As you can probably imagine, there’s no shortage of Biscuits and Gravy out here in Texas.
Sadly, though, there seems to be a shortage of good Biscuits and Gravy.
Too often, it seems, Dustin and I find the biscuits to be too dry or the gravy to be too bland — making the whole thing just “meh.”
Well, this sausage gravy recipe is anything but “meh.”
Instead, it’s savory, flavorful and hearty.
1/2 lb. breakfast sausage
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
2 tsp. rubbed sage
1/8 tsp. garlic powder
1 tbsp. unsalted butter
1/2 medium onion, chopped
3 cups milk, divided
1/2 cup all-purpose flour
Heat large skillet over medium-high heat. Add sausage. Crumble and cook until well-browned. Season with salt, pepper, sage and garlic powder.
Remove cooked sausage from pan and set aside. Melt butter in same pan. Add onions and cook until tender, about 5-6 minutes.
In a small mixing bowl, combine flour with 1/2 cup of the milk. Return the cooked sausage to the pan and add flour mixture and remaining milk. Stir to combine. Season to taste.
Cook until gravy thickens and is bubbly, about 6-8 minutes.
Serve over fresh biscuits, if desired.
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