Cook sausage in a frying pan until browned. Remove from pan, leaving about 1 Tbsp. of drippings in the pan. Add 1 Tbsp. of butter and melt at a low heat. Add flour and cook together, stirring constantly. It will mix together and make a nice paste. Add the milk slowly, stirring constantly until it thickens to a gravy. Add back in the cooked sausage and mix together. Season to taste and serve over split biscuits (I use refrigerator biscuits, but you could certainly make a batch using a mix or even homemade).
Jess from Portland, OR
*Note: Vary the flavor by using, poultry seasoning, ground pepper, little pinch of sugar, and red chili flakes. You can also add a sprinkle of garlic powder, onion powder, or smoked paprika too.
Fry sausage (crumble) or bacon over medium heat in a non stick or cast iron skilled, deep enough to add milk mixture after frying up the meat.
Take flour and sprinkle over the meat after it has reached the desired doneness. Continue to cook for a few minutes so that all grease is absorbed. When using bacon I leave about 3 Tbsp. of grease in the pan and pour off the rest.
Sprinkle a pinch of sugar over the meat and season freely to taste with either Italian Spices for regular sausage or poultry seasoning if using Sage Sausage. Season with pepper ( or red chili flakes).
After the flour has had the chance to combine with meat and grease, slowly whisk in milk, half and half or evaporated milk. Continue blending meat/flour mixture .
Make sure that your gravy comes up to a slow rolling boil. It should begin to thicken at this time. Continue to add liquid until it is the consistency of gravy that you like. You must continue to stir the mixture.
This can go from a medium to thick gravy. The trick is to let it come up to the boil, turn the heat down, let it cook for a few minutes, and then shut the heat off
Note: Your gravy will also thicken when it begins to cool down. Whisking in a little pat of butter after the heat has been turned off gives it a little extra richness.
This is a very simple recipe and it goes great with hash browns, fried potatoes, or home fries if you a really hungry! Great on toast too if you don't have time for biscuits. Enjoy!
By Diana from Las Vegas, NV
I need directions for biscuits and gravy using bacon grease instead of sausage grease. I try to make it like my grandma use to but mine always taste too floury. She only used about 1 teaspoon of grease then added a flour and water mixture to thicken. I do all of that but all you can taste in mine is the flour!
Debbie from Detroit, MI
@Debbie - You need to cook the mixture longer to remove the flour taste. When making a Roux (pronounced Rue) cook it till it has a light nutty smell and the flour turns from white to a light blond color. At this point add your liquid and stir constantly (it scorches easily) Add liquid to get desired thickness.
@Kerly87 - Bisquick works well as it is basically nothing more than lard (oil), flour, baking powder and salt premixed for you. Matter in fact why not just make your own clone of "Bisquick" and save money over the store bought variety?
@MaxBright - Actually Lard will give you a much better tasting biscuit that the same made with veg. oil. The thing to remember is that you must refrigerate products made with lard.