courtesy of Self Proclaimed Foodie
- 1 pound spicy pork breakfast sausage (store-bought is fine, but I highly recommend you make your own, see below)
- 3 tablespoons butter
- 4 tbsp all-purpose flour
- 3 cups milk
- Fresh ground black pepper
- Buttermilk biscuits, for serving
In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
Reduce heat to medium. Sprinkle sausage with flour, stir, and allow to cook for several minutes.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes. Add fresh ground black pepper, as desired.
Serve over buttermilk biscuits.
HOLY. MOLY. Never did I think I would be able to make sausage gravy and biscuits equivalent to those served in roadside diners in the south, but this was IT. If I had known how easy it was, I would have started making this long ago. Insanely good. Easy easy. And you can cut the recipe right in half or double it with the same result (though the thickening time will be less/more if you do so). Going to keep this one on hand for life.
If you want to make your own sausage, as I did, this is a great recipe:
Spicy Breakfast Sausage
1 lb ground pork
1 tablespoon dark brown sugar
1 tsp salt
2 tsp dried sage
1 tsp fresh ground black pepper
1 tsp dried marjoram
1/2 tsp crushed red pepper flakes
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder
In a small bowl, mix together all the seasonings until well combined. Add the ground pork and work in the seasonings with your hands or a fork, until evenly distributed.