Southern Sausage Gravy

Biscuits and Sausage Gravy

Biscuits and gravy is on the move! Once a purely Southern dish of modest beginnings, biscuits and sausage gravy can now be found on menus all throughout the United States. This simple breakfast is both hearty and tasty – a real American comfort food.

As with many foods that have grown in popularity with all walks of life, like ribs and chicken wings, biscuits and gravy was born out of poverty. For the working class and the poor alike, biscuits were a staple, but they were made with an over worked dough resulting in dense and tough to eat biscuit. To make the biscuits more palatable a simple gravy was developed with what was inexpensive and available at the time, sausage, milk and flour. The gravy was poured over the biscuits to soften them up a bit.

A lot has changed since the early days. Biscuits no longer need to be soaked down to be enjoyed and what started out as a dish for the poor has become a favorite throughout the South and the rest of the country. Recipes have been passed down for generations and refined and even upscale restaurants serve their own version of this classic meal.

Here is our take on the classic comfort food. Go ahead and give it a try.

Yield: 12

Biscuits and Sausage Gravy

Biscuits and Sausage Gravy

Biscuits and gravy is on the move! Once a purely Southern dish of modest beginnings, biscuits and sausage gravy can now be found on menus all throughout the United States. This simple breakfast is both hearty and tasty - a real comfort food.

As with many foods that have grown in popularity with all walks of life, like ribs and chicken wings, biscuits and gravy was born out of poverty. For the working class and the poor alike, biscuits were a staple, but they were made with an over worked dough resulting in dense and tough to eat biscuit. To make the biscuits more palatable a simple gravy was developed with what was inexpensive and available at the time, sausage, milk and flour. The gravy was poured over the biscuits to soften them up a bit.

A lot has changed since the early days. Biscuits no longer need to be soaked down to be enjoyed and what started out as a dish for the poor has become a favorite throughout the South and the rest of the country. Recipes have been passed down for generations and refined and even upscale restaurants serve their own version of this classic meal.

Here is our take on the classic comfort food. Go ahead and give it a try.

Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1 pound breakfast sausage, mild or hot
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1 tablespoon Hog Wild seasoning
  • 1 tablespoon Peninsula Pepper
  • 1 package of ready made biscuits, baked and warmed, ready for serving.

Instructions

  1. Brown the sausage until no longer pink on medium-high heat in a large skillet. Stir the sausage with a whisk to help crumble it.
  2. Once browned reduce the heat to medium-low. Slowly add and stir in the flour so that the sausage soaks it up. You are essentially making a roux with the flour and sausage drippings. Stir continually until all flour has been absorbed.
  3. Add milk to the skillet stirring frequently until the mixture thickens and the gravy forms. This may take a while, 10-15 minutes. If you have not already baked your biscuits now would be a good time to do so. (Homemade biscuits are always preferred.)
  4. Once the gravy has thickened sprinkle in the Hog Wild and Peninsula Pepper seasonings. Start with about half of the seasonings and add more to taste. You can always add more, but you can't take away.
  5. Split one or two biscuits on a plate and spoon some of the sausage gravy over them. Top with a sprinkle of Peninsula Pepper and/or Hog Wild as desired.

Notes

Sausage gravy is always best served over homemade biscuits!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 205Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 752mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 10g