Sausage Gravy & Biscuits Recipe
So many people have trouble with gravy. Seriously, you would not believe the amount of folks that I hear say that they just can’t do it! My husband AND mother included! That’s okay. I USED to be like that too until this recipe. This sausage gravy & biscuits recipe will have you wowing the masses at breakfast with very little work. We actually have it for dinner occasionally and even better? It freezes VERY well too so if you have leftovers, you can throw them in for a later date! (I think that may be my favorite part of this recipe to tell you the truth.) Don’t be afraid to play with this one either. If it is too spicy (or not spicy enough for you), adjust the seasonings until it’s a good fit! It’s such an easy recipe that there is plenty of room for play! Instead of using refrigerated biscuits in this, give my Oh My! Buttermilk Biscuits a try! I promise you won’t be disappointed when the two recipes meet!
You will need:
- 1/2 to 3/4 lb pork sausage – Use the seasoning blend that your family prefers the most.
- 1 medium onion , chopped – Entirely optional, I actually leave it out 98% of the time
- 1 pinch crushed red pepper flakes – adjust up or down to your family’s preference
- 1/4 cup all-purpose flour
- 2 t all-purpose flour – If you want a thicker gravy, you can take this all the way up to 4T. 2 seems to be right about where we prefer it though. Not too thick, but not water thin.
- 2 cups cold milk
- 1 -2 t Worcestershire sauce
- 1/2 t seasoning salt – This can easily be omitted and I do most of the time. I find that the Worcestershire sauce has plenty of it for our taste buds.
- 1/2 t fresh ground black pepper – again, adjust to taste
- 8 prepared biscuits
Prepare your biscuits. Head over HERE and get the recipe for my Oh My! Buttermilk Biscuits.
In a medium or large skillet, combine red pepper flakes and onions if you’re using them, with the sausage and cook until the sausage is lightly browned. Seriously…brown your sausage. It really won’t have much of a chance to finish browning later on if you don’t.
Drain, but do NOT rinse, when your sausage is browned.
When the sausage is browned, stir in ALL of the flour into the meat and stir until it is fully dissolved. No lumps. Be sure that ALL of the flour is dissolved into the meat.
Slowly pour cold milk into your skillet, add the Worchestire Sauce and give a good stir or three.
Cook on medium/low heat until thick, bubbly and oh so good! You don’t want to stir it too often, but giving it one or two quick swipes won’t hurt anything.
When thick and gooey, taste and season with salt and pepper as needed.
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