Sausage Gravy and Biscuits
Sausage Gravy and Biscuits is one of those vintage recipes where you can't get enough! This terrific old-fashioned Southern-style breakfast recipe includes sausage in a cream gravy and served over homemade biscuits. It's delightful for company, weekend or holiday breakfasts. Plus, it's hearty, filling and so satisfying. If you're allergic to pork, try it with chicken or turkey sausage. Every bite is mouthwatering and irresistible.
Equipment
- 1 large skillet
- 1 whisk
- 1 hamburger masher/chopper
- measuring cups
- measuring spoons
- 1 cookie sheet to bake biscuits
- 1 spatula
Ingredients
- 1 lb. bulk sausage cooked but not drained
- 1 qt. half-and-half or heavy whipping cream or a combination of the two
- 1/2 to 3/4 cup UNBLEACHED all-purpose flour
- 1/2 tsp. Salt & pepper or to taste
- oil only necessary if sausage is extra lean
- 15 homemade biscuits or baked refrigerated biscuits
Instructions
- Fry sausage in skillet until thoroughly cooked.
- Break it up with a hamburger masher/chopper if you have one so the sausage is broken down into very tiny pieces.
- 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.
- If you don't have a hamburger masher/chopper, crumble sausage into little tiny bits and add to the sauce while heating.
- Serve over freshly baked biscuits.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 288kcalCarbohydrates: 19gProtein: 9gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 44mgSodium: 485mgPotassium: 223mgFiber: 0.5gSugar: 4gVitamin A: 247IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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