We frequently make sausage gravy and biscuits for supper.
If you like, omit the garlic & onion powders and saute fresh onion and garlic in with your sausage instead.ĭon’t ever think that biscuits and sausage gravy must only be a breakfast food. You will end up cooking it past the point of “rawness” anyway, so if fresh milk is scarce at your house, just use pasteurized for this recipe. Don’t sweat it if you don’t happen to have raw milk for this recipe. If you are using very lean sausage (like the antelope sausage I am using in these photos), you may need to add an extra 1-2 tablespoons of fat (butter, bacon grease, lard, tallow, or coconut oil) before you add in the flour. Cook up a whole pound of sausage, then save half of it back for another meal later in the week (or freeze it!). To avoid the MSG and nitrates often found in store-bought varieties, make your own sausage (like my mouth-watering Maple Breakfast Sausage!). (Try my super simple Buttermilk Biscuits.) A Few Notes: Serve your sausage gravy over hot, homemade biscuits. Browning the flour keeps the gravy from tasting like you are eating raw flour.Īdd the milk all at once. Mix well to incorporate, then bring to a low simmer and allow it to thicken to the desired thickness. Gently roll each piece of biscuit dough out to about two. Lightly grease a 9-inch pie plate, including the lip, with butter. Stir it in thoroughly, coating the meat.Īllow this to cook and brown for 2-4 minutes over medium-high heat. Position a rack in the middle of the oven and preheat to 375 degrees F. 
Sprinkle the flour, garlic & onion powers, salt, and pepper over the sausage. You need several tablespoons of grease in the pan, so don’t drain it unless it’s absolutely swimming in grease. Ingredients 3/4 pound bulk pork breakfast sausage 1 to 2 tablespoons butter, as needed 1/4 cup all-purpose flour 2 cups whole milk 1 teaspoon finely. In a large skillet, cook the sausage until evenly browned. Sea salt and ground black pepper to taste (I use this salt).4 Tablespoons flour (where to buy quality flour & grains).1/2 lb sausage (here’s my maple sausage recipe).It’s a no-brainer, and I’m really only including measurements in this recipe for fun–in reality, you can just sprinkle, dump, and pour, and it will still turn out great.
#Sausage biscuit and gravy recipe how to
Homemade sausage gravy was one of the very first “from-scratch” items I ever learned how to make (back when I was still ‘cooking’ Hamburger Helper and Ramen noodles… Really.
It does NOT take a rocket scientist to make homemade biscuits and homemade sausage gravy.
So, I can’t help but think it’s sad that our modern society’s idea of biscuits are those hockey-pucks from a can and ‘sausage gravy’ that is made from those MSG-laden packets. Nothing quite says “country hospitality” like a big ol’ plate of flaky biscuits and steaming sausage gravy.
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