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 you that sausage gravy is lip-smacking good.
Sausage gravy is a one our 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 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 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 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 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.
Ingredients needed to make 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
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.
- 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.
Don’t forget to save this recipe by using the Pin and Print Options!
Yum. I have a friend that will always order gravy and biscuits when we go out for breakfast. Your gravy recipe sounds delicious and I know my family would love eating this any tie of the day.
Thanks, Erlene, you know funny you mention it but I’ve made this for dinner on a lazy night lol!
I am not a breakfast type of person but this gravy sounds perfect as a midday snack or even better as an appetizer! What a burst of flavors!
Biscuits and gravy are so good! This is pure comfort food and my husband’s favorite! Great recipe!
This brings back memories of breakfast I would order in a little town where I vacationed years ago. I don’t think I’ve had this in 40 yrs! Now I can’t stop thinking about biscuits and gravy! 😉
I love biscuits and gravy, I wish I had a plate of this in front of me right now for lunch, along with some runny eggs and tomatoes slices too, it sounds incredible!
Thanks, Joy, they really are fantastic! I appreciate you dropping by!
Hugs
H
This dish seems to be the ultimate Southern meal! Biscuits on their own are delicious….but then with sausage gravy I can only imagine! Will have to try this sometime!
Thank you, Belgian Foodie 🙂
I love this gravy, it’s a bit fattening soooo sparingly lol!!!
Hugs
H
This was seriously one of the best recipes I have tasted for Sausage Gravy, it was simple and easy but delicious. Another keeper.
Thank you, Nancy, you just made my day. I appreciate your feedback.
I love Southern recipes especially recipes of our parents and grandparents. Thank you for sharing a great recipe that we will make time and time again.
Hey there, Vicky, yes I agree handed down recipes make my day too. They are always the best. Thank you for sharing your experience with the recipe.
Delicious! There’s nothing like biscuits and gravy! I made this with almond flour and it came out amazing!
Hi, Lisa, I will have to try the almond flour next time!
I was just talking with my girlfriends about sausage gravy this past weekend. I can’t wait to share this recipe for them and make it for my family.
So wonderful! I hope Y’all enjoy it. Let me know.
Now that is a delicious gravy! I can just smell this breakfast with the warm biscuits, bacon…. swooning!
Don’t forget the sliced tomatoes! No SOuthern breakfast is complete without garden fresh sliced juicy tomatoes!
You know, even though I’ve lived in the South for the past 3+ years… I’ve never tried making sausage gravy! I think it’s about time to change that. This recipe looks lovely!
Hello, Lauren, you have to try it. So easy to make.