- 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 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
- 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.
Reviews for Biscuits and Sausage Gravy
"This was a pretty good recipe. I think it could have possibly used some spices, but we both still very much enjoyed it. I doubled the recipe so we could have leftovers. I'd definitely make this again, maybe with a couple tweaks."
"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!"