Easy 4-Ingredient Country Sausage Gravy Recipe Rivals a Restaurant Breakfast by Heather Holter
I have a habit of always ordering biscuits and sausage gravy whenever I eat breakfast out. Many times I am left disappointed because either the gravy was too thick, not enough sausage, too salty, too creamy, greasy or the biscuits are sub par, dry or hard. Sausage gravy should be the proper consistency, with plenty of sausage served over soft buttery biscuits.
I stopped ordering biscuits and gravy, and now if I want it I just make it at home. Once you have this creamy sausage gravy recipe you won't order it at restaurants anymore. To make the sausage gravy all you need is a pound of ground breakfast sausage, flour, milk and black pepper.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- I serve this sausage gravy with 7-Up biscuits. I don't make individual biscuits, I just spread the dough over the butter in the pan with a buttered spatula, cut individual biscuits with a serrated knife so the butter runs between the biscuits and bake. You could also use canned refrigerated biscuits.
- If after you add the flour there is still grease that did not combine with the flour add a small amount at a time until all grease is absorbed. You may need extra milk to keep it from being too thick.
Here's how to make it:
- Fry the sausage in a skillet, breaking it up into small pieces. When cooked through add flour and stir until grease is fully absorbed.
- Slowly stir in the milk. Simmer until thickened to your liking. Add milk if it becomes too thick. Add coarse black pepper, to taste. Do not add salt. Serve over hot biscuits of your choice.
Nutrition Facts Per Serving
Total Fat: 24.1g
Saturated Fat: 8.4g
Total Carbohydrate: 5.7g
Dietary Fiber: 0.1g
Total Sugars: 4.3g
Vitamin D: 33mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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