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Biscuits and Sausage Gravy Recipe
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Biscuits and Sausage Gravy Recipe

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5 45 56
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This is an old Southern recipe that I've adapted. Maybe you'd like to try it and take a "trip" to the South.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1/4 pound bulk pork sausage
  • 2 tablespoons butter
  • 2 to 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 to 1-1/3 cups milk
  • Warm biscuits

Nutritional Facts

3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.

Directions

  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Originally published as Biscuits and Sausage Gravy in Country February/March 1998, p49


Reviews for Biscuits and Sausage Gravy

AVERAGE RATING
(56)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
dollno5 User ID: 8231540 261852
Reviewed Feb. 27, 2017

"It would be kind to rearrange that title - maybe "Sausage gravy (for biscuits)" - to avoid the crashing disappointment visited on those of us who were totally psyched by the possibility of whipping up biscuits AND gravy in a mere 15 minutes. Alas, it was not to be... this time. The search continues."

MY REVIEW
gramcayo User ID: 5095727 261848
Reviewed Feb. 26, 2017

"Kookie and JD are correct. Can't imagine why you would want to use butter instead of the flavorful fat from the sausage. Maybe so you can control amount? No problem, just measure 2 T of sausage grease. Be careful with the added salt as sausage can be pretty salty on its own. I do like lots of pepper though."

MY REVIEW
KookieB User ID: 8859340 261843
Reviewed Feb. 26, 2017

"Have to agree with JD. Using the rendered fat from the sausage is the way to go. Tossing it out only serves to lessen the flavor but otherwise it's a typical sausage gravy recipe. Delish!"

MY REVIEW
J D User ID: 6724879 261404
Reviewed Feb. 16, 2017

"I don't understand why you drain the sausage grease only to add butter. It seems to defeat the purpose of the gravy having the rich sausage flavor being infused instead of the lack or blandness some reviewers have noted in using butter or margarine. The rendered sausage fat does just fine in making the gravy and has been the technique used for 10 generations here. Just use the recommended amount of sausage fat to brown the flour (self-rising flour makes a quicker thickening gravy) to make the gravy."

MY REVIEW
yadviga User ID: 7270661 261381
Reviewed Feb. 15, 2017

"This is a classic recipe. I brown the sausage, drain, keep aside. Do the roux, season and add the sausge back to the roux.. My roux is a two, two, two method. Equal parts of butter, flour, milk. Brown the butter/flour before adding cold milk. This can be made the night before and simply heat in the morning while the biscuits are in the oven. Wonderful!"

MY REVIEW
DeborahR1955 User ID: 1027388 261216
Reviewed Feb. 13, 2017

"My husband and I love this recipe. I use it all the time."

MY REVIEW
Angel182009 User ID: 6228642 255270
Reviewed Oct. 11, 2016

"I make a double or triple batch to feed my family and everybody always wants seconds!"

MY REVIEW
Queenlalisa User ID: 15400 252606
Reviewed Aug. 13, 2016

"This was really good with my biscuits this morning. I liked that it was just enough for two."

MY REVIEW
grghns User ID: 6975241 249752
Reviewed Jun. 24, 2016

"I make this constantly and the family always asks for it."

MY REVIEW
eddie1988 User ID: 8859264 248236
Reviewed May. 15, 2016

"Delish"

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