Country Sausage Gravy
In our house, Sunday morning is usually the only morning my husband is home from work. I like to serve him something delicious and filling for breakfast before we head to church. This Country Sausage Gravy over Buttermilk Biscuits is one of our favorites. I serve this both for breakfast and dinner and it is always SO comforting. It takes me back to my childhood when my Mom would make this gravy regularly. There is just something about a plate filled with homemade biscuits loaded with sausage gravy that warms your soul.
I don’t think I was ever really taught how to make sausage gravy. I think I learned just by watching my Mom make it all those years. It is a very simple dish to make and very forgiving. It always starts with good quality sausage. This time I used Homemade Country Sausage from Boarman’s Meat Market. Boarman’s is an old fashioned meat market in Highland, Maryland and they have some amazing high quality meats. I have shopped there a few times before but hadn’t been recently. It is a meat lovers dream! I really need to go there more often and I don’t think my husband would be mad if I picked up some steaks. This Country Sausage had lots more flavor than the regular sausage I usually get to make this gravy. Win!
This dish is one of those good hearty meals that doesn’t require a lot of ingredients, making it no frills and no fuss. I normally stick with my basic sausage gravy recipe but you can add additional flavors to it depending on what kind of sausage you have. Adding fresh sage or red pepper flakes, can really take it to another level. This Country Sausage Gravy will continue to be a staple in my home for as long as I am the boss in my kitchen (so forever). I am excited for my kids to grow up eating it, just like I did!
- 1 pound ground breakfast sausage (I used Country Sausage)
- 3 tbls. all purpose flour
- 4-5 cups whole milk
- 1/4 tsp. salt
- 3/4 tsp. pepper
- Place your ground sausage in a large skillet on medium high heat, breaking it up as it cooks. Once the sausage is no longer pink, sprinkle in the 3 tablespoons of flour. Stir so the flour coats the sausage and cook for a few minutes stirring occasionally so the raw flour gets cooked.
- Add in 4 cups of whole milk while stirring and scraping the bottom of the pan. Bring to a simmer, reduce heat, and let simmer for 15-20 minutes or until it has reached the desired thickness. If it gets to thick you can always add more milk.
- Once it starts to thicken add in the salt and pepper to taste. I don't like to add much salt but I go very heavy on the pepper.
- Serve hot over Buttermilk Biscuits.
This is a basic sausage gravy recipe but you can always add additional spices like sage or red pepper flakes.