Southern Sausage Gravy

This recipe is simple, but not gluten free or fat free. Sorry! My 3 kids (they are adults now) make this recipe for their families today. Great comfort food. If you have any leftover, you can freeze in individual containers.

Servings

8

Good For:

Breakfast

 

Southern Sausage Gravy

By: Eric Ecker

 

Ingredients

  • 1 pound bulk pork sausage (I prefer a spicy type, but its your choice.)
  • 1/4 cup all-purpose flour
  • 2 cups milk (any type). I use the lactose-free skim.
  • 2 tablespoons of real butter
  • Black pepper to taste
  • 1 package of refrigerator large biscuits

Step by Step Instructions

Step 1

Heat a large skillet over medium. Add the sausage and break into chunks with a spatula. I like very small crumbs as it makes for sausage in every bite. Season the meat with pepper to taste (You don’t have to do this step but I like pepper). Cook until the meat is crumbled and browned all the way through.

Step 2

Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Add butter if you want.

Step 3

Cook, whisking/stirring frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin).

Step 4

Add more black pepper if you like. Serve with hot biscuits.

 

Notes: You can change it up. 

Add onions when cooking the sausage. Use different flavors of sausage (sage is good too).

Different flavors of biscuit. You can make your own biscuits too (not my thing!! LOL).

Add different seasonings/spices to the meat to change the sausage flavor. I have even used soy chorizo crumbs (need 1 and ½ bags) if you do not like pork or are looking for a meatless meal. Make with ground venison but you will need to add extra fat to the recipe. You can add 2-3 tablespoons of clarified butter or bacon fat when browning the venison.

Find something you like and stick to it.