Creamy Thanksgiving-style gravy for turkey and mashed potatoes is nice, but it's got nothing on a proper Southern country gravy. This one's thick and packed with crumbled sausage, perfect for pouring onto fluffy buttermilk biscuits.
1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cup milk
1 1/2 cup water
salt and pepper, to taste
Crumble the sausage into a large skillet over medium heat. Cook, stirring frequently, until browned. Do not drain the grease.
Sprinkle the sausage with the flour. Mix well and cook for 3 minutes, stirring frequently.
Stir in the milk and water and mix until well combined. Reduce the heat to low and let simmer for 25 minutes, stirring frequently until thickened.
Season the gravy to taste with salt and pepper. Serve warm over freshly baked biscuits.
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reviews & comments
November 25, 2017
I have been wanting to make sausage and biscuits for my grandson but didn't have a recipe so thank you for sharing this. I will be making it tomorrow for breakfast.
Love the looks of this gravy! Just what I'm looking for, I think. Will be making some for breakfast to put over some biscuits
June 4, 2012
Modified this by using 1/2 heavy cream and 1/2 milk, and a touch more flour. So simple and yet flavorful and delicious. Served topped with hot sauce for an extra kick. It's in our regular must cookbook now!!