Ever notice when you go to places that claim they have biscuits and gravy and all they have is this white lumpy stuff with sausage links chopped into it? Well I am here to save you some traveling time and money and make some great souther sausage gravy at home.
All you will need is the following:
1 lb of breakfast sausage (your choice in brand)
Salt and pepper to taste
Canned biscuits, Bisquick or if you have your grandmothers recipe then go for it
Cast iron skillet. If you do not have a cast iron skillet you can use any heavy bottomed skillet you might have.
Make your biscuits and place them in a basket with a towel to keep them warm!
Heat a cast iron skillet and brown your sausage and crumble, do not drain the grease! Once your sausage is browned add about 2 tablespoons of butter to the pan and let melt. Once the butter has melted you want to add about 2 tablespoons of flour to the sausage and butter mixture and cook for a couple of minutes until the flour starts to make a nice paste to the sausage. Add about 3 to 4 cups of milk to the suasage, depending on your preference of thickness and if you like a lot of sausage in each scoop. I prefer mine to have just enough so I put about 3 cups of milk. Add some salt and pepper to taste and stir thoroughly, bringing the mixture to a boil. Do not bring this to a roiling boil as this is a dairy dish and will tend to bubble up and over your pan. Once you have brought it to a boil, lower the heat to about medium/low and cook until it has thickened.
Once your gravy has thickened it is time to serve. I like to take a couple of biscuits and slice them open, place a scrambled egg on top and then add my gravy. You can serve it the traditional way, just on top of the biscuits or if you do not have time place it on some toast. Either way you cut or slice it, you will be sure to love it.
This is a recipe that has been made in my family for decades and I hope that it has brought fond memories of road trips to the south as it does for me every time I make it.