Sausage Gravy Recipe
Being from the north I had always wondered how they served breakfast down south, and tonight I found out. Tonight I made a traditional southern breakfast dish – Sausage gravy with buttermilk biscuits. I decided it might be a good idea to add a little heat to the recipe by throwing in a few red pepper flakes and some cayenne. I was indeed right; the spices gave it a perfect amount of heat and really enhanced the flavor of the gravy. This recipe also goes great served with other traditional breakfast items such as crispy bacon or fried eggs. If you’re feeling really creative you can even make your own biscuits. I was running short on time so I used Pillsbury biscuits, and they worked just fine. If you’re in the mood for something different for breakfast, give this traditional southern dish of sausage gravy and biscuits a try.
Ingredients:
¾ lb bulk pork sausage
1 pinch dried red pepper flakes
1 pinch cayenne pepper
¼ cup and 2 tablespoons flour
2 cups half and half (or milk)
1 teaspoon Worcestershire sauce
½ teaspoon seasoning salt
1 teaspoon ground black pepper
8 biscuits
Cooking Instructions:
Step 1: Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper and red pepper flakes. Cook stirring until the meat is completely.
Step 2: Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in half and half and Worcestershire sauce. Cook over medium-low heat until thickened.
Step 3: Add in salt and pepper, and serve of biscuits.
Tags: cooking, recipes, food and drink, recipe
gravy biscuits represent reason #849 why it’s great to be a southerner.
i love the added pepper–if the sausage isn’t spicy, the gravy should be!
grace - indeed, I love the spiciness
I only had biscuits n’ gravy once, really liked it. I will file this one under ‘must try’.
Tim - I hope you enjoy it. Let me know how it turns out.
Thankyou,Thankyou, I have been looking for a sausage gravy recipe, it is so expensive to buy pre-made and it is my grandkids favorite.
Connie - glad to help, enjoy
Bobby,
My Grandma (who is from S.C.) taught me how to make this. I too love to add some heat as I love spicy food. The only thing different is that she taught me to make this using 1 lb. of sausage (hot is even better) and 1 can of evapoated milk, sing water to thin t out if needed. It is indeed the best sausage gravy ever! Try it with the evaporated milk and see what you think.
MarMar - Thanks, I will have to give it a try with evaporated milk.