Nothing quite says “country hospitality” like a big ol’ plate of flaky biscuits and steaming sausage gravy.
So, I can’t help but think it’s sad that our modern society’s idea of biscuits are those hockey-pucks from a can and ‘sausage gravy’ that is made from those MSG-laden packets.
But good news:
It does NOT take a rocket scientist to make homemade biscuits and homemade sausage gravy. I promise.
Homemade sausage gravy was one of the very first “from-scratch” items I ever learned how to make (back when I was still ‘cooking’ Hamburger Helper and Ramen noodles… Really. I used to eat that stuff). It’s a no-brainer, and I’m really only including measurements in this recipe for fun- in reality, you can just sprinkle, dump, and pour, and it will still turn out great.
Homemade Sausage Gravy
- 1/2 lb sausage (here’s my maple sausage recipe)
- 4 Tablespoons flour – White, wheat, or sprouted will work. Just use what you have hanging around.
- 2 1/4 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt and ground black pepper to taste
In a large skillet, cook the sausage until evenly browned. Do NOT drain.
Sprinkle the flour, garlic & onion powers, salt, and pepper over the sausage. Stir it in thoroughly, coating the meat.
Allow this to cook and brown for 2-4 minutes over medium-high heat. Stir constantly to prevent burning. Browning the flour keeps the gravy from tasting like you are eating raw flour.
Add the milk all at once. Mix well to incorporate, then bring to a low simmer and allow it to thicken to the desired thickness.
Serve over hot, homemade biscuits. (Try my super simple Buttermilk Biscuits.)
A Few Notes:
- To avoid the MSG and nitrates often found in store-bought varieties, make your own sausage (like my mouth-watering Maple Breakfast Sausage!).
- Cook up a whole pound of sausage, then save half of it back for another meal later in the week (or freeze it!).
- If you are using very lean sausage (like the antelope sausage I am using in these photos), you may need to add an extra 1-2 tablespoons of fat (butter, bacon grease, lard, tallow, or coconut oil) before you add in the flour. Fat is your friend.
- Don’t sweat it if you don’t happen to have raw milk for this recipe. You will end up cooking it past the point of “rawness” anyway, so if fresh milk is scarce at your house, just use pasteurized for this recipe.
- If you like, omit the garlic & onion powders and saute fresh onion and garlic in with your sausage instead.
And the most important note of all:
Don’t ever think that biscuits and gravy must only be a breakfast food. No, no, no. We frequently make sausage gravy and biscuits for supper. And that is perfectly legal.
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