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Sausage Gravy & Biscuits

Sausage Gravy & Bis­cuits is one of the most sim­ple din­ners you can throw out there. Add some steamed veg­eta­bles and you’re done. You can even make the bis­cuits ahead of time and refresh them right before serv­ing. I know it can’t be argued that it’s the health­i­est meal that ever was, but there is some­thing to be said for the sim­plic­ity of the ingre­di­ents. Some­times the most basic ingre­di­ents sub­limely com­bine to make the most deli­cious meals! Choose a sausage that isn’t packed in preser­v­a­tives and you can mit­i­gate some of the guilt.

Sausage Gravy & Biscuits


  • 1 lb. sausage/ground pork
  • 6 Tbsp fat
  • 1/3 cup all pur­pose flour
  • 3 cups whole milk
  • 1/4 tsp poul­try seasoning
  • 1/2 tsp. pepper
  • 1/4 tsp. kosher salt


  1. In a large, heavy skil­let, heated to medium high, crum­ble the sausage. Brown, stir­ring often, until no longer pink. Judge how much drip­pings remain in the pan by nudg­ing al the cooked sausage to one side of the pan, and tilt­ing the pan to one side let­ting the drip­pings drain to the other side of the pan. You are shoot­ing for 1/3 cup of drip­pings. If there aren’t enough to make 1/3 cup, sup­ple­ment with butter.
  2. Add the flour to the pan with drip­pings and sausage. stir well to dis­trib­ute, giv­ing it a cou­ple of min­utes of cook­ing to allow the flour to cook.
  3. Add the 3 cups of whole milk and bring to a low boil, stir­ring and mak­ing sure you are get­ting all the yummy brown bits off the bot­tom. Let sim­mer a minute or two to thicken up the gravy. Add the sea­son­ings, salt last to allow for the salti­ness of the sausage.
  4. Serve over but­ter­milk bis­cuits.

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  1. This is basi­cally the recipe we use at home but we add a dash of hot sauce and a dash of w sauce. So good!

  2. Any links to but­ter­milk bis­cuit recipe?

    • Well, dang if I didn’t for­get to link our awe­some but­ter­milk bis­cuits in this post!

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