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
- 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
- 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.
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