Biscuits and Sausage Gravy

This is one of our favorite weekend breakfast meals. I never used to enjoy biscuits and gravy, it was too bland or something. But I finally figured out how to make the best biscuits and sausage gravy around. The secret is the little bit of sage. If you want to make country gravy, keep that in mind, it’s what gives country gravy that perfect flavor.

This recipe makes quite a lot and can easily be cut in half. My son loves to pour more gravy than necessary on his biscuits and go through this in a heartbeat. It also reheats really well the next day so I like to make sure I have plenty left over.

Biscuits with Sausage Gravy

2 lbs ground breakfast sausage (like Jimmy Dean)
2 Tbls vegetable oil
1 large onion, chopped
2 Tbls butter
4 cups milk
1/2 cup flour
salt and pepper to taste
1/2 tsp rubbed sage
8 homestyle biscuits

Make biscuits according to package directions, or make from scratch.

Heat a large skillet over medium-high heat with 2 tablespoons oil. Add ground sausage and break apart, stirring occasionally and breaking up big chunks of sausage. When sausage is cooked half way through add chopped onion. Cook and stir occasionally until sausage is done and onions are soft. About 10 minutes. There is no need to drain the sausage unless there is too much grease and the sausage is swimming in it. Drain the sausage and reserve about 2 tablespoons of the grease. Return sausage to pan and add reserved grease and butter. Once the butter is melted sprinkle the flour over the sausage. Mix the sausage and flour until the sausage is well coated and cook for about 1-2 minutes. Add the milk and stir. Add salt, pepper and sage. Cook and stir until the sausage gravy is nice and thick and bubbly.

Note: If you like a really thick gravy cut the milk down to 3 cups. Add more milk if you like your gravy a bit thin.

To serve, cut biscuit in half and place on plate. Pour sausage gravy over biscuits and enjoy.

This recipe makes a double batch of gravy and can easily be cut in half.