Biscuits and Sausage Gravy Recipe
- 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
- 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.
3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.
Reviews for Biscuits and Sausage Gravy
"When my family requested this, I played around without a "recipe" as I am a very accomplished cook. This is exactly what I did, browned the sausage (we prefer the sage flavored sausage), but I also added VERY finely chopped onion and fine chopped mushrooms, about half way during the sausage browning process. It adds a lot to the flavor. Silly to "drain the fat". Just add 2 T butter, 2 T flour and add milk to desired consistency. (about 1 cup) I don't mess around with making biscuits from scratch. The ones from the tube are fine!!!!"
"I make this often, I seen some say add sausage grease instead of butter, to cut down on fat and add more flavor I add a little beef base with the butter and flour, either way it's really good"
"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."
"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."
"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!"
"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."
"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 husband and I love this recipe. I use it all the time."
"I make a double or triple batch to feed my family and everybody always wants seconds!"
"This was really good with my biscuits this morning. I liked that it was just enough for two."
"I make this constantly and the family always asks for it."
"It was good. I would have made a bigger batch."
"I love the fact this recipe only makes two servings! Just enough for my husband and me. I substituted shortening for the butter, but it was still delicious!"
"quick , easy and delicious. My son enjoyed it very much and asked for more. Definitely will make this again."
"It was disgusting! My husband likes biscuits & sausage gravy and was not impressed. The gravy had no flavor. I used more sausage than it called for and it was still nasty."
"I've never been much of a biscuits and gravy person, but my kids are. So I gave this a try and it was great! My 11 year old newphew even said that it was just like nana's. To be compared to my mom's cooking was a big compliment to me."
"Delicious, stick to your ribs sausage gravy. I used hot sausage-because that's what I had on hand-and the gravy was wonderful. I also used half milk and for the remaining half I used half and half. I did this because if I'm going to eat rich sausage gravy I am not going to skimp. This is definitely going to be made again."
"I made this for a breakfast tailgate we had. What a hit! Everyone said it was better than any restaurant biscuits and gravy they've ever had!"
"biscuits and sausage gravey is one of my family's favorite sunday morning breakfasts. this one is really great. i would add more sausage to it and make it with cream or half and half. but then we like the rich fattening dishes for ssunday breakfast"
"I made this for an Easter breakfast at church and while folks were eating, one of the members came back to the kitchen to shake my hand and thank me for making it! His wife said they'd been searching for a good sausage gravy recipe for 10 years - I happily gave them the printout for this one. Simple and delicious."
"Fabulous recipe as written and easy to double. I used Bisquick baking mix for biscuits. Will definitely be making again."
"WOW!!!! So simple."
"Loved this recipe."
"Fantastic recipe and SO easy to make! I made the recipe for 2 pounds of sausage and fed it to a bunch of college guys. They LOVED it and even licked the leftover gravy out of pan when the biscuits were gone! Twenty-four full-sized biscuits was about perfect for my 2 pounds of sausage."
"I learned to love Sausage Gravy when I lived in Texas many years ago. I've tried a dozen recipes since moving to Pennsylvania and this one is Excellent!"
"I made this for the very first time tonight; biscuits cut in half thru the middle, an over easy egg on top of that, and the sausage gravy over all.It was delightfully delicious! Altho I can't eat fattening foods like this too often, I know I will be making it again and again!"
"My family loves it!"
"so easy to make and my husband LOVED them!"
"i love it, but i make 1 pound of sausage and use half for the recipe and freeze the other half for next time"
"Amazing! I've always been a huge fan of biscuits and gravy at restaurants, but never found a homemade recipe i like. This one beats any restaurant!"
"Better than restaurant B&G by far. Used majority half and half, some milk and doubled the meat. A meal I will only make once a year - super yummy but super unhealthy!"
"i used 1 pound of hot sausage and 1 pound reg. bob evans sausage, times this recp. by 4 it was really good and really easy my family loved this and i will be making this again!!!"
"This was my first attempt at making homemade gravy for biscuits. It was easier than I though and very delicious! Even my son who is a picky eater loved it and asked me to make it again. Thanks for the great and easy recipe!"
"I made this for my family. I had never made gravy before and was afraid it would be difficult, this was really easy. I made this for a big group and used 1 lb sausage and 4x'd the rest of the ingredients. It turned out great! I will definitely make this again."
"I have made sausage gravy for years,I like to put red chili flakes in mine and simmer for awhile to let the flavor of the sausage flavor develope more."
"i make this all the time. its great!"
"This was the first time I've made gravy. I've always been a little intimidated to try, but this was really easy and good. I'll definitely make it again."
"This is THE best gravy recipes I have ever tried. Anyone that I have ever made it for absolutely loves it."
"Just a health note here. I understand that some people need to watch their carbs due to health reasons (diabetics, weight loss) but it should be noted if dieting it is not a good idea to limit yourself to carb free foods only since most are very high in fat and cholesterol which could clog your arteries and possibly cause cardiac problems, high blood pressure, etc. I also understand that weight loss is quick but really unhealthy and limited since when you resume regular eating habits the weight comes right back. Moderation is the key and high complex carbs are the way to go. Your body takes longer to digest and they do not raise your body's insulin levels quickly as simple carbs do. Also one more quick tidbit on the low-carb diet thing your body leaches calcium out of your bones when it works so hard to break all that protein down. Moderation again is the key- it will be intersting in a few years to see how the rate of osteoporosis rises in women who were on the Adkins Diet. Ok, I will get off my soapbox now. This was a good, easy recipe. Carb free or low carb-no not really. Not even a complex carb at that but if you are able to enjoy carbs at will it is quite satisfying. We used skim milk which hopefully helped in the total caloric count:)"
"Hubby wanted to make biscuit & gravy for breakfast-told him to jump on TOH and find a recipe. He is not a cook by no means but it turned out good! Real good mild flavor, not too peppery if you don't care for the spice. I prefer to add some pepper myself. Easy and fast. Used Jimmy Dean's sage breakfast sausage with day old Pillsbury Grand's Biscuits-yum!"
"biscuits and sausage gravy nutrient information is with out the biscuit!!!"
"And they are calculating WITHOUT the biscuit."
"PS: I LOVE biscuits and gravy... love it! And this looks like a very typical recipe for it, (yum!) but I shudder to think of people to new low carbing that make this and think it's ok."
"How can this be tagged low carb? Made with milk and flour this is absolutely not a low carb gravy, and the mere fact that it's served with biscuits is almost shocking that it got tagged as a low carb recipe."