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Sausage Gravy and Biscuits

Ingredients

Sage Breakfast Sausage
1 pound ground pork
1 tablespoon sage, dried or minced fresh
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (or more if you like heat)
1/4 teaspoon marjoram (fresh if you have it)
pinch of ground cloves

Garvey
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Method

1) In medium sized bowl, thoroughly combine all Breakfast Sausage ingredients. Its easiest if you use your hands to mix.
2) Heat crumbled meat in a skillet over medium low heat until brown.
2) For the gravy, when the meat is no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
3) Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
4) Cook the gravy, stirring frequently, until it thickens. (This may take a 10 to 12 minutes.)
5) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
6) Taste and adjust the seasoning.
7) Spoon the sausage gravy over warm biscuits and serve immediately!

NOTE

Source: A combination of Devon Blosch, Ree Drummond, and Krissy Allori.

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