00743 11 40 C 11 55. 007431 69 40 69 C 47. Best Sausage Gravy pillsbury biscuits and gravy the most simple and flavorful country gravy from scratch!
This mouthwatering gravy is perfect with your favorite biscuits and ready super fast! Biscuits and Sausage gravy is a classic staple breakfast dish in the Midwest and South. It’s one dish that I particularly look forward to having on a chilly fall or winter morning. While we all know that sausage gravy isn’t the healthiest dish in the world it is some of the best stick to your ribs comfort food out there! Can I Make Sausage Gravy the Night Before?
Make the gravy as directed in the recipe card below. Allow the gravy to cool completely, then, store in an airtight container in the refrigerator for up to 24 hours. To reheat the gravy, pour it into a medium saucepan and warm over medium-low heat while stirring occasionally until heated through. How do you Make Sausage Gravy? The first step to making this gravy is to cook one pound of pork breakfast sausage. You can use mild, hot, maple, or any type of pork sausage that you prefer.
Once the sausage is browned through with no pink remaining you will add two tablespoons of butter directly to the cooked sausage and allow it to melt. Next, sprinkle your flour over the sausage. You will stir the flour into the sausage for 1-2 minutes until that “raw flour” smell is gone. The flour and fat mixture is what will allow your gravy to thicken. Pour in the milk slowly while whisking. Your gravy will continue to thicken and bubble as your pour in the milk.
Once the milk has all been added to the skillet, you will add your seasonings. Allow the gravy to simmer for 2-3 minutes until thickened, then serve right away. This gravy can be made in advance and stored in the refrigerator for up to 4 days for best results. What to Eat Sausage Gravy With: As I mentioned above, we like this gravy best with my homemade drop biscuits.
Any kind of biscuits your family likes will work just fine though. Sausage gravy is also great over fried breakfast potatoes, hashbrowns, grits, and toast. Add the butter to the pan and stir it around until melted. Sprinkle the flour over the sausage and stir for 2 minutes. Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.
Taste the gravy and adjust seasoning if necessary. Serve immediately with your favorite biscuits. Nichole is the founder and CEO of The Salty Marshmallow. Her passion for cooking and baking began over a decade ago, and she specializes in easy recipes with big flavor that the whole family will love!
I made this gravy with GF flour and breakfast sausage. I’m happy I get to still eat gravy despite my GF diet restriction. This is now my go-to sausage gravy recipe! This was awesome and super easy since everything is readily available in the pantry. I substituted Louisiana brand Cajun seasoning for seasoned salt. 1st time I didn’t have pork dripping and was worried perfect . I’ll happily gain and enjoy tonight.
I’ve never made gravy in my entire life. It always scared me for some reason, and that fear really sucked for my daughter, whose favorite food is biscuits and gravy. I got brave today and decided to give it a shot. I usually have to try several different recipes for a food before I find one I like, but I hit the jackpot on the first try this time! This was ridiculously easy and it tasted absolutely FANFREAKINGTASTIC! My boyfriend and I have our sausage made from a hog we have butchered, so much better than store bought.