Sausage Gravy & Biscuits

In my personal opinion, there is no better breakfast than Sausage Gravy and Biscuits. This southern recipe is truly “rib-sticking good”. If you have been deprived of this meal your entire life, it is the perfect blend of savory and comfort. The best thing about this is you can make it any way you like it, spicy or sweet! Or my personal favorite, sweet heat. It takes less than 10 minutes to put together and it will become a staple in your home.

“Mind your own biscuits and life will be gravy”, well according to Kacey Musgraves

Since this was a recipe made on this island so I had to make a few changes, but I will indicate the substitutions.

You will need:

1 lb Ground Sausage (hot, mild, maple, etc. use which ever you prefer to eat)

1 1/2-2 cups of Whole Milk

1-2 teaspoons of Corn Starch

5-6 dashes Hot Sauce (optional)

1 TBSP Maple Syrup (if using REAL maple syrup, use less) (optional)

6 Biscuits (homemade, store-bought, or the ones from your favorite drive through fried chicken place)

 

A few things to disclose: Sausage Gravy is not an exact science, it depends completely on the amount of fat emitted by the sausage, the type of milk  you use and if you use any extra liquids (like hot sauce and maple syrup). The amounts are close ballpark estimates based on how I make it, but you may need to change a bit. If your gravy is too thick the rule is to add more milk. If it is too thin the rule is to add more corn starch.

Healthy alternative: Use turkey sausage and skim milk, but if you use a turkey sausage rather than a pork sausage, expect less grease, so use more corn starch.

 

Place the sausage in a pan over medium heat. (Substitution: I could only find sausage patties on the island. Normally, I use the tube of ground sausage).

Sausage Gravy 2

Crumble well and cook through.

Sausage Gravy 3

Optional: Add hot sauce for a spicy gravy. Add maple syrup for a sweet gravy. Add both (hot sauce and maple syrup) for a sweet heat. Stir in and combine with the crumbled sausage.

 

Sprinkle the meat with the corn starch and stir to combine. By sprinkling it directly on the meat and stirring it in, you will prevent clumps from forming. Trust me, you don’t want clumpy gravy.

Sausage Gravy 4

Next, slowly add the milk. Pour in a half cup of milk, stir and let it simmer. Once it starts to bubble, add the next half cup of milk and wait until it bubbles. Repeat until desired consistency.

Sausage Gravy 5

Tip: If you add the milk and realize it is not as thick as you want, use a slotted spoon and remove several spoonfuls of sausage (without the gravy). Place the sausage in a small bowl and sprinkle on more corn starch and combine. Once the crumbles are coated with the corn starch and no clumps are present, return the sausage to the gravy, this will thicken it up without the clumps.

Make sure the biscuits are warm (if not, pop them in the microwave for a few seconds). Split them in half and top with the Sausage Gravy.

Sausage Gravy 6

Enjoy!

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2 Comments Add yours

  1. theoldfatguy says:

    I will have to try this. I’ve had biscuits and gravy on trips to the US but it isn’t common here in Canada.

    Like

    1. drcupcake45 says:

      I hope you love it! It is one of my favorite things to eat on a cold winter morning! It is so funny how the US & Canada share boarders but so many types of food are limited to a particular country. In Canada, I am obsessed with Butter Tarts and they are no where to be found in the US. I hope this brings a little country style US food to your kitchen!

      Like

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