Sausage Gravy and Biscuits. It’s one of the most loved southern breakfasts. A hearty, stick to your bones breakfast that’s best eaten before a long day of physical activity.
As I discussed in this post for Flying Biscuits, I don’t have much of a knack for making biscuits. That southern gene unfortunately is nowhere to be found in my gene pool. But still I try. And every now and then I come up with some that I’m not afraid to serve.
But southern sausage gravy? It’s an easy, full-proof recipe. And it’s so thick, creamy, and full of flavor. It can even cover up substandard biscuits.
This recipe makes a thick gravy and it tends to thicken even more as it sits. If you want it a little thinner, just add in some extra milk.
- 1 pound bulk sausage
- ⅓ cup flour
- 1 teaspoon rubbed sage
- 3 cups whole milk
- ½-1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- pinch of nutmeg
- Brown sausage in a large skillet, breaking it apart with a wooden spoon as it cooks.
- Add flour and cook for 1 minute, stirring it into the sausage.
- Add sage and slowly whisk in milk. Simmer for several minutes.
- Season with salt, pepper, and nutmeg.