage
olive oil (optional)
1/4 cup a/p flour
1 1/2 to 2 cups skim milk
salt and pepper to taste
Brown one pound of bulk sausage. I prefer Jimmy Dean Original or Sage. This sausage was so lean is it gave off very little fat. I had to add a little olive oil to it just to have enough fat to make the gravy. I may have added a teaspoon or so.
After the sausage is completely browned, add roughly 1/4 cup flour. Stir well to make sure the flour and the sausage are mixed well.
I used skim milk just to lighten it up a little. You can use any milk you want to use. Start adding milk slowly to sausage stirring constantly. It’s important to make sure the sausage mixutre is getting smooth. Constant stirring is necessary for that reason. Add as much milk as you need to reach the desire consistency or until you run our of room in your skillet. Make sure you scrape up all the “goodie” in the bottom of the skillet. That’s where all the flavor lives. Add salt and pepper to taste.
Serve over High-rise Buttermilk Butter Biscuits or Easy Buttermilk Biscuits.
Jennifer M. says
I’m so glad I found this recipe! All this time I’ve been taking the sausage out of the pan and then putting the flour in, then adding the sausage back into the gravy. I’m so glad to see I don’t have to take that extra step anymore! Thanks for saving me some time!
Jackie Garvin says
Jennifer,
My way is much easier. Why mess up an extra dish when you can get by without it? Let me know how this works out for you. 🙂
Terri Stalter says
We went camping last weekend with friends, and sausage gravy was made. (not by me, I brought the boil in bag from Kroger… can you say not sooo yummy!) My husband kept telling me all week how good that sausage gravy was and that he knew I could make it if I tried. ~ I have tried to make gravy on several occasions and have never been able to perfect it in our 20 years of marriage. So, I went to the internet and found your recipe and want to thank you! It was the best gravy I have made ever!!!
Jackie Garvin says
Terri,
How wonderful! I’m thrilled that you found a recipe you like. Thank you so much for writing to me to let me know. It’s means more to me than you can imagine. 🙂
Buy Biscuits Online says
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Karen says
I love this! The only difference is when I make Otis; I add a lot of pepper to the flour & grease while cooking… Makes it so flavor able!!
Jackie Garvin says
Pepper and sausage gravy are a natural pair. 🙂
Debra says
I add diced onion and bacon.What can go wrong with bacon and onion.
While cooking the sausage add the chopped bacon and diced onion.
Jackie Garvin says
Debra,
Bacon and onion are never mistakes in my opinion!
Robert Morgan says
I have been making mine this way for years as it was how my Grandmother taught me. The only difference is I add a couple drops of Tabasco to the mixture and about a 1/4 cup of brewed coffee ( red eye Gravy) because my Grandma did it that way. Always brings back good memories.
Jackie Garvin says
Robert,
The next time I make sausage and gravy, I’m following your tip to add coffee. Thanks!
Sandra says
We always had sausage gravy and home-made biscuits for breakfast on a Saturday morning when I was a little kid. I learned to make it on my own when I moved away and got married. This is the way I learned to make this type of gravy Jackie, but…. I too, will consider using some coffee too next time around. It sounds interesting.
Jackie Garvin says
Sandra,
Doesn’t it sound interesting? I can’t wait to try it!
Joanne Anderson says
I have always craved for this recipe thanks, now I will try for week-end brekkie.
Jackie Garvin says
You’re going to make somebody mighty happy this weekend, Joanne!
Sharon Smith says
This is how I have made sausage gravy for years! Then, a few years ago, I started using seasoned flour and that made it even more flavorful! Everyone raves about my sausage gravy as the best they ever had!
Jackie Garvin says
Sharon,
I don’t even know what seasoned flour is. Do tell.
Chris Thomas says
I made this for about 40-50 people, for a social after services for our new church last Sunday. It was unanimous, the Yankee can cook… and cook Southern. They elected our first vestry of which I’ve been asked to serve as Junior Warden, and to design, build and chef our new kitchen: Quite an honor.
Here’s my secret for a single batch. Because Jimmy Dean’s sausage is so lean, I start off with a swipe of the pan with Crisco, then 3 strips of fatty bacon; rendered slowly. There’s your fat: Then the rest as usual: Heavy on the pepper, of course, along with the ol’ “Creole Torpedo” (Frank’s Louisiana Hot Sauce) on the table.
Give thanks and enjoy. God bless.
^_^
Jackie Garvin says
Chris,
May God continue to pour out His blessings to you!
I add a little bit of bacon grease if I see the sausage isn’t rendering much fat. Pork certainly is leaner now than it used to be.
How many pounds of sausage did you use for 40-50 people?
Chris Thomas says
Jackie,
I used 3 lbs. of Jimmy Dean Regular sausage. I tried something new in that I diced a pound of bacon, then removed it and most of the fat, to add the fat back as needed. I made about 2 gallons of that Southern deliciousness; accompanied by 4 dozen buttermilk biscuits. I served the bacon bits on the side in case anyone wanted to top their biscuits with it. Foolish me… of course they do. Most people went back for seconds, some thirds. Suffice it to say, there was just enough for the Vicar and I for a good hearty breakfast Monday morning before we started our next building project.
God bless. ^_^
Jackie Garvin says
Of course they wanted bacon! Who wouldn’t? It sounds wonderful, Chris. 🙂
Donna says
I use bacon drippings and brown my flour and I use water instead of milk , everything else the same as you do. This is how I was taught to make gravy by my Mom..
Sometimes instead of sausage I drop whole egg in the hot gravy as it is cooking.
Jackie Garvin says
Add egg is a new spin, Donna. Sounds great!
Chris Thomas says
Here’s an unusual twist. A couple of weeks ago we had our first vestry meeting at church. It was a breakfast meeting; and all the food was to be made on premise. We don’t have a full service kitchen with stoves and flat-tops. There’s way too many regulations. For now, we’ve got a double in-wall oven, several electric skillets, a Ninja and a couple of crock pots. I was asked by the Vicar to wow them with something called a “Charleston Benedict.” Never heard of such a thing: So I improvised. Each southern biscuit half was topped with a sausage patty, that was then topped with a poached egg. All of which was smothered-over with sausage gravy. I probably should have invited the paramedics over just as a safety precaution… just in case. Suffice it to say, everything disappeared. The plates were clean and there were no leftovers.
God bless.
Jackie Garvin says
Chris,
You have so many great ideas!
Johanna says
I love this recipe, I got it from my mother-in-law’s neighbor. On time I wasn’t paying attention and used Jimmy Dean Maple sausage. It was so good that’s all I use now.
Jackie Garvin says
I bet that would be good. Maple and sausage are a winning combination. 🙂