How to Make Sausage Gravy

Biscuits and gravy is one of my favorite breakfast dishes. I finally got around to photographing the steps involved for making the gravy. Here is the thing, I get up early, often before the sun rises. Because of the darkness and poor lighting during the winter, I rarely get a chance to photograph the steps. I use natural light from the kitchen window to photograph my food.

Now that it has been getting lighter out earlier and I’ve been able to push off breakfast a littler later, I had the chance to photograph the steps. Now that I have this recipe published, I can easily reference it on my iPad while working in the kitchen.

My original source for this recipe was from the Bob Evan’s website. It appears they have taken this down or moved it. I haven’t been able to find it for several months. When I went looking for a copy cat recipe, I found one similar on the Food Network. The following recipe has been adapted from their version.

I pair this with some easy drop biscuits and usually fried or scrambled eggs for a complete meal.

Here is how I make sausage gravy.

First, gather the ingredients.

Start by browning 1 lb. pork sausage.

Next add 1/4 cup flour and mix.

Now add 2 cups milk.

Cook until this starts to thicken, keep stirring so it does not stick to the pan or lump together.

• Add 1 teaspoon salt, one hint, I usually omit the salt, most times the sausage is salty enough. Adding more is overkill.
• Add 1 teaspoon pepper.

Continue cooking and staring until a thick gravy forms.

Pour over biscuits and enjoy!

To round out this breakfast, I usually fry an egg or two. Sometimes just scrambled eggs are a fine addition.

What kind of biscuits do you eat with your sausage gravy? Need an easy drop biscuit recipe? Please comment and share below.