this post was submitted on 02 Sep 2025
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Cooking

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Sausage Gravy, for Biscuits (lemmy.world)
submitted 2 weeks ago by HeyThisIsntTheYMCA@lemmy.world to c/cooking@lemmy.world
5 comments fedilink hide all child comments
 

Those biscuits N0MAD @ sh.itjust.works look damn good, so here's something to go with them

SAUSAGE GRAVY

1 pound Breakfast Sausage, Hot Or Mild. I like Hot, my wife likes Mild.
1/3 cup All-purpose Flour
4 cups Whole Milk
1/2 teaspoon Seasoned Salt
2 teaspoons Black Pepper, More To Taste

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

[in my recipe, here's biscuit cookin']

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings. [editor's note, my wife and i disagree on the proper amount of pepper, i say a whole tablespoon, she says a single teaspoon is enough. remember, you can always add more, but you can't unseason]

Spoon sausage gravy over warm biscuits and serve immediately!

top 5 comments
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[–] otter@lemmy.dbzer0.com 5 points 2 weeks ago (1 children)

Don't you tell me what to put my gravy on.

[–] HeyThisIsntTheYMCA@lemmy.world 4 points 2 weeks ago (1 children)

I mean it's a recipe not a cop what's it gonna do

[–] otter@lemmy.dbzer0.com 2 points 2 weeks ago

Unreliably use punctuation?

[–] FauxPseudo@lemmy.world 3 points 2 weeks ago

Link to post

[–] Tolookah@discuss.tchncs.de 2 points 2 weeks ago

My recipe is quite similar, except with the flour I add a tsp of both fennel and sage and mix in the pepper.
My quantities are also different. I'm 1.5lb sausage, 1/4c flour, 3c milk.

Complete agreement with the pepper though. I need to cut back for everyone that's not me.