Prep 30 mins
Cook 30 mins
Many southerners enjoy sausage cream gravy ladled over fresh hot biscuits for a hearty breakfast.
- 1 lb pork bulk sausage (Jimmy Dean)
- 2 tablespoons shortening (Crisco)
- 1⁄4 cup all-purpose flour
- 3 cups cool milk
- 6 warm biscuits
- Put the sausage in a large, straight-sided saute pan over medium-heat.
- As the sausage cooks, crumble into small pieces using a fork.
- When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
- Add the shortening to the hot pan.
- When the shortening has melted, add the flour, stirring it in slowly with a whisk.
- Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
- The mixture should smell nutty, not burned.
- Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
- Lower the heat to medium-low and simmer gently for 15 minutes.
- Add the reserved sausage and pan juices to the gravy.
- Mix well with a wooden spoon, seasoning to taste with salt and pepper.
- The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
- Split the biscuits in half; place the halves, split side up on individual plates.
- Cover generously with warm gravy and serve immediately.
I needed to use a bit more cooking oil (3 T instead of 2) - otherwise, simple to do & PERFECT results. Thanks!
This was super easy, inexpensive and tasty! I think next time I'll add some red pepper flakes for a little zing -- or just use spicy sausage. It was a nice lazy Sunday breakfast. Thanks for posting! Made for your football pool win.
My wife took one bite and said, "mmmm, that's Ma Maw's gravy."