Creamy, peppery breakfast sausage gravy served over warm biscuits.
SBy Skinwalker84
Servings
4
8 pieces Buttermilk biscuits, split
1 lb Bulk breakfast pork sausage
0.25 cup All-purpose flour
3 cup Whole milk
1.5 tsp Coarse black pepper
0.5 tsp Kosher salt
0.5 tsp Rubbed sage
0.25 tsp Garlic powder
1 pinch Cayenne pepper
1 tbsp Unsalted butter
1 tbsp Fresh chives (garnish)
Calories
896 kcal
Protein
29g
Carbs
64g
Fat
58g
Fiber
2g
Sugar
11g
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Brown the Sausage
1. Warm the biscuits in a 300°F (150°C) oven while you make the gravy. Melt the butter in a large cast iron skillet over medium-high heat, add the sausage, and break it into small crumbles with a wooden spoon.
2. Cook for 8 to 10 minutes until deeply browned and cooked through. Do not drain the rendered fat, since it flavors the roux.
Make the Gravy
3. Sprinkle the flour over the sausage and stir constantly for 1 to 2 minutes until the flour is coated and smells toasty with no raw flour visible.
0.2 cup All-purpose flour
4. Slowly pour in the milk a little at a time, stirring constantly and scraping up the browned bits to prevent lumps.
3 cup Whole milk
5. Add the black pepper, salt, sage, garlic powder, and cayenne. Bring to a gentle simmer and cook 6 to 8 minutes, stirring often, until thick enough to coat the back of a spoon. Thin with a splash more milk if too thick, and adjust the salt and pepper.
