Sausage gravy. Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network. Browned maple sausage is stirred into a creamy white gravy made with the sausage drippings. This is my version of sausage gravy.the best!
Sausage gravy is the "gravy" part of the classic Southern breakfast dish Biscuits and Gravy. Sausage fat takes the place of turkey drippings, and the sauce is intended to be super-thick, so. Serve immediately over hot biscuits or potatoes. You can cook Sausage gravy using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sausage gravy
- Prepare 1-2 pounds of mild ground sausage I like to use Jimmy Dean.
- It’s 1/2 cup of Kentucky kernel seasoned flour.
- You need 1/2 cup of regular all purpose flour.
- It’s 8 cups of whole milk.
- You need 2 tablespoons of real butter or bacon grease.
- It’s To taste of salt and pepper I add a good amount.
- It’s of Baked buttermilk biscuits.
There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every This is an old Southern biscuits and gravy recipe that I've adapted. Sausage gravy is a classic Southern recipe. Serve over buttermilk biscuits or grits for a hearty breakfast.
Sausage gravy instructions
- In a large skillet with high sides over med high heat brown and crumble sausage and DO NOT DRAIN.
- Then mix in butter or bacon grease and coat with flour.
- Add in milk bringing to a boil whisking till thickened then lower heat if you like add a little more milk and continue to cook and wisk till desired thickness and add in salt and pepper to taste.
- Served over baked buttermilk biscuits and enjoy.
Sausage gravy is one of those dishes that is so basic, you don't even need a recipe. But let's not let that happen! The thing is, at my house we whip up homemade sausage gravy at least once a month. I know sausage gravy isn't technically a seasonal food and you can just as well eat it in the summertime, but when the cold weather rolls in I. This sausage gravy recipe comes from chef John Currence of Big Bad Breakfast in Oxford, MS.
