Sausage Gravy and Flaky Butter Biscuits Are The Best Breakfast Ever – Fight Me!
I still remember the first time I had sausage gravy. It was a revelation: a creamy, thick, super-salty gravy with chunks of nicely browned breakfast sausage smothering the perfect biscuit. It was at Pine State Biscuits in Portland when they first opened. I was absolutely hooked. From then on, it was sausage gravy or nothing.
As someone who didn’t grow up in the South, I don’t have a family recipe. I didn’t grow up eating it and I’m not ready with my sausage gravy. In my eyes, that’s a good thing. Throughout my adult life I have been able to try countless sausages without being blinded by a childish ideal of what should be. I am an unbiased unbiased judge of whether it should contain milk or cream or bacon fat or cayenne pepper. I just want my sauce to taste good. After countless tests, this is my best sausage gravy. I think you will like it too!
What is sausage gravy?
Sausage dip is a traditional South American breakfast dish that is usually served with biscuits. First, the pork sausage is browned and then mixed with flour to create a roux. The cooked roux and sausage are combined with the milk to make a thick, pourable sauce that’s usually seasoned with plenty of freshly ground black pepper, and voila! Sausage gravy usually comes with flaky butter biscuits.
How to make the sausage sauce
This is one of the easiest sauces to make!
- Brown the sausage. Remove the breakfast sausage from the casing and brown it in a skillet over medium-high heat, breaking up the pieces into small pieces.
- Add some fat. Melt the butter in the cooked sausage.
- Make a roux. Sprinkle the flour and stir, cooking the flour with the fat from the sausage and the butter in a roux, which will thicken the sauce.
- Stir in the milk. While stirring, slowly add the milk.
- thick Let the sauce boil and thicken.
- Enjoy. Season with plenty of freshly ground black pepper and enjoy!
The best sausages to use
Sausage sauce is typically made with breakfast sausage, which is fresh ground pork mixed with herbs and spices. Breakfast sausage comes in links, patties or even loose.
In addition to your standard breakfast sausage seasoned with salt, black pepper, and sage, there’s also a multitude of flavors, including maple syrup, brown sugar, and spicy. You can buy your favorite sausage at the store or you can make your own sausage mix using ground pork and spices.
Can you make your own sausage?
Yes! All you have to do is brown 1 pound of ground pork with 1 tablespoon of fresh chopped sage, 1 tablespoon of chopped fresh thyme, 1 tablespoon of crushed fennel seeds, and a pinch of nutmeg. Season to taste with salt and pepper. If you like your breakfast sausage sweet, add a drizzle of maple syrup or a little brown sugar.
Milk or cream
I like to use milk, but many people use cream or a mixture of milk and cream. I find that using cream makes the sauce a little too thick and rich. The perfect sausage gravy is not too thick and whole milk is the best choice!
Tips for the best sausage gravy
- Use a potato masher to crumble the sausage into small pieces while it cooks.
- You don’t need to buy sausage, you can make your own!
- Whole milk will give you the creamiest and most luxurious sauce.
- You can make it ahead of time and store it in the fridge. To reheat, simply heat over medium heat on the stove in a pan, loosening with a splash of milk, if necessary.
- Freshly cracked black pepper is absolutely necessary, it adds that fresh, spicy flavor that is crucial to sausage gravy.
- Try some fresh, crisp sage leaves to really kick up the flavor.
Pairings
And if you’re wondering what to serve with biscuits and gravy, I’ve got you:
Sausage Sausage
Sausage Gravy and Flaky Butter Biscuits Are The Best Breakfast Ever – Fight Me!
It’s useful 4
- 1 lb sausage breakfast
- 1 spoon butter
- 1/4 cup all-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon onion powder
- 2 1/4 cup whole milk
Heat a little oil or butter over medium heat and add whole sage leaves and fry, turning as needed, until crisp, 15-20 seconds depending on size. Crumble into your sausage gravy or serve whole on top.
nutritional data
Sausage Sausage
Amount per serving
calories 525
Calories from fat 356
% Daily Value*
fat 39.6 g61%
Saturated fat 14.7 g92%
cholesterol 117 mg39%
sodium 925 mg40%
potassium 552 mg16%
Carbohydrates 13.2 g4%
Fiber 0.3 g1%
Sugar 7.6 g8%
protein 27.5 g55%
* Percent Daily Values are based on a 2000 calorie diet.