Country Sausage Gravy

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There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. Its not hard to make, yet it seems difficult to enjoy the perfect gravy.

There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

That’s why we make our own! You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage. Its the best damn sausage you’ll ever have. Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat!

There are few things better than delicious and hot Flaky Buttermilk Biscuits in the morning. Cover them in gravy or serve with butter and preserves. YUM!

Then you really need some amazing flaky buttermilk biscuits to go with your gravy. Pairing a delicious sausage gravy with a less-than-perfect biscuit is very unsettling to me. It just doesn’t make sense.

There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

Go ahead. Drown that biscuit.

There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

Freshly ground pepper is a must. Now, go enjoy the best damn biscuits with country sausage gravy you’ll ever have. Consider yourself warned though – the may be so good that you’ll no longer order them when dining out because all others will fail in comparison.

There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

Check out the video I made of the recipe. I cooked the gravy in my favorite Staub dutch oven on an induction cooktop. You totally want biscuits and gravy now, don’t you! Watch below to see me make this gravy!

4.9 from 8 reviews
Country Sausage Gravy
 
Prep time
Cook time
Total time
 
There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.
Author:
Recipe type: breakfast
Yields: 6 servings
Ingredients
  • 1 pound sage pork breakfast sausage (I highly recommend you make your own)
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups milk
Instructions
  1. In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
  2. Sprinkle sausage with flour, stir, and allow to cook for several minutes.
  3. Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.

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Comments

    • Krissy says

      Hi Carley, I think that if you were sure to get all the air out to avoid freezer burn, you could most certainly do that! -Krissy

  1. Bobby says

    Some people say scorch the flour.i think that’s crazy .as a tip if you have issues getting your gravy to set up or flour sticking to sausage and gravy tasting to floury.slowly mix your flour into the milk and mix well then add all at once and stir .this will make your gravy set up quicker as well

    • Griff says

      An excellent way to thicken any milk and flour gravy is to put a cup of milk and a 1/4 cup or so of flour in a mason jar or any jar with a good lid and shake for 30 seconds or so till flour is mixed thoroughly with the milk. Then just add some to the simmering gravy, stir and let thicken. Add more if not thick enough.

  2. Sarah says

    I actually take my sausage out, add some butter or even some olive oil to help a tiny bit with some healthiness (😂), and add my flour to the oil. I will cook the roux until it is a dark brick color, before I add the milk and then the sausage back to the skillet. The gravy is darker, but the depth of flavor is delicious😊 This has been the passed down way of making gravy several generations in my family, except no measuring (instead just eyeballing ingredients until it “looks right”), and almost always in a cast iron skillet! 😃

    • Katy says

      Thank you! Your comment contained the information I needed! My mom’s gravy was dark, with well-developed flavor. And delicious! I’ve not found any restaurant gravy that compares. I’ve finally decided that if the gravy is pale, it will be pasty. Can’t wait to try making this for my family on Thanksgiving morning!

  3. Jenna says

    I make mine almost the exact same way. We’re sausage gravy snobs as well. The only difference is that I put a dash of Worcestershire sauce and a pinch of red pepper flakes. Very simple change but it makes a world of a difference!

  4. Jenna says

    I make mine almost the exact same way. We’re sausage gravy snobs as well. The only difference is that I put a dash of Worcestershire sauce and a pinch of red pepper flakes. Very simple change but it makes a world of a difference! Also, a good substitution for the sausage is Jimmy Dean Sage breakfast sausage. ONLY THAT FLAVOR. Nothing else will do lol

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