Southern Sausage Gravy and Biscuits

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 cooking, but I am telling you that sausage gravy is lip-smacking good.

Sausage gravy is one of the traditional Southern breakfast items we make reasonably 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 fried 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 all of you today to 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 make our gravy creamy and delicious.

As you can see, we 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.

I also always try to make a large batch of Southern Sausage Gravy and Biscuits to have some for the next day, or I can send a  mason jar over to our next-door neighbor. You can quickly refrigerate the leftover sausage gravy in a tightly sealed container and add a little extra milk little by little the next day to thin out the Sausage gravy if needed.

Southern Sausage Gravy

• One pound of pork sausage with sage

• reserved sausage oil from cooking

• Two tablespoons of unsalted butter

• Four tablespoons of all-purpose flour

• Two 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

• coarse ground black pepper

Southern Sausage Gravy and Biscuits

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^{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.} 

5 from 12 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Breakfast

Cuisine American, Southern

Servings 6 people

Calories 396 kcal

Ingredients

  

1x2x3x

• 1 pound Pork sausage with sage
• 2 tablespoons Reserved sausage oil from cooking
• 2 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 2 ½ cups Whole milk only
• ¼ cup half and half cream
• 1 pinch Cayenne pepper optional
• Kosher salt to taste
• Coarse ground black pepper to taste

Instructions

 

• Place a large well-seasoned cast iron skillet over 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.

Nutrition

Serving: 01Calories: 396kcalCarbohydrates: 9gProtein: 15gFat: 33gSaturated Fat: 12gCholesterol: 78mgSodium: 528mgPotassium: 331mgSugar: 5gVitamin A: 369IUVitamin C: 1mgCalcium: 129mgIron: 1mg

Keyword Biscuits, Gravy, Sausage

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