Sausage Gravy and Biscuits
Sausage Gravy and Biscuits is one of my favorite comfort foods. The delicious savory tastes of sausage mixed with cream gravy and served over biscuits is a heavenly treat! Yes, it is cholesterol overload but if you only do it rarely it sure is a nice treat.
I made Sausage Gravy and Biscuits for a brunch menu last week and the crockpot was pretty well cleaned out when I left. My husband got one small biscuit and dab of sauce because that’s all that was left! This wonderful recipe is excellent served as a side or the main course for breakfast or breakfast for dinner.
This is one of those recipes I didn’t grow up learning to make but perfected my own version after eating it in restaurants and church breakfasts in the South. It’s pretty quick and easy to make. One key is to cut the cooked sausage up into the smallest pieces possible, and the other key is to use half-and-half or cream rather than milk to get the best texture. A good biscuit recipe helps, too!
This recipe is very simple. It has only a handful of ingredients, but it packs a powerful taste. Biscuits and gravy are a mainstay in Texas where we live. Though this is a high calorie recipe and not particularly healthy, if you’re in the mood for a country breakfast Sausage Gravy and Biscuits has to be on the menu! So, if you like making large breakfasts on Saturdays or Sundays consider putting this delicious item on the menu sometime soon.
When I first published this recipe in April 2013 I was still using an iPhone for a camera and had not yet begun using my better Canon camera. The fluorescent lighting also wasn’t the greatest lighting to take the pictures. Because my pictures were of such poor quality during that first year I’ve been remaking all those early recipes so I can retake pictures that are much more appealing.
To that end, I recently remade this recipe (September 2015) for a brunch we were having for our Sunday school class. This time I served them with Flaky Buttermilk Biscuits. There were no leftovers! 🙂
Sausage Gravy and Biscuits – one of our favorite (if unhealthy) foods!
This recipe is great for country breakfasts. Cream or half-and-half makes the gravy nice and thick the way it should be.
Here’s what I did.
I used these ingredients.
Brown pork sausage until no longer red. I cut the sausage up into smaller pieces while cooking. Transfer sausage to paper towels to absorb excess grease.
Add flour and whisk into oil or grease.
Begin adding half-and-half or heavy whipping cream — 1/4 to 1/3 cup at a time and whisk until each batch of cream is incorporated using the whole amount. Add salt and pepper. Whisk to combine. Heat over medium heat until mixture almost comes to a boil.
Add sausage. If the pieces are too big I break them apart so they are smaller. Stir to combine.
Serve Sausage Gravy over biscuits.
To serve: cut biscuits in half. Ladle sausage gravy over top. Eat and enjoy.
Here’s the recipe.
SAUSAGE GRAVY & BISCUITS
(My own concoction)
- 1 lb. Owens bulk sausage, cooked (not drained)
- 1 qt. half-and-half or heavy whipping cream or a combination of the two
- ½ to ¾ cup Gold Medal UNBLEACHED all-purpose flour
- Salt & pepper to taste
- Oil (only necessary if sausage is extra lean)
- [url href=”http://cantstayoutofthekitchen.com/2012/07/10/buttermilk-biscuits/” target=”_blank” title=”buttermilk biscuits”]Homemade Biscuits[/url]
- Fry sausage in skillet until thoroughly cooked.
- Remove to paper towels to remove all excess grease.
- To grease in skillet add flour (if you get a sausage with very low fat content you may need to add a few tablespoonfuls of oil).
- Whisk flour into grease.
- Begin adding half-and-half or cream about ½ cup at a time until all the cream is whisked into the mixture and used up.
- Season with salt and pepper.
- Heat on medium heat until mixture becomes thick – about 10 minutes or so.
- Crumble sausage into little tiny bits and add to the sauce while heating.
- Serve over freshly baked biscuits.
Sausage Gravy and Biscuits has been a family favorite for a long time.
This is a great item to put on large brunch menus or if you’re cooking up country breakfasts.