As a child, I did not eat sausage, but I always loved the flavor of my grandma's sausage gravy (made in one of her trusty cast iron skillets) served over biscuits. Fast-forward to adulthood, and I happily enjoy all of the pork sausages we offer and often use a combination of our mild breakfast and hot & spicy sausages when making the classic, comforting dish of biscuits and gravy. While it is easy enough to throw together on an ordinary day (whether for breakfast, lunch, or dinner), it is also one that is requested by my family on special holidays, like Christmas morning and Easter brunch. I hope if you give it a try, it will find a place in your menu rotation as well.
Serves: 6 people
Ingredients
- 1 lb pork sausage (such as mild breakfast or hot & spicy; if making a double-batch, I use 1 lb of each)
- 1/3 all-purpose flour
- ~3 cups whole milk (or half & half, or a combination of the two)
- 1/4 tsp kosher salt, more if needed
- 1/8 tsp black pepper, more if needed
Directions
- In a large skillet, over medium heat, cook the sausage, breaking it up with a spatula or mix 'n chop (one of my favorite tools when preparing any ground meat) into small crumbles. The sausage should be completely cooked and browned after about 10 minutes or so.
- Next, add the flour to the pan and stir it into the cooked sausage; allow to cook for about 1 minute.
- While whisking, gradually add in the milk (or half & half) to the sausage and flour mixture. After all of the milk has been whisked in, allow the gravy to cook and thicken, stirring occasionally, for about 5 to 8 minutes. Once it is looking done (it will be very gently bubbling and thickened), remove from heat and add salt and pepper to taste. If the mixture is too thick, add in more milk (in tablespoon increments) until desired consistency is reached.
- Serve over warm biscuits and with scrambled eggs and fresh fruit for a hearty meal.