My Aunt Mary Ellen taught me this recipe and she makes the best Biscuits and Gravy that I know! It is a true southern style sausage gravy recipe and it goes well generously heaped over my 4 ingredient Buttermilk Biscuits recipe. This is a good stick to your ribs breakfast; with no leftovers to speak of.

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Sausage Gravy and Biscuits

This sausage gravy is the perfect blend of country sausage and gravy goodness!

Cuisine

American

Prep Time

0 Minutes

Cook Time

20 Minutes

Servings

people

Ingredients

• 1 lb Country Sausage Neeces is my favorite brand for this but you can only find it in the south
• 4 Tablespoons Flour you can add more if your gravy is not thickening enough
• 3-4 Cups Milk more milk=runnier gravy
• 1 Teaspoon Black Pepper
• Salt to taste

Cuisine American Prep Time 0 Minutes Cook Time 20 Minutes Servings people Ingredients 1 lb Country Sausage Neeces is my favorite brand for this but you can only find it in the south 4 Tablespoons Flour you can add more if your gravy is not thickening enough 3-4 Cups Milk more milk=runnier gravy 1 Teaspoon Black Pepper Salt to taste

Instructions

1. Cook your sausage over medium-high heat, breaking it up into crumbles/clumps.
2. Once the sausage is cooked through, and the outside is slightly crispy remove sausage from pan, leaving as much grease as possible in the bottom of the pan. This is important because the grease is the base for your roux, basically the essence of the gravy.
3. Sprinkle the flour over the grease and mix until all grease is absorbed.
4. Cook this paste to brown the flour/grease mixture. You want it to turn golden brown, but be careful not to burn it.
5. Slowly add the milk, a little at a time, mixing it into the flour mixture after every addition.
6. Once all of the milk is in add the black pepper and all of the cooked sausage back into the pan. Continue stirring and bring to a low simmer to thicken. Taste and add salt if desired.

Recipe Notes

Serve with buttermilk biscuits!