With a Grateful Prayer and a Thankful Heart: Country Sausage Gravy on Biscuits

Friday, April 23, 2010

Country Sausage Gravy on Biscuits

This northern girl has never made sausage gravy before.
and... (cover your eyes, Dear Southern friends)
I have never tasted sausage gravy before.
After reading a few fellow TWD bakers had served their biscuits with sausage gravy, I knew I wanted to make this for my husband.

I searched online for a recipe and found one that has a little kick from red pepper flakes.
Now I know why this is a favorite ~ it is delicious!

Country Sausage Gravy
  • 1 pound pork sausage
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 teaspoon crushed red pepper flakes (I used about 1/4 tsp)
  • 2 tablespoons garlic, minced
  • 4 tablespoons unsalted butter
  • salt and pepper to taste
  • 4 tablespoons all-purpose flour
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 2 cups milk, divided
  • 2 cubes chicken bouillon
  • 1/4 cup minced fresh parsley


  1. In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  2. Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  3. Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  4. Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Sweet Cream Biscuits

by Dorie Greenspan
Baking From My Home to Yours

Makes about 12 biscuits

2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 to 1 and 1/4 cups heavy cream

Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter (I used a glass, and it was fine), and line a baking sheet with parchment or a silicone mat.

Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour about 1 cup of the cream over the dry ingredients, grab a fork and start tossing the ingredients together. If necessary, add more cream, a spoonful at a time, until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading – 3 or 4 turns should be just enough to bring everything together.

Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even – a quick, light touch is more important than accuracy.

Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)

Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

Serving: Ideally these biscuits should go from oven to table and be served with cold sweet butter.

Storing: You can keep the biscuits in a plastic bag overnight and give them a quick warm-up in the oven the next day, but you won't recapture their freshly made flakiness.


Bethany said...

What!! Never even tasted it? Wow! I hope you really enjoyed it. That is about the only way I'll eat biscuits. Mom sometimes made it with crumbled hard boiled eggs instead of sausage. That was good too.

Bethany said...

Jason just asked me why I'm smiling. I smile every time I come by to visit you! Have a beautiful weekend!

Susan said...

Mmmmmm, sounds good, LDH. You are such a great cook. I think you could make anything taste good! Sincerely, Susan

Julie Harward said...

My husband loves this, he could ear it any time of the day, thanks for sharing, I love the red pepper flakes in it too! Come say hi :D

Mildred said...


Ann said...

I love sausage gravy. I never had it growing up and don't think I had even heard of it until a friend was making it one day about 12 years ago. I'm a huge fan of sausage so it's a hit with me. I'll have to try it with your ingredients, sounds good.

Laura said...

What great recipes. Biscuits are my favorite- which is not good.

You are such a good cook.


Romaine said...

Sausage gravy sounds really good right now and a good way to eat those biscuits. I like your first commenter's idea about chopped hard boiled eggs in gravy. Must try that too.

Happier Than a Pig in Mud said...

This sounds good! I've made it before but not with peppers, garlic and the spices! Might have to try it, thanks!

BethAnn/MD said...

I'm from Virginia and making sausage gravy is an art in our family, but your ingredients are way off the mark from what we do. We use sausage drippins, flour, milk, salt and pepper. The secret is to brown the flour just enough before adding the milk. Most people don't and that's why theirs tastes like paste. I also add a dash of cayenne.
And you have the most adorable schnauzer I've seen since my own little one, Mingo!

Cathy said...

My goodness, with these recipes I can't decide which would taste the best, the gravy or the cream biscuits. Probably the combination of both is recommended for complete satisfaction.

Carole said...

Hi there, this is great. I hope you bring it over to Food on Friday: Breakfast. Cheers from Carole's Chatter


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