Sausage gravy on biscuits is a classic Southern breakfast. With only four ingredients, it is easy to prep.
We normally have this dish at church every Easter Sunday morning after the Sunrise service. It’s really popular with the congregation and gets rave reviews each year.
A few days ago, I finally got around to asking Mr. Bill for his sausage gravy recipe. I happened to reach him on his cell phone as he was driving down a lonely Georgia highway. To my surprise, he had this recipe memorized, and was able to share his unique method of making sausage gravy even though our telephone connection wasn’t the best. After church on Sunday, I shared with him how his recipe turned out and showed him a photo of it on my phone. He said he would love to see this recipe in print, as it has never been written down. He also said he would definitely share this post with his daughter, so she could make it too. I feel honored for playing a small part in helping Mr. Bill preserve this special family recipe.
A classic Southern breakfast that tastes wonderful served over flaky biscuits.
- 1 lb pork sausage (Jimmy Dean in roll)
- 3 Tbsp butter
- 1/2 cup flour
- 2 1/2 to 3 cups whole milk, reserve 1/2 cup to use at the end
Browning the Sausage
- Brown the sausage meat in a large saucepan or cast iron skillet over medium-high heat. To save time, you can start making the roux, but I prefer to have the sausage browned ahead of time.
Making the Roux
- Melt the butter in a small saucepan over medium heat.
- Whisk in 1/2 cup of flour, continuously whisking for 4 minutes until the flour browns.
- The roux should be smooth and well mixed and should move easily in the small saucepan.
Making the Gravy
- Pour 1/2 cup of whole milk into a medium saucepan over moderate heat.
- Add 2 tablespoons of the hot roux and whisk it into the milk. Repeat until all of the roux is gone and is well mixed into the milk.
- Continue whisking until you have a thick gravy.
- In the large saucepan over medium heat, add one cup of whole milk to the cooked sausage.
- A little at a time, whisk in the hot roux mixture to the milk and sausage.
- Simmer the gravy for 4 minutes, if it needs to be thinner, add the reserved 1/2 cup of milk, then pour into a medium serving bowl.
- Let it cool on the counter, then put in the fridge for a few hours, or preferably overnight, so the flavors can meld.
Reheating the Gravy
- Put it in a medium saucepan over medium heat, add 1/2 cup of milk and stir until it is combined.
This sausage gravy tastes best when you leave it in the fridge overnight.
If you’d like a thinner gravy, add more milk just before serving.
This recipe can easily be doubled, tripled, quadrupled, etc. if you need to make this for a crowd.
You may need someone to help you with the dishes!