Savory Sausage Gravy
Updated: Apr 30, 2020
Simply irresistible warm sausage gravy served over toasty oven baked biscuits are sure to steal your heart from the very first bite!!
#boujeekitchen #sausagegravywithbiscuits #cozybreakfast #quickandeasy
Tips to Consider:
For the sausage...
When it comes to the sausage, I prefer Jimmy Dean's Regular flavor. Honestly, I prefer Jimmy Dean's for sausage in general. I tend to shy away from any off brands, or plain ground sausage because I swear the consistency is never right and it's difficult to replicate that inherent Jimmy Dean flare that their sausage has to offer. I've tried replicating the flavor by adding spices to plain ground sausage but to my dismay, Jimmy Dean's is a challenge to replicate. The Jimmy Dean's Regular flavor in particular is my preference because it's a bit more on the mild side but has the perfect hint of spice to it.
I can use any kind of milk, right?
No, I would not. Whole milk for the win! You can use 2% and it'll be good, BUT I'm telling you-whole milk creates the best, most creamy gravy because the additional fat contributes a depth of texture and flavor that cannot be achieved with skim or 1%. I made this once with skim milk and the gravy came out really light and almost bland, so I do not recommend it. You're indulging with this dish anyways, so don't try to cut the calories back with skim milk. Just go for the whole and plan a nap, then maybe a few squats for later!
Seasoning...
Pepper is another important part of sausage gravy since it brightens the overall spice, so of course adding an extra dash of this really helps elevate the flavor. Since sausage is inherently on the salty side, I only use a few pinches because it's easy to overdo it otherwise.
Prep Time: Nada
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: 4 servings
What You'll Need:
1 lb Jimmy Dean sausage (Regular flavor is my personal fav)
1/3 cup flour
3 cups whole milk
A few pinches of kosher salt
1/2 teaspoon pepper
1 can refrigerated biscuits prepared according to directions, for serving
Directions:
*Preheat your oven to 325 degrees F
1. Put your sausage in a medium sauce pan and break it up to a fine crumble using a spatula. Cook until there is no longer any pink.
2. Once your sausage is fully cooked, turn your heat down to medium low and begin dusting the flour evenly over the sausage, being sure to add in a few dustings of it at a time and stirring to incorporate. You don't want to dump all the flour in all at once or you could end up with lumps in your gravy. You are ready to start slowly pouring in your milk once all the flour has been added and the sausage has absorbed it all.
3. Next, begin pouring the milk in slowly, one cup at a time, stirring to incorporate. Once it has all been added, turn the heat up to medium and allow to set, stirring occasionally.
4. Get your biscuits in the oven and bake according to directions, they'll be done right about the same time your gravy is!
5. Return to your gravy and give a stir. Once it begins to thicken, reduce to a simmer and let set, stirring every minute or two. (This whole process takes about 10-15 minutes).
6. Once the mixture has reached a gravy consistency, add in the kosher salt and pepper and stir to incorporate. Test for seasoning and let simmer another minute or two.
7. Get your biscuits out and split in halves and plate. Then using a ladle, top with the delicious gravy! Enjoy!
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