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Savory Country Sausage Gravy

Savor the taste of Southern comfort with this rich and satisfying sausage gravy. With a blend of seasonings and creamy texture, this homemade gravy pairs perfectly with warm, buttery biscuits.
4
30 min
TOTAL TIME
641
CALORIES
$0.99
PER SERVING
Savory Country Sausage Gravy
Ingredients
BISCUITS
6 SERVINGS
Baking Soda
1/4 tsp baking soda
Baking Powder
1 tbsp baking powder
Buttermilk
1 cup buttermilk
Salt
1/2 tsp salt
All Purpose Flour
2 cups all purpose flour
Unsalted Butter
1/2 cup unsalted butter
cold and cubed
Salt
1/2 tsp salt
Whole Milk
3 cups whole milk
All Purpose Flour
1/3 cup all purpose flour
Seasoned Salt
1/2 tsp seasoned salt
Black Pepper
2 tsp black pepper
Ground Pork Sausage
1 lb ground pork sausage
Directions
START WITH
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
In a large skillet, brown the ground pork sausage over medium-high heat until no longer pink.
2
Add the all-purpose flour to the skillet, stirring to incorporate it into the sausage. Cook for 2 minutes.
3
Slowly pour the whole milk into the skillet, whisking constantly until smooth.
4
Add the seasoned salt, salt, and black pepper. Taste the gravy and adjust the seasoning if necessary.
5
Let the gravy simmer on low heat while you prepare the biscuits.
BISCUITS
6
Preheat the oven to 450°F (232°C).
7
In a large bowl, whisk together the 2 cups all-purpose flour, baking powder, baking soda, and 1/2 teaspoon salt.
8
Cut in the cold, cubed unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
9
Add the buttermilk and stir until just combined.
10
Drop 12 equal portions of biscuit dough onto a baking sheet lined with parchment paper.
11
Bake the biscuits for 12-15 minutes or until golden brown.
FINISH WITH
12
Remove biscuits from the oven, and serve warm with the savory country sausage gravy.
Health Info
Macros
49g
CARBS
40g
FAT
20g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Can I use gluten-free flour for my sausage gravy?
What type of sausage should I use for sausage gravy?
How do I make my sausage gravy thicker?
Can I make sausage gravy ahead of time?
Can I freeze sausage gravy?
What else can I add to my sausage gravy for more flavor?
Can I use milk substitutes in my sausage gravy?
Why is my sausage gravy lumpy?
Can I use sausages with fillings for my sausage gravy?
What can I serve my sausage gravy with?