Sausage Gravy

You didn’t think I’d leave you without a tasty gravy recipe after my last post on Easy Buttermilk Biscuits, did you?

Sausage Gravy recipe and images by Lacey Baier, a sweet pea chef

As you can probably imagine, there’s no shortage of Biscuits and Gravy out here in Texas.

Sausage Gravy recipe and images by Lacey Baier, a sweet pea chef

Sadly, though, there seems to be a shortage of good Biscuits and Gravy.

Sausage Gravy recipe and images by Lacey Baier, a sweet pea chef

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.”

Sausage Gravy recipe and images by Lacey Baier, a sweet pea chef

Instead, it’s savory, flavorful and hearty.

And yummy.

Sausage Gravy

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

Directions

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.

Comments

  1. Sarah says

    How many does this recipe serve? I am doing a men’s breakfast this weekend and wondered how many batches of this I would need to make. I have used your recipe once before- it is fabulous, but it was about 1.5 years ago and can’t remember how much it made. Thanks so much!

  2. says

    Tried the sausage gravy for the first time. My company has not arrived yet. However I’m sure they will love it!! I had a little taste test first. I have to honestly say that I’ve never made this before and it was so easy, YUMMY! The only difference is I put my butter in with my sausage and onions and they still fried up nice and brown with loads of flavor . Thanks so much for the receipe~

  3. Mindy says

    I have been following your blog for a few months now. Have made your Biscuits and Gravy recipe quite a few times! Definately a hit! This recipe was my first attempt at making my own sausage gravy – and now there’s no turning back! :-)

  4. says

    Wicked good! Just sitting down with a full belly and I had to thank you for this lovely recipe! My hubby LOVED it too! Mainer approved!

    • says

      I won’t laugh! Rubbed sage is pretty much crushed sage that has been rubbed between your fingers. Doing this releases more flavor from the sage and helps it get absorbed into the food. You can by “rubbed sage” or just rub your own dried sage :) Ia actually only recently discovered it myself, but I like it.

  5. Katherine says

    I am SOOOOO making your biscuits and gravy this weekend!!! The weather is supposed to drop down to the low 80’s and I can’t wait to give this a try. I’ll report back…my four food critics don’t hesitate to give feedback:)

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