Creamy Country Sausage Gravy made from scratch with ground pork and seasonings is the best comfort food when smothered over homemade buttermilk biscuits!
Why this sausage gravy recipe is the best:
Not all sausage gravy is the same. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and perfect 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. The best part?
This homemade sausage gravy is quick and easy to make and with very few ingredients, the flavor is outstanding!
How to make sausage gravy from scratch:
- 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.
- Make sure to use a good pan that will brown the meat nicely. I always cook my sausage gravy in my favorite Staub dutch oven. The pan drippings are what give this recipe so much flavor.
- Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat! Do not substitute with margarine.
- Once you add the flour, be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and give off an amazing aroma
- I highly recommend using whole milk for a richer flavor
How to make biscuits and gravy:
- Always start with a Southern style gravy and it needs to be kept hot.
- Obviously, I think my country sausage gravy is the best, but I’ve seen tons of variations of white gravy made with bacon or a combination of sausage and bacon.
- Then, all you need is a fresh biscuit. I prefer to split my biscuits in half to maximize the amount of gravy I can let soak in.
- Freshly ground pepper is a must.
Consider yourself warned – this recipe is so good that you’ll no longer want to order them when dining out because all others will fail in comparison.
What to serve with Biscuits and Gravy:
- I love some kind of egg recipe to accompany my biscuits and gravy. I don’t like runny yolks running into that country sausage gravy, so I always serve them with some kind of scramble or omelet.
- If you’re not afraid of the carbs (hey, you’re eating biscuits and gravy, after all), a side of easy breakfast potatoes makes a nice addition, especially if you get an extra ladle full of gravy to smother those potatoes.
- It’s a good idea to add some color and produce to your plate as well. I make a fruit salad with a secret ingredient that pleases everyone. Or you balance out your biscuits and gravy with some wilted sauteed spinach.
Recipe video below!
If you make this recipe, I’d love to hear from you in the comments section below.
Country Sausage Gravy Recipe for Biscuits and Gravy
RECIPE VIDEO WILL AUTOPLAY
- 1 pound pork breakfast sausage (I highly recommend you make your own, recipe link in notes below)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- In a large skillet over medium high heat, cook the bulk 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.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
- Sausage: You can buy in bulk from the meat counter at the grocery store, you can buy links and remove them from the casing, or you can make your own homemade breakfast sausage from ground pork and seasonings.
- Keep it warm: You'll want to serve the gravy hot. Because it's a cream based gravy with a fair amount of fat, it will get thicker as it cools. To keep warm, just heat over low heat on the stove until ready to serve.
- To store: Keep the extra gravy in an air tight container in the refrigerator. Should keep for 3-5 days.
This post was originally created in March 2015 and has been updated for your reading pleasure.