Sausage Gravy and Biscuits is a southern specialty! This easy gravy recipe is made with pork sausage and drippings along with milk and flour, making up a thick creamy gravy to serve over fresh biscuits.
Every now and then, a weekend calls for Homemade Country Style Sausage Gravy and Biscuits; it’s one of those hearty meals that makes everyone happy! Even though I’m not southern, I know a good southern breakfast when I taste one. Another amazing recipe is my Sweet & Spicy Candied Bacon! OH MY!
Sausage Gravy and Biscuits – Homemade
Before poo-pooing refrigerator biscuits, remember… it’s completely up to you whether you want to use them or not. I always prefer homemade when time permits, but they have sure been handy while whipping up a last-minute Breakfast casserole.
How do you make sausage gravy from scratch?
Making homemade southern style sausage gravy is much easier than you may think and there are not a lot of fancy ingredients.
I like using a sweet hot pork sausage that I find at Trader Joe’s, but the country style is also perfect if you’re wanting a simple country sausage gravy. Can you really go wrong with sausage?
You’re going to need milk, a bit of flour and the sausage… and any other seasonings like ground pepper and maybe a sprinkle of red pepper flakes. That’s pretty much it!
A good cast iron pan that’s been well seasoned may give you that special ingredient taste, but don’t let that stop you if you don’t have one. You can make sausage gravy in any frying pan!
Do you drain sausage when making gravy?
Making the best sausage gravy requires using a roux; a mixture of equal parts fat and flour. So unless the sausage is swimming in a pool of grease, you won’t need to drain it.
- 1 pound bulk pork sausage
- ¼ cup chopped onions - I've made it both with or without. It's good both ways.
- 6 Tablespoons all-purpose flour
- 4 cups whole milk
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- Warm biscuits - halved
- In a cast iron skillet or large any large skillet, cook sausage and onion over medium heat until the sausage is no longer pink.
- If you end up with a visibly large amount of sausage grease, drain a bit, but save a couple of tablespoons in the skillet.
- Stir flour into sausage and drippings until well blended.
- Cook for another 2 minutes.
- Gradually stir in milk and seasonings.
- Bring to a boil, stirring for 2 minutes or until thickened.
- Serve over hot biscuits.
There you have it! You are now a master at making Southern Style Country Sausage Gravy and Biscuits!
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