Home > Breakfast, Comfort Food > Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

September 30, 2012 Leave a comment Go to comments
Biscuits and Sausage Gravy

Biscuits and Sausage Gravy

Bacon is everywhere.  Bacon candy, bacon cupcakes, bacon beer…the list goes on.   But what about the other porky breakfast meat?  When does sausage start showing up with regularity on Pinterest?

I’m here to help out by blogging about my favorite way to prepare sausage.  Sausage gravy and biscuits.

I must state, if you’re looking for something low in calories, I suggest you stop reading now.  This ain’t it.  This my friends is full fat on fat, topped pretty much with more fat.

But where there is fat there is flavor.  These have lots of flavor.

Luckily these are filling so one portion should do it.

With just a few simple ingredients, it’s a cinch to put together also.

This presentation is nice when having friends over for breakfast/brunch, but feel free to crumble the cooked sausage and toss it right in with the gravy.  No rules here.

For best flavors, make the sausage mix the night before and cook the following morning. Enjoy!


  • 1 lb ground pork
  • 1 teaspoon ground sage
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper (plus more for the gravy)
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups whole milk (you can use 2%, 1% or skim but why)
  • 1/2 teaspoon kosher salt
  • A few sprigs of fresh thyme (for garnish)
  1. In a large bowl, mix together the pork, sage, garlic salt, red pepper and black pepper.  Cover and refrigerate 4 hours (or overnight).
  2. Once chilled, form the mix in to patties and cook over medium heat until cooked through.
  3. Remove from pan (to plate lined with paper towels) and cover to keep warm.
  4. Lower the heat to medium-low.
  5. Using the pan that was used to cook the sausage, add the butter and melt.
  6. Add flour and mix (with a whisk) to begin making a roux, picking up all of the brown bits from the sausage.  Cook 2 minutes.
  7. While stirring, mix in the milk, salt, and a few turns of fresh cracked pepper.
  8. Stir until thick.
  9. Cut open a freshly made biscuit (I used this recipe), top each half with a sausage patty, spoon gravy over each half, top with thyme and serve.



Alton Brown’s Biscuits

  1. September 30, 2012 at 10:07 am

    delicious treats!

  2. September 30, 2012 at 4:08 pm

    Get n my bellay!!!

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