Sausage Gravy Recipe

Sausage Gravy
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.
Sausage GravySausage Gravy
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:
Sausage GravySausage Gravy
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.
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17 Responses to “Sausage Gravy Recipe”

  1. grace — May 3, 2008 @ 1:08 am

    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!

  2. Bobby — May 3, 2008 @ 3:29 pm

    grace – indeed, I love the spiciness :D

  3. Tim — May 10, 2008 @ 9:27 am

    I only had biscuits n’ gravy once, really liked it. I will file this one under ‘must try’.

  4. Bobby — May 12, 2008 @ 3:56 pm

    Tim – I hope you enjoy it. Let me know how it turns out.

  5. Connie — May 12, 2008 @ 10:41 pm

    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.

  6. Bobby — May 13, 2008 @ 2:18 pm

    Connie – glad to help, enjoy :)

  7. MarMar — June 10, 2008 @ 9:11 am

    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.

  8. Bobby — June 10, 2008 @ 1:36 pm

    MarMar – Thanks, I will have to give it a try with evaporated milk.

  9. Bev — August 9, 2008 @ 11:30 am

    I tried the evaporated milk and it added the perfect sweetness to this gravy! I was told to use the Jimmy Dean (original recipe) for the sausage and it really does the job! The other flavors of Jimmy Dean were tempting to buy but was told they don’t taste as good for the gravy. I like the heat from the pepper flakes and cayenne! Thank you for this recipe!

  10. Gayle — August 25, 2008 @ 6:54 am

    I am a Northerner who married a Southerner and gravy for breakfast – I just couldn’t imagine it -until I tried it over homemade bread toasted – truly the best. My mother-in-law said the secret was to brown the sausage and NOT drain it as that helps make the flour cook up right. If there wasn’t enough grease, add some butter. This is not exactly figure-friendly, but OH MY is it good. It’s also our standard Christmas morning breakfast!

  11. Linda McInerney — October 19, 2008 @ 6:48 am

    I thought the recipe was very nice. I to added a bit of butter. I did make one mistake, I used 2 0/0 milk. I really think using the half and half would have made the recipe a little more creamy.

    Thanks so much
    Linda upstate NY

  12. Kassie — June 27, 2009 @ 10:20 am

    I’m a Texan born and raised, and didn’t realize southerners were pretty much the only ones that ate gravy for breakfast until I went to college. GREAT recipe, almost exactly like my dad’s – daddy said that they made this when he was in the Navy and called it SOS.

  13. Leslie — September 27, 2009 @ 2:07 pm

    I’ve been experimenting with many different sausage gravy recipe’s…so far this is my family’s favorite…this one had family and guest’s wiping the bottom of the pan clean. I skipped the crushed red pepper in favor of hot sausage, also used 1c evaporated whole milk and 1c of 2%. Quite the tasty breakfast!! Thanks for the recipe. :o)

  14. tyiesha — March 16, 2010 @ 1:09 pm

    i did it with hot links it turned red but still it is good

  15. maria — June 10, 2011 @ 12:15 pm

    I’m going to make this one tonight.I hope I’ll do justice to it.Will let you know after :)

  16. JLH — July 24, 2011 @ 10:12 am

    Besides a couple slight changes I made, this was FANTASTIC. Great with Grands buttermilk biscuits.

  17. Hettie Garnder — June 17, 2012 @ 11:11 am

    Outstanding article. I did have bookmarked your blog. Keep sharing. Regards

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