- 1/4 pound Jones No Sugar Pork Sausage Roll 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 for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Reviews forBiscuits and Sausage Gravy
"Simple and tasty. As another reviewer did, I used the whole pound of sausage, but left the rest of the recipe as is. Delicious!"
"Should I make this ahead of time, how do I loosen it up the next morning?"
"My son and i love biscuits and gravy. this is a good recipe taste almost like how my aunt made it. i add just a a few other spices to it and it is great love it."
"It's a keeper, thank you! The only thing I adjusted is the amount of sausage. Used the entire pound package I bought and it works out great. I would never buy the packaged seasoning for this meal again.Also, I have to use almond milk and in this recipe is great, don't notice any taste difference but does seem the need to cook it down longer before it thickens. ..just a fyi"
"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!"