This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

Biscuits and Sausage Gravy

bulk pork sausage

butter

all-purpose flour

salt

pepper

milk

biscuits

Nice start..but real sausage gravy uses the dripping from the sausage. Why drain the fat only to add butter back in.?? 😕

Delicious!  I first had sausage gravy while working at a Bob Evans restaurant in WV. This recipe is just as good!  (I use a pound of sausage and double the other ingredients.)

This was TOTALLY delicious!  My husband and kids loved it, and so did I.  The recipe as-is only serves 2 and I had a pound of sausage.  We like our sausage gravy to be really meaty, so I used the entire pound of meat (4X the recipe) but only doubled the other ingredients so that it ended up having twice the meat.  It was amazing and perfectly super meaty.  My sausage did not produce much grease, and the grease is tasty, so I did not drain off the grease, and I still used the butter as well.  I agree with the other review that when you add in the flour, it needs to be cooked for a minute or two.  Served it over Pillsbury Grands biscuits.  The whole family told me to save this stick-to-your-ribs, southern comfort food recipe!

If you don't want your gravy to taste like flour or raw dough, you need to let it cook for a minute or so before adding the milk. Just move it around for a minute so it doesn't burn. Flour is raw and needs to be cooked. Also, if your sausage has a higher fat content, it won't need butter. Just make sure you add enough flour to no longer have grease puddles in the pan.

Very good. I brown my flour a little before gradually adding my milk.

I don’t use butter, just the drippings from the sausage. Add the flour and mix with the sausage, salt, pepper and a little red pepper flakes for a bit of a kick. I use 1/2 n 1/2.

I don't understand why you drain the sausage grease only to add butter. It seems to defeat the purpose of the gravy having the rich sausage flavor being infused instead of the lack or blandness some reviewers have noted in using butter or margarine. The rendered sausage fat does just fine in making the gravy and has been the technique used for 10 generations here. Just use the recommended amount of sausage fat to brown the flour (self-rising flour makes a quicker thickening gravy) to make the gravy.

Now this is real country gravy, old fashion and brings back memories of my youth! I follow this recipe because it’s exactly the way that our family has always cooked it sometimes I use bacon. But this is a wonderful recipeIt should be followed the way that it is written if you want true country gravy!

My good friend from Alabama, taught me to use a hot sausage like JImmy Dean or Bob Evans and use the dripping from the sausage to make the roux then add the milk and let thicken, add salt a pepper to taste.  His family used to can sausages and store them in  jars in their own grease, I would have never thought of that and wondered about the length of time you could store them.

Not sure why everyone is having a hard time finding the biscuit link for this recipe but here it is. https://www.tasteofhome.com/article/joanna-gaines-biscuits/

It's a keeper, thank you! The only thing I adjusted is the amount of sausage. Used the entire pound package I bought and it works out great. I would never buy the packaged seasoning for this meal again.Also, I have to use almond milk and in this recipe is great, don't notice any taste difference but does seem the need to cook it down longer before it thickens. ..just a fyi

Hubby wanted to make biscuit & gravy for breakfast-told him to jump on TOH and find a recipe.  He is not a cook by no means but it turned out good!  Real good mild flavor, not too peppery if you don't care for the spice.  I prefer to add some pepper myself.  Easy and fast.  Used Jimmy Dean's sage breakfast sausage with day old Pillsbury Grand's Biscuits-yum!

Been making this for years at home, camping and especially tailgating.  The only thing I do different is I use Carnation milk which makes it richer

This was a solid recipe.  One thing that should be noted:  remove the sausage from the pan and keep the drippings to make the roux.  You won't be able to whisk it properly with the sausage in there.  And why pour all the drippings down the sink when you are adding butter to the pan?  Just use the drippings   a little butter to make the roux.  Once the gravy is thick and bubbly, add the sausage back in.  Also, I used Pillsbury frozen biscuits.  Just pop them in the oven.  Yum!

I've made sausage gravy for many years.. I simply cook the sausage, then leave it in the pan - if after it cooks down it gives you enough pan drippings (about 1/4 C. for 4 to 6 servings), just use the pan drippings, then add in an equal amount of flour and stir to soak up the drippings - then add in the liquid, stirring constantly to blend and keep from lumping.  I do not remove the sausage, just add the flour to the sausage and drippings and cook til smooth and thickened to your liking.   I season with white pepper - because we like a peppery flavored gravy.  A one pan, easy breakfast and always a requested meal from my family when they are home for breakfast - and especially on camping trips!

biscuits and sausage gravey is one of my family's favorite sunday morning breakfasts.  this one is really  great.  i would add more sausage to it and make it with cream or half and half.   but then we like the rich fattening dishes  for ssunday breakfast

Quick and easy to make, delicious and the family loved it.

I made this for an Easter breakfast at church and while folks were eating, one of the members came back to the kitchen to shake my hand and thank me for making it! His wife said they'd been searching for a good sausage gravy recipe for 10 years - I happily gave them the printout for this one. Simple and delicious.

Delicious recipe--the best sausage gravy recipe I've found. Those who want a perfect biscuit recipe should try the on in  Joanna's Magnolia Table cookbook. They're even better than Paula Deens.

Kookie and JD are correct.  Can't imagine why you would want to use butter instead of the flavorful fat from the sausage.  Maybe so you can control amount?  No problem, just measure 2 T of sausage grease.  Be careful with the added salt as sausage can be pretty salty on its own.  I do like lots of pepper though.

I was born and raised in Fort Pierce ,FL. that's about as south as you can get, and not to boast but I make very good sausage gravy it has no butter in it, you use the grease that cooks out of the jimmy dean or your preferred roll of sausage( I like to add about a 1/4 of a sweet  vadalia onion minced into the sausage as it frys ), turn heat down to low  then add your self rising Martha White flour ( enough flour to absorb the grease) let it mix good, slowly start adding milk, salt

Just a health note here.  I understand that some people need to watch their carbs due to health reasons (diabetics, weight loss) but it should be noted if dieting it is not a good idea to limit yourself to carb free foods only since most are very high in fat and cholesterol which could clog your arteries and possibly cause cardiac problems, high blood pressure, etc.  I also understand that weight loss is quick but really unhealthy and limited since when you resume regular eating habits the weight comes right back. Moderation is the key and high complex carbs are the way to go.  Your body takes longer to digest and they do not raise your body's insulin levels quickly as simple carbs do.  Also one more quick tidbit on the low-carb diet thing your body leaches calcium out of your bones when it works so hard to break all that protein down.  Moderation again is the key- it will be intersting in a few years to see how the rate of osteoporosis rises in women who were on the Adkins Diet.  Ok, I will get off my soapbox now.  This was a good, easy recipe.  Carb free or low carb-no not really.  Not even a complex carb at that but if you are able to enjoy carbs at will it is quite satisfying.  We used skim milk which hopefully helped in the total caloric count:)

https://videodam.tmbi.com/wp-content/uploads/2019/07/BiscuitsAndSausageGravy_DIYD_8030_060319_H.mp4

Check out this video for how to make Biscuits and Sausage Gravy

biscuits and sausage gravy

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Author : Taste of Home

Ingredients

Instructions

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