Creamy delicious heaven over biscuits is the phrase that comes to mind when I think of my mama’s Southern Sausage Gravy and Biscuits; I can not begin to tell you in words how amazingly good her Southern Sausage Gravy is over her homemade biscuits. I might be a little biased when it comes to my mama and her cooking, but I am telling your that sausage gravy is lip smacking good.
Sausage gravy is a one our traditional Southern breakfast items we make fairly often; made from pork sausage that is cooked in a well-seasoned cast iron skillet, then a roux is made by lightly browning all-purpose flour in the drippings from the pork sausage. Whole milk with a splash of half and half cream, a pinch of cayenne pepper, a little kosher salt, and coarsely ground pepper, are added to make a thick rich creamy gravy, to which the cooked sausage is added and lightly cooked to marry the flavors.
My mama usually serves our Southern Sausage Gravy over fresh oven-baked biscuits with scrambled eggs or sunny side up fried eggs, juicy garden fresh sliced red tomatoes, and delicious crispy thick sliced bacon made in my grannies well-seasoned cast iron skillet.
I decided I wanted to pass on another one of our family recipes from my mama with y’all today so that you can also enjoy Southern Sausage Gravy over some piping hot oven-fresh biscuits. I also included a little secret ingredient of ours–we use a splash of half and half cream to really make our gravy creamy and delicious.
As you can see we really like the Southern Sausage Gravy tight with a lot of browned sausage crumbles; I want that sausage gravy to stick to my biscuits like white on rice. You can thin the recipe down to the thickness you prefer of course.
We also always try to make a large batch of Southern Sausage Gravy and Biscuits so that we will have some for the next day or I can send a mason jar over to our next door neighbor. You can easily refrigerate the leftover sausage gravy in a tightly sealed container and simply add a little extra milk little by little the next day to thin out the Sausage gravy if needed.
Southern Sausage Gravy
- 1 pound of pork sausage with sage
- reserved sausage oil from cooking
- 2 tablespoons of unsalted butter
- 4 tablespoons of all-purpose flour
- 2 and 1/2 cups whole milk only
- 1/4 of a cup half and half cream
- pinch of cayenne pepper
- kosher salt to own taste
- course ground black pepper
Directions for SOUTHERN SAUSAGE GRAVY
- Place a large well-seasoned cast iron skillet on medium heat, let cast iron heat up a few minutes before adding 1 pound pork sausage with sage ( I used Jimmy Deans pork sausage with sage today.)
- Brown the sausage breaking it up with a metal spatula little by little. Once the Pork sausage with sage has browned, remove the sausage from the cast iron skillet using a slotted metal spoon, place sausage in a bowl till needed; reserve the oils from sausage to make the gravy.
- Add 2 tablespoons of unsalted butter to reserved sausage oils in cast iron skillet, let the butter melt, careful not to burn or scorch the butter; add 4 tablespoons of all-purpose flour to the melted butter and reserved sausage oils, constantly stirring flour and oil mixture till the roux is only lightly cooked, about 2-3 minutes.
- Add the cooked sausage back to the cast iron skillet
- Then add milk to the roux and cooked sausage very slowly, stirring the mixture the entire time, add the half and half cream next very slowly, season with a pinch of cayenne, kosher salt, and coarsely ground black pepper to own taste. Continue to stir till gravy tightens to a thick creamy texture.
- Serve over hot fresh oven-baked biscuits with eggs, sliced tomatoes, thick sliced bacon, and toast.
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