Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.
Sausage gravy makes every breakfast better. My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. The best part? Homemade sausage gravy is easy to make!
The best biscuits and gravy require two things – sausage gravy and homemade buttermilk biscuits. Now, in the video of me making the recipe, you might notice that I used canned biscuits. For that, I apologize and I shall never live that one down. Canned biscuits should be reserved for Monkey Bread, and only Monkey Bread. Homemade sausage gravy deserves the flaky goodness of a homemade biscuit. There. Please forgive me.
1 pound sage pork breakfast sausage (I highly recommend you make your own)
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
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.
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.