Sausage Gravy and Biscuits

Download
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Susang photo by Susang
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
40mins
Ingredients:
7
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Cook sausage and onions in a skillet until sausage is done.
  • Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and salt/pepper (to taste); set aside.
  • When sausage/onion mixture is done,remove and drain excess grease.
  • Return sausage/onion mixture back to skillet.
  • Over medium/low heat, gradually add flour.
  • Turn to coat sausage and cook until golden (approx).
  • Return heat to medium.
  • Slowly stir in milk/seasoning mixture.
  • Cook until gravy reaches desired thickness (stirring frequently).
  • Cook biscuits according to package directions.
  • Serve gravy over biscuits split in half.

Questions & Replies

  1. It was good but i would giv it a 10 star is there a way to make it less filling
     
  2. Shouldnt you use the sausage fat in the gravy instead draining it off?
     
Advertisement

Reviews

  1. Not only is this recipe easy, but it tastes great. The gravy has excellent consistency and good flavor because of the worcestershire sauce. I would recommend this recipe to anyone who enjoys a good, hot breakfast! You won't be disappointed.
     
  2. Excellent recipe! The result rivals the best restuarant biscuits and gravy. I added a few dashes of Tabasco but other than that, I stuck to the recipe exactly. Really, really, really good, and I was raised in the midwest on biscuits and gravy! Thanks Kelly
     
  3. I'm a newbie to biscuits and gravy - never had them or made them before! My husband was excited about this meal since it's right up his alley. I made my own sausage with a pound of ground pork seasoned with sage, thyme, salt and pepper. I served this with fresh fruit for breakfast. The leftovers made a nice dinner the next day served with some green beans for a full and hearty meal. This was the perfect recipe for my introduction to biscuits and gravy!
     
  4. Fantastic! I made this for mother's day breakfast and added a little bit of garlic salt, a ton of fresh black pepper, and a touch of buttermilk. I served this with P4's Southern Buttermilk Biscuits. Will use this recipe again and again.
     
  5. Love this simple wonderful method of making sausage gravy! Perhaps it was the sausage I used, but I saw no reason to drain off any excess grease; there wasn't that much there. I've made it a couple of times and I really like it when you let the sausage and flour get golden before adding the milk. This the way I will e making it from now on! (leftovers were great when reheated with a little milk.) Thanks Kel!
     
Advertisement

Tweaks

  1. First time I used the full pound of sausage. Seemed a bit much. Next time I used 1/2 lb. and, in my opinion, was just right. Have tried many biscuit gravy recipes and this, by far, is the best. Wayne Kent
     
  2. I made my own sausage with a pound of ground pork seasoned with sage, thyme, salt and pepper.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes