In this quick and easy Breakfast Sausage Gravy; browned pork breakfast sausage, creamy, peppery gravy tops either homemade drop biscuits or buttermilk biscuits. This recipe serves 4 to 8 depending (see recipe card notes).
This is one of the only recipes I know by heart.
Probably because it has only 5 ingredients, one skillet and bare minimum labor is required. However this recipe is cozy, soul-warming and makes for a satisfying breakfast or brunch component. And bonus (!!!), this decadent-plate-of-delicousness takes less than 30 minutes to prepare. It starts with browning pork breakfast sausage, stirring in a little flour and pouring in some milk. Stir and simmer until thick and then spoon over warm, out-of-the-oven biscuits. SO easy!
Casual enough for Sunday morning but special enough to serve at Christmas brunch.
To Make This Easy Sausage Gravy You Will Need:
- pork breakfast sausage – For ease use store-bought or refer to this recipe for making your own!
- unbleached all-purpose flour – This helps to thicken the gravy.
- milk – I like to use either whole milk or half & half.
- freshly ground black pepper – Adds distinct bite and flavor.
- biscuits (for serving) – Use either homemade drop biscuits or buttermilk biscuits.
- chives (optional – for serving) – This adds a delicious subtle fresh onion flavor.
In a 10-inch skillet, add 1 pound breakfast sausage.
Use a wooden spatula to break up the sausage in to small crumbles. Cook until no longer pink and browned in spots.
When the sausage is completely brown simply sprinkle 1/4 cup of unbleached all-purpose flour over top.
Stir and cook until the flour is completely absorbed.
Reduce the meat to medium-low and pour in 2 cups of whole milk or half & half. You can use a lesser fat milk, however it may affect the creaminess.
Stir occasionally, while at a low small simmer, until thickened to desired consistency.
Lastly, taste and season with freshly ground black pepper. If your sausage gravy gets too thick, thin it out with a splash or two of milk or half & half.
Serve spoonfuls over warm flakey biscuits. I like to sprinkle with a little snipped fresh chives for a deliciously subtle onion flavor.
Prepare to fall in love.
Recipe Tips:
If serving over homemade buttermilk biscuits or drop biscuits, you may want to consider doubling the sausage gravy recipe as homemade biscuits are larger than store-bought/frozen biscuits.
Enjoy! And if you give this Easy Sausage Gravy recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings
Easy Breakfast Sausage Gravy Over Biscuits
- 1 pound pork breakfast sausage
- 1/4 cup unbleached all-purpose flour
- 2 cups whole milk, or sub with half & half
- freshly ground black pepper, to taste
- 12 whole biscuits, for serving
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IIn a 10-inch skillet, add 1 pound breakfast sausage. Cook over medium heat to render out the fat. Continue to cook the sausage until no longer pink and browned in spots.
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Once browned, sprinkle the flour, stirring until the fat in the pan has completely absorbed the flour.
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Reduce the heat to medium-low and pour in the whole milk (or half & half).
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Stir occasionally, while at a low bubble, until thickened to desired consistency. (if too thick, add more milk or half & half)
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Season with black pepper to taste.
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Serve a few spoonfulls over biscuits (see notes).
If using my drop biscuit recipe, you may want to consider doubling this breakfast gravy recipe.
Serving: 1g, Calories: 457kcal, Carbohydrates: 13g, Protein: 22g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 96mg, Sodium: 796mg, Potassium: 479mg, Fiber: 0.3g, Sugar: 6g, Vitamin A: 283IU, Vitamin C: 1mg, Calcium: 163mg, Iron: 2mg
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