About Me

My photo
I am a former fat girl who still loves to feed my friends and family. I bake and cook most weekends, and I want to keep track of it all here.I hope you enjoy my recipes, I look forward to sharing my cooking blog with everyone!

Saturday, June 26, 2010

Sausage gravy

My family loves biscuits and gravy. My husband begs for it. My sister Jennifer requests it for her birthday breakfast every year, and now that we live so far apart, she has been bugging me to blog it so she can make it herself. I usually make Bisquick biscuits because they are light and kinda easy. The Pioneer woman has a biscuit recipe in her cookbook that I used for the biscuits this morning. I was feeling all domestic, but normally I would just use Bisquick. You can even use frozen biscuits if you are looking for a great short cut. Pillsbury makes a really good frozen biscuit that I have used when I didn't feel like making the mess that making biscuits from scratch causes. I should have taken a picture, it looked like a flour bomb went off!

I used the store brand country sausage this time. I really just use whatever sausage I'm in the mood for. sometimes hot, sometimes extra sage. Use whatever you enjoy.
(I would advise against maple sausage for biscuits and gravy though)

My secret ingredient, olive oil. You will need it for the roux, and you want all that sausage flavor in it, so add it to the meat in the beginning.

Brown the meat. *drools a little*

Pull the sausage out and set it aside. Don't let your significant other steal it!

Sprinkle 3 tablespoons of flour into the hot oil.

The roux should look like this, if its lumpier or drier add a bit more oil. If its wetter, add more flour.

We want the roux to get a little brown. If it gets too brown it will not thicken up as nicely.

Pour in the 3 cups of milk, whisking the whole time.

Now is the time to add the sea salt. If you are using table salt, use about half of what I call for.

Coarse ground pepper, you can add more or less depending on your taste.

Whisk the gravy over medium heat until it comes to a boil and thickens up.

It is thick enough when the gravy coats the back of a spoon.

Throw the meat back in. Taste the gravy now, if it is too salty for you, add some milk and bring it back to a boil to thicken up. If it isn't seasoned enough, now is the time to add more.

Thick yummy sausage gravy....

Of course I added butter to my biscuits, this is so not health food!

Ingredient list:
Biscuits - there are some great biscuit recipes out there. I like Bisquick.
3 cups whole milk
1 lb sausage
1/2 tbs sea salt (if using table salt use 1/2 tsp)
1tsp coarse pepper
3 tbs olive oil
3 tbs flour

Place sausage and olive oil in a hot deep pan. Brown meat. With a slotted spoon pull the meat out of the pan. Sprinkle flour over oil. With a wire whisk stir until slightly browned. Pour in 3 cups milk while stirring. add salt and pepper. stir constantly over medium high heat until thick. Gravy should coat the back of a spoon. Return meat to pan. Stir until hot. Serve over biscuits.


  1. This good old basic grub.If you are a trucker or from the south you will love this,I made it and it was great. For that matter anyone should love this!!!