This post may contain affiliate links. Read our disclosure here.
One of our family’s favorite Saturday morning breakfasts is sausage gravy and biscuits. This is not a meal I ever remember eating until I got married, but he learned from his mom and grandmother how to make them, and I have to say, it’s become one of my favorite hot breakfast choices.
If you don’t have a lot of cooking experience, gravy might sound intimidating, but it’s actually extremely simple! You only need a few ingredients, and you’ve probably got almost all of them on hand. (Note: You can also make this gravy with leftover bacon grease instead of the fat from the sausage. If you don’t have a jar of leftover bacon grease in your fridge, just ignore this note!)
This recipe is just for the gravy; for the biscuits, bake a can of your favorite pre-made biscuits that you got for super cheap with coupons (you can get them most weeks for 50¢ or less). Or, if you’re feeling really ambitious, make the biscuits from scratch as well. Our favorite are Alton Brown’s Southern Biscuits, we submitted them to the SC state fair this year and got a blue ribbon so they agree too.
Ingredients
- 1 lb. breakfast sausage
- 1/4 cup flour
- 3 cups milk
- 1.5 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. thyme
Directions
- Brown the sausage in a large skillet over medium heat until cooked through.
- Sprinkle the flour over the sausage and stir until the flour starts to be absorbed into the sausage (it won't look white anymore).
- Add the milk about 1 cup at a time, stirring almost constantly with a whisk. (If you like runnier gravy, simply add more milk).
- Once the gravy is the texture that you want it, add the salt, pepper, and thyme.
- Serve over biscuits or toast!
This is a breakfast meal on its own, but you could also serve it with scrambled eggs or some fruit. I make a huge batch and let my kids eat it leftover later in the week. If the biscuits run out, it also tastes great over toast!
The only downside to sausage gravy and biscuits is it’s not exactly the best option if you’re on a low-carb or gluten-free diet. If that’s you, check out our Sausage Egg Bake from last week!
