Print Friendly Recipe
- Homemade Sausage Gravy and Biscuits
- K. Goins
- 1 pkg. Jimmy Dean sausage
- biscuits, of your choice
- Prepare and bake biscuits of your choice.
- In a large skillet, cook the sausage, breaking it up with a fork as it cooks, until it is browned.
- Add flour slowly, stirring it in until all the sausage grease is absorbed. Stop adding flour when it looks like if you add anymore it will stay dry.
- Add milk until the mixture in the skillet is thin and just looks like milk with pieces of sausage in it.
- Add salt and pepper to taste.
- Cook on high heat stirring with the fork continuously until the milk is thickened to your taste and the gravy starts to boil.
- Remove from heat before the gravy gets too thick.
- It will continue to thicken after removed from the heat.
- If it gets too thick, add more milk and stir with the fork or use a wire whisk.
- Serve over biscuits of your choice.
- You can use refrigerated biscuits or make your own from scratch or compromise and use Bisquick mix to make good homestyle biscuits.
- I learned to make this type of gravy from my mother-in-law who was a good country cook from Kentucky. I have since taught all of my kids to make this gravy. After the first couple of times, you'll get the feel of it and learn to adjust the heat, the amount of flour and milk and will get good at making this sausage gravy every time with no measurements of ingredients.
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