Biscuits and Sausage Gravy
Total TimePrep/Total Time: 15 min.
- 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 whole 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 until thickened, about 2 minutes. Serve with biscuits.
Test Kitchen Tips
Nutrition Facts3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.
Jan 26, 2020
Looks amazing I will be trying this dish for my family soon.
Jan 4, 2020
Great simple recipe. as it should be for Biscuits and gravy!!!!
Dec 30, 2019
Simple and easy to make. We eat this often for supper!
Nov 7, 2019
Great recipe!! Simple and straightforward :) This is the one I used to make for my hubby - he liked to have it on top of his hashbrowns and dip his toast in it. My daughter always liked to have this when I baked bread - a thick slab of warm bread with sausage gravy is one of her 'comfort foods'.
Oct 29, 2019
Are you people seriously busting her balls for not including a biscuit recipe? If you can't make biscuits (or buy them frozen) then this recipe is too difficult for you. Just move along. I rated it only 4 stars because you really should not drain your sausage. It seems like a waste of flavor.
Sep 29, 2019
I don’t use butter, just the drippings from the sausage. Add the flour and mix with the sausage, salt, pepper and a little red pepper flakes for a bit of a kick. I use 1/2 n 1/2.
Sep 10, 2019
Been making this for years at home, camping and especially tailgating. The only thing I do different is I use Carnation milk which makes it richer
Jul 28, 2019
I've made sausage gravy for many years.. I simply cook the sausage, then leave it in the pan - if after it cooks down it gives you enough pan drippings (about 1/4 C. for 4 to 6 servings), just use the pan drippings, then add in an equal amount of flour and stir to soak up the drippings - then add in the liquid, stirring constantly to blend and keep from lumping. I do not remove the sausage, just add the flour to the sausage and drippings and cook til smooth and thickened to your liking. I season with white pepper - because we like a peppery flavored gravy. A one pan, easy breakfast and always a requested meal from my family when they are home for breakfast - and especially on camping trips!
Jun 22, 2019
This was a solid recipe. One thing that should be noted: remove the sausage from the pan and keep the drippings to make the roux. You won't be able to whisk it properly with the sausage in there. And why pour all the drippings down the sink when you are adding butter to the pan? Just use the drippings a little butter to make the roux. Once the gravy is thick and bubbly, add the sausage back in. Also, I used Pillsbury frozen biscuits. Just pop them in the oven. Yum!
Apr 14, 2019
Not sure why everyone is having a hard time finding the biscuit link for this recipe but here it is. https://www.tasteofhome.com/article/joanna-gaines-biscuits/