Biscuits with Sausage and Sage Gravy

Biscuits and Sausage Gravy

As promised, I will now share my sausage gravy recipe with you. I developed my gravy-making skills fairly late in life because, for whatever reason, we didn’t eat much gravy at home growing up. In fact, the only time I remember eating gravy at all was during Thanksgiving and Christmas dinners. But those weren’t cream gravies. It wasn’t until I got married that I learned anything at all about cream gravies.

I’ve talked a lot lately about comfort foods and to my husband, comfort food means gravy. He loves meals like fried chicken with mashed potatoes, cream gravy and corn. He also like biscuits with sausage and cream gravy. Well, I’ve never fried a chicken in my life so he has to go home for that type of meal, but I’ve learned how to do one thing right: biscuits with sausage gravy.

It’s taken a lot of trial and error to get a good cream gravy. It’s not a difficult thing to do. The problem is that so many cream gravies are really bland. I used to think there was some big secret to getting a great-flavored gravy. The truth is, you just have to add enough salt and pepper. That’s it. That’s the big secret!

You can of course add other seasonings if you wish. I sometimes like to add a little fresh or dried sage when making sausage gravy and I’ve included sage in the recipe below. But the truth is, you can get a really great tasting gravy with salt and pepper as the only additional seasonings and if you aren’t a fan of sage, feel free to leave it out.

I’ve ruined so many batches of gravy trying to find the right seasonings. I’ve tried garlic and onion powders, seasoned salt, worcestershire sauce, you name it, I’ve added it to my gravy. But it always ended up with an odd flavor. And without the extra seasonings, it just tasted bland and doughy.

The problem was that I wasn’t adding enough salt. I used to be pretty timid when it came to adding salt. I’d heard so many times that you can always add extra salt but you can’t take it away! I was so afraid of ruining something by oversalting it that a lot of the things I cooked were just too bland. But I’ve learned that it’s okay to keep adding salt as long as it’s done in small amounts. Just keep tasting and salting. You’ll know when it’s right.

My method of making gravy is a little different than most I’ve read about. Most recipes will have you crumble and cook the sausage in a skillet, take the sausage out, measure the fat, mix in the flour, whisk in the milk and then stir the sausage back in. I can understand the reasoning behind this. Most people think that to avoid lumpy gravy, you need to whisk the milk and flour together. If the sausage is still in there, how can you whisk it effectively?

Well I’ve learned that another way to avoid lumps in your gravy is to simply heat the milk before adding it to the flour. If you do this, you don’t have to whisk anything, regular stirring will be fine. Since I don’t have to worry about whisking, I just mix the flour right into the sausage and then pour the milk in after the flour has cooked for a couple of minutes.

There are two bonuses to this method of gravy making. Since you don’t have to remove the sausage, you don’t have to get any extra dishes dirty. And the second bonus is that by using warm milk your gravy will thicken faster since you won’t have to wait as long for it to come to temperature.

Now I will answer a couple of questions that might come up after you read my recipe.

First question: why do I cook the sausage in extra fat? Isn’t sausage fattening enough already? Well, yes, I suppose it is! But since this is a large batch of gravy and I am using a large amount of flour, I needed to add the extra fat to keep the fat/flour ratio somewhat balanced. I add the oil/butter at the beginning because I think it helps to get the sausage browning faster. But the main purpose is for all that flour to have something to mix into.

Second question: why do I specify using one tablespoon of oil plus one tablespoon of butter in the absence of bacon grease? Well, bacon grease is going to give you the most flavor here. But if you don’t have any lard or bacon grease on hand, butter would be my next choice. The problem is that butter burns easily. Mixing the butter with the oil gives it a higher smoke point meaning you can heat it to a higher temperature before it starts burning.

If you have any other questions about the recipe or want to share some of your own tips about making sausage gravy, please leave a comment!

Edit (9/25/07): I just changed the recipe below to specify whole milk rather than the less descriptive ‘milk’ I had originally suggested.

Sausage and Sage Cream Gravy

2 T. bacon grease (or 1 T. oil plus 1 T. butter)
1 pound bulk sausage
1/2 C. flour
4 C. whole milk, brought to a simmer
pinch of dried sage (or fresh, finely chopped)
salt, to taste
fresh ground pepper, to taste

1. In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don’t let it boil.

2. Meanwhile, in a large skillet (preferably cast iron), heat the bacon grease (or butter and oil) over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.

3. Sprinkle flour over the sausage and cook, stirring, for a minute or two.

4. Add warm milk all at once and cook, stirring, until thickened and bubbly.

5. Turn heat all the way down, add sage (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

Hope you enjoy your biscuits and gravy! Now I’m off to start making some healthier foods!

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65 Comments
  1. mike b

    I use a can evaporated milk. I learned that from the Southern ladies. It’s creamier and thicker than reg/whole milk so you don’t have to use as much oil. Killer blog. Peace.

    2:15 pm  May 26th, 2009
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  3. majoann

    which recipe, the first one with the wl flour or the one with the variations

    1:36 pm  Jan 9th, 2010
  4. Lisa

    I wish I would have found this blog sooner. Wonderful I love it. Anyway, to all the sausage gravy lovers out there. My mother was from the south and for some reason IDK if it was a southern thing or just something she picked up along the way. But, my mother ALWAYS used a can of Evaporated milk ( she HAD to have Carnation Brand, Me? IDC about the brand) So, I keep hearing complaint after complaint from friends and I assume EVERYONE uses evaporated milk. NO they don’t . So, two friends recently asked me how do I make mine taste so rich and creamy? I let them in on Mom’s secret ( not a secret anymore) They made it for dinner and called me that evening and said OMG that did the trick. Now, mind you I don’t always have evaporated milk, last week I used heavy cream. I actually liked the heavy cream better. This is how my mom always did it. It is EXACTLY like the recipe here EXCEPT if you are using 4 cups of milk , use 1 (12 ounce can) evaporated milk and use whole milk to bring it up to 4 cups, A smaller batch? use the real small can. O I have tried more of the milk but it was way too thick. The other thing I have found is the flour should be cut back so It should be:
    If using the evaporated milk
    4 tbl fat
    3 tbl flour
    2 cups

    And basically I just double or triple even quadruple the ingredients. I have never ever put sage in but I will nown it sounds wonderful . I can’t wait to try it

    7:56 pm  Jan 17th, 2010
  5. Lisa

    OMG I just read more of the comments ( I am known to jump in before I read everything) and Did someone just write about BACON GRAVY ???!!! I actually just made it this morning. My kids and I love bacon gravy my husband? Not so much , he won’t even try it. My stepdaughter tried it this morning and loved it ( mind you she has been my stepdaughter for about 16 years) I guess it takes some longer than others to come around, But hey at least she finally tried it right? Bacon gravy is the BEST! Ok maybe not real healthy but certainly tasty. My son was home from college and he said the magic words to get any Mama up and in the kitchen rattling those pots and pans. He said ” Mom, I’m hungry” OMG MY poor boy. So, between the sticky buns I proofed last night and the biscuits and gravy for breakfast and the homemade bread and rump roast for dinner, I can honestly say I am all cooked out and he is satisfied. Until the next time he is home and most certainly hungry again!

    8:19 pm  Jan 17th, 2010
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  7. Laureen

    I just stumbled across this website while searching for steel cut vs. rolled oats. I am a recipe fanatic, love all things food and am currently studying dietetics. I’ve had a passion for cooking for more years than I’d like to admit. In 1987 the Frugal Gourmet published a book titled “The Frugal Gourmet Cooks American”. This is where I first learned the technique of adding flour to the cooked sausage and then the warm milk for lump free gravy. It is an extremely easy process and always consistent. I have since started using whole wheat pastry flour and 1% milk to bulk sausage with sage for equally satisfying results, adding more fiber, and a bit less fat and calories. Every little bit helps when it comes to cutting back calories and fat without compromising flavor.

    8:40 am  Jun 18th, 2010
  8. Wayne

    I got a recipe for biscuits/gravy from a wonderful out of the way restaurant in Story, IN (outside Bloomington). While the combination may sound odd at first, you really have to taste it to see how well the tastes come together. Follow the methods in the recipe on this page using breakfast sausage and optionally, but recommended, add some crushed red pepper flakes to the sausage while it browns. Add flour to make the roux, milk, etc, but hold off on salting. Towards the end, add a quality tamari / soy sauce (I like Lee Kum Kee; San-J is pretty good too, but whatever you have will suffice) and a chiffonade of fresh basil leaves (or chop them, as you like). The basil should be added right at the end to keep it from wilting too much. So delicious!!

    Today I’m working on a new Sausage/Gravy recipe idea using roasted poblano chilies and homemade Mexican Chorizo sausage. It sounds good in my head, need to see what happens…

    cheers,
    -wayne

    7:13 am  Oct 3rd, 2010
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  10. curtis

    Have always added sage to my biscuits and gravy.. making some right now it’s our Sunday morning staple..

    Years ago I ate some sausage made from pronghorn antelope, and since their diet consists of lots of sage the meat is very sagey.lol

    I liked it..

    5:21 am  Mar 20th, 2011
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  12. Lynn

    I’m making biscuits and gravy for 30 this week. Do you know how many servings your recipe typically makes? It sounds easy and delicious!

    1:44 pm  Nov 14th, 2011
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  14. Sheila

    I love making bacon or sausage gravy with Biscuits but if I don’t have bacon or sausage in the house then I will use hamburger meat!!! Hamburger gravy and Biscuits is so awesome for dinner!!! You make it the same way how u make the sausage gravy, but with hamburger meat!!! It’s really good!!

    5:26 am  Jul 21st, 2015
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