Growing up, my mom always made sausage gravy and biscuits every holiday morning–Easter, Christmas, Thanksgiving. So, naturally, every time I make it as an adult, I’m reminded of our family holidays at home. There’s just something about home cooking and memories that make me homesick for my family.
This recipe is so quick and so easy. All you need is a roll of sausage, flour, milk and pepper. For the biscuits, you can go all betty crocker and make some from scratch, or you can use the store bought (which is what I just so happened to use this time). Either way, this is a super simple breakfast–or dinner–that you can throw together in minutes.
Here’s what you do.
Brown your sausage and drain off most of the grease. You want to leave some on the meat so your flour will have something to stick to.
Next, sprinkle on about 1/2 cup flour on your sausage. This is the key step. You want to make sure all of the sausage is coated BEFORE you add in any milk. If you don’t have enough flour, your gravy will not thicken up. You can’t add in more flour after you’ve poured in the milk, or you will end up with lumpy gravy. Really, it’s not that hard, you just have to understand the “science”. Not enough flour, or flour after milk=bad. See?
After the sausage is all coated, pour in the milk. I add in enough milk to almost cover the sausage. Don’t worry about not adding in enough. Unlike the flour, you can always add in more milk if the gravy is too thick. Sprinkle in your pepper and salt if needed. Most sausage for me is already salty enough.
Then bring the mixture to a boil and immediately turn down to simmer. Stir often to avoid it from sticking to the pan and burning. You should see the mixture start to thicken up pretty quickly.
Serve your gravy hot over biscuits fresh from the oven and you’ve got a yummy meal!
What are some recipes that remind you of a childhood memory?
- 1 lb ground sausage
- 1/2 cup flour*
- 2 cups milk*
- Brown and crumble sausage.
- Drain off most of the grease, but do not rinse.
- Sprinkle flour over sausage and toss to coat (may need more or less depending)
- Pour in milk making sure sausage is almost covered (may need more or less depending)
- Bring mixture to a boil and immediately reduce heat to simmer.
- Stir frequently until mixture is desired consistency.
- If gravy is too thick, thin with more milk.
- *You may need more or less flour and milk. Always make sure to have sausage thoroughly coated in flour before adding in milk.
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