September 5, 2014

Biscuits and Sausage Gravy

When we're both home on the weekends, the Hubs and I love to cook breakfast together. It's my favorite Saturday morning routine. We sleep in a bit, wake up lazy, wander downstairs in our pjs, and see what we feel like cooking. One of our favorite dishes is biscuits topped with yummy sausage gravy.

I made this for The Kid whilst she was here… can you believe she'd never had it before??? Total insanity. This is a ridiculously simple dish to prepare. You can even make it the night before, and then just warm the gravy up in the morning. I've frozen this too. You simply thaw and heat, and you're ready to go again. This is perfect when I have company visiting, because I don't have to spend as much time in the kitchen when I already have frozen meals prepared.

The ingredients

The ingredients are simple (and of course, I forgot one in the picture! Mentally add 2 tablespoons of butter to that picture). You need 1lb. of ground sausage to get started. I've always used the Jimmy Dean sage flavored one, but lately I like using the organic sausages and just adding a tiny bit of sage to the pan.

Brown your sausage in a deep skillet, because this makes a whole bunch of gravy. Once brown, add two tablespoons of butter to the pan and melt. Then, stir in ⅔ cup of flour. At first, the flour won't absorb. Keep stirring it around until you can't see the whiteness of the flour anymore. Then, let it cook for 3 or 4 minutes. This additional cooking time helps reduce the flour-y flavor later on. We don't want that taste in our gravy.

Cooking the sausage, step by step

Once the flour is totally incorporated, and you've cooked it down a bit, it's time to add the milk. Slowly drizzle in 5 cups of whole milk (organic if you want, it's the best). You can you use a lower fat milk, but it's not as good. Seriously. Plus, it doesn't thicken as well.

Th gravy takes a while to thicken, so just keep stirring it over medium-low heat. Ten to fifteen minutes later, you'll have deliciously thick gravy.

Once thick, stir in a generous amount of fresh cracked black pepper (about 1 tablespoon). Pour over warm biscuits, then get on your knees and thank the cooking gods that someone invented sausage gravy!

Also, don't be like the Hubs and add too much pepper. Add a little, taste, then add more if you need it. You can always put more in it, but you can't take it out once it's in there. The Hubs learned this lesson the hard way.

Do you make sausage gravy at home? If you've got any tips, feel free to add them in the comments. Until next time, happy cooking!

Thanks for reading, everyone!
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The Standard Form:

Country Sausage Gravy


1 pound sage sausage (or your favorite sausage)
⅔ cup flour
5 cups whole milk
1 tablespoon fresh cracked black pepper, to taste
2 tablespoons butter


Crumble and cook the sausage in a large skillet over medium heat until browned. Add the butter and stir to melt. Stir in the flour until dissolved, then cook an additional 3-4 minutes.

Slowly drizzle in the milk. Cook, stirring often, over medium-low heat until the gravy is thick and bubbly, about 15 minutes. Generously season with the pepper, to taste. Serve over biscuits. Refrigerate or freeze leftovers.

1 comment:

  1. Looks yummy! no more buying the "just add water" packets :)