COOK: Country Sausage Gravy with Buttermilk Biscuits
- Country Sausage Gravy Ingredients
- Kitchen Equipment Needed
- How to Make Country Sausage Gravy
- Storage & Serving Ideas
- Country Sausage Gravy
Is there a more perfect comfort food breakfast than piping hot buttermilk biscuits, split and smothered in creamy, peppery country sausage gravy? I don’t think so!
This Southern-style breakfast dish is made with crumbled sage-flavored breakfast sausage, simmered into a rich, creamy milk gravy, and served with tender, flaky homemade biscuits.
This homemade sausage gravy is a down-home favorite, and one of the first things I ever learned to cook in my Granny Martha’s Ozark farm kitchen. I was so little I had to stand on a chair to reach the stove, stirring the roux and sausage while she poured in the milk.
Southern sausage gravy is a simple recipe to make from scratch… even a child can do it, and so can you!
Country Sausage Gravy Ingredients
Pork Breakfast Sausage:
I like to use sage breakfast sausage, but you can also use hot or plain breakfast sausage and add fresh or dried sage to the gravy seasoning.
Milk:
I use fresh whole milk most of the time. You can also use a can of evaporated milk, thinned with water. 2% milk makes a lighter gravy, but 1% or skim makes a very thin tasting gravy. Use them if you must but the results won’t be the same!
Flour:
All purpose flour, cooked with the browned sausage and a bit of added fat (either butter or lard, or a neutral flavored vegetable oil) makes the roux that thickens this gravy.
The flour is cooked for a few minutes over low heat, which changes the structure of the starch to activate the thickening power, as well as removing any raw flour taste, before adding the milk to the gravy.
Seasoning:
Use plenty of black pepper in this southern sausage gravy. You can add a pinch of fresh or dried sage if you aren’t using sage-flavored sausage, or if you want a stronger sage flavor in the gravy, but don’t add too much, which can make the gravy bitter.
Adjust the seasoning if needed with a bit of salt or seasoned salt to taste just before serving. I like to grind additional fresh black pepper on top after plating the the biscuits and gravy.
Kitchen Equipment Needed
heavy skillet:
I use a 10-12″ cast iron skillet for this sausage gravy, but you can use any large heavy skillet of a similar size.
heat-proof spatula:
Use a sturdy metal spatula for a cast iron or stainless pan, or a coated silicone or wooden spatula for a non-stick skillet.
How to Make Country Sausage Gravy
cook sausage:
- Crumble the sausage in a preheated 10-12″ skillet.
- Saute over medium heat until the sausage is cooked through and beginning to brown.
make roux:
- Melt the butter or lard in the skillet with the crumbled sausage.
- Sprinkle the all purpose flour over the sausage and fat, and stir until all pieces are well coated.
- Reduce heat to low and stir continuously for a few minutes to cook the raw flour.
add milk:
- Pour in the milk, stirring constantly in small circular motions to break up any lumps.
- When all the milk has been added and no lumps or large clumps remain, add the black pepper.
simmer & season:
- Simmer over medium low heat until the gravy has thickened.
- Season with salt and pepper to taste and serve hot.
Storage & Serving Ideas
Serve your country sausage gravy hot over split buttermilk biscuits, or butter-swim biscuits. Or, serve it with grits, or over fried pork chops and potatoes for a hearty country style breakfast!
Chill and refrigerate any leftovers for up to four days. You can also freeze this for up to three months. You may need to thin it with more milk or cream when you reheat the gravy.
Country Sausage Gravy
Ingredients
- ½ lb sage breakfast sausage (substitute plain breakfast sausage + ½ tsp dried sage)
- 2 tbsp butter or lard
- ¼ cup all purpose flour
- 2 cups milk (substitute one can of evaporated milk and water to make 2 cups)
- 1 tsp black pepper adjust to taste
- ½ tsp kosher salt adjust to taste
Instructions
- Crumble the sausage in a preheated 10-12" skillet. Saute over medium heat until the sausage is cooked through and beginning to brown.
- Melt the butter or lard in the skillet with the crumbled sausage. Sprinkle the all purpose flour over the sausage and fat, and stir until all pieces are well coated.
- Reduce heat to low and stir continuously for a few minutes to cook the raw flour.
- Pour in the milk, stirring constantly in small circular motions to break up any lumps.
- When all the milk has been added and no lumps or large clumps remain, add the black pepper.
- Simmer over medium low heat until the gravy has thickened. Add more milk if the gravy gets too thick. Season with salt and pepper to taste and serve hot.
Notes
Nutrition
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