Homemade Sausage Gravy (+ Biscuits)
Servings: 12 Servings
Calories: 218kcal
Cost: $10
Another classic southern breakfast dish that pairs hearty white gravy with fluffy buttery biscuits.
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Ingredients
- 1 pound Ground sausage hot or mild, without the casing (Gwaltney is my favorite brand to use)
- ¼ cup flour all-purpose or self-rising
- 1 tablespoon unsalted butter or more if sausage doesn't make enough grease
- 1 cup chicken broth reduced-sodium
- 1 cup heavy cream or whole milk
- 1 teaspoon kosher salt to taste
- 1 teaspoon freshly ground black pepper freshly ground, to taste
- ½ teaspoon red pepper flakes optional
- Biscuits baked fresh or warmed, for serving
Instructions
- Heat a large heavy skillet over medium high heat. Break up ground sausage with a spoon or spatula and brown until no longer pink. Continue cooking until sausage reaches desired crisp and color, 3 to 5 more minutes.
- Reduce the heat to medium low, sprinkle in half of the flour, and stir to coat sausage. Little by little, add the rest of the flour, stirring to make sure all of the sausage is coated. Cook for 1 to 2 minutes to make sure the flour is all cooked. Slowly whisk in milk and continue stirring constantly while the gravy thickens. This could take 10 to 15 more minutes.
- Season gravy with salt and pepper to taste. Sprinkle in dried sage and red pepper flakes (optional). If it starts getting too thick, add ¼ cup of milk at a time and whisk to combine until it reaches your desired consistency
- Spoon the sausage gravy over warm biscuits, and serve immediately.
Notes
- The ground sausage can be replaced with plain ground pork or turkey. Seasonings should doubled in order to compensate for the flavor that sausage already has and brings to the dish. The addition of dried sage is strongly recommended instead of optional.
Nutrition
Calories: 218kcal | Carbohydrates: 3g | Protein: 6g | Fat: 20g | Cholesterol: 54mg | Sodium: 356mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg