I’m going to write this one in first person. Never been done. Call it an experiment. This particular post holds a special place in my heart. Affectionately called S.O.S. by my paternal grandfather it’s one of the first delights I can recall eating. Sausage Gravy and Biscuits have been around my breakfast table since the beginning. Fun fact, I was today years old when I actually learned what the acronym stood for – Shit on a Shingle (yes, we don’t edit here). No wonder the actual term wasn’t used when I was a child. Ironic for a lot of reasons but we’ll just leave it at that.
However, you didn’t come here for my life story. You came here for breakfast and, quite frankly, we don’t blame you. This is not a complicated dish so let’s get to it.
Preparation: Sausage Gravy and Biscuits
Very few ingredients, very short prep time, and relatively short cook time… this is your breakfast dream on a weekend morning. Gather everything up and we’ll knock this out in no time.
The first part is totally optional. I think it’s a “me” thing. I actually make little sausage balls out of a 1 lb. spicy pork sausage roll. Many people treat it like other ground meats and just break it up with a spoon or other mechanism while it cooks. Call me a weirdo but i like larger chunks of sausage in each bite.
The rest of the process is pretty textbook. By the way, we aren’t making homemade biscuits here… at least not today. So grab a can of refrigerated biscuits, preheat the oven, and make them according to the manufacturer’s directions.
Now, to the gravy. Add the sausage to a hot pan and brown. Then, add the butter and melt. Stir in the flour and continuously stir for 2 – 3 minutes.
Add the milk about ½ cup to 1 cup at a time and continuously stir. Continue slowly adding milk while stirring until all the milk is added. Note: gravy will thicken with each addition of milk as you stir. Add seasonings at any time during this step.
See what you did there? You made an awesome breakfast and didn’t even break a sweat – unless you had one too many the night before. We’re not here to judge. Congrats, now go back to bed 😀
If You’re a Breakfast Connoisseur… We Make Others:
Equipment: Sausage Gravy and Biscuits
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Sausage Gravy and Biscuits
Equipment
- Skillet
Ingredients
- 1 can Biscuits Approx. 8 biscuits
- 1 lb. Hot Pork Country Sausage Use mild if sensitive to spice
- 2 tbsp. Unsalted Butter
- ⅓ cup All-Purpose Flour
- 2.5 – 3 cups Whole Milk Test and see while adding and stirring (see directions below).
- ½ tsp. Ground Sage
- ½ tsp. Fresh Thyme
- Salt and Pepper, to taste Salt will vary depending on sausage. Generous amount of pepper depending on palate.
- 1 pinch Cayenne Pepper (optional) If more spice desired
- ¼ tsp. Ground Nutmeg (optional)
Instructions
- Optional: Divide sausage into small sausage balls (purely a texture preference)
- Preheat oven and make biscuits according to package directions
- Add sausage to hot pan and brown. Add butter and melt. Stir in flour and continuously stir for 2 – 3 minutes.
- Add milk about ½ cup to 1 cup at a time and continuously stir. Continue slowly adding milk while stirring until all milk is added. Note: gravy will thicken with each addition of milk as you stir. Add seasonings at any time during this step.
- Serve immediately over hot biscuits.
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