Do you know how difficult it is to find a good sausage gravy in Southern California? It is nearly impossible. Most places that offer biscuits and gravy serve a simple country gravy. Which is completely fine and tasty, but sausage makes that country gravy something magical.
Every place David and I have found that says they make sausage gravy, actually just makes country gravy and then mixes in some sausage prior to serving. No. that is not sausage gravy. This recipe you see here. This is sausage gravy. Liberally spoon over some flaky biscuits.
Biscuits and gravy are served every year for breakfast on August 16th. That’s David‘s birthday. We also have them every year on Christmas and Abby’s birthday because this dish has become a family favorite. I make biscuits and gravy whenever I need an ego boost, too, because I know I’ll be met with an overload of praise from the children, and every crumb of food will be consumed.
This is comfort food at its best. Carbs plus dairy plus grease all piled high on a plate. Not a green item to be found. We usually serve eggs with our biscuits and gravy so we’re consuming something nutritious.
This recipe probably should be able to serve 6-8, especially if it’s served as a side dish, but the 4 of us can polish off the entire recipe in one sitting. I’m telling you: We love our biscuits and sausage gravy.
- 455 grams (1 pound) pork sausage
- 30 grams (1/4 cup) all purpose flour
- 40 fluid ounces (5 cups) whole milk
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper
- flaky biscuits
- Place the sausage in a skillet over medium-high heat and cook until browned through, breaking up into small pieces with a wooden spoon.
- In a small mason jar with a tight fitting lid, mix together half the flour and 1/2 cup of milk.
- Sprinkle the remaining flour over the sausage to soak up the grease. Pour in the flour and milk mixture. Stir and cook for 30 seconds.
- Add the remaining milk, and season to taste with kosher salt and black pepper.
- Bring the mixture to a boil, stirring constantly, and cook until thick, about 5-7 minutes.
- Serve hot with flaky biscuits