Biscuits with Country Sausage …

Biscuits and Gravy is a delicious and favorite breakfast. And let me tell you- my mom’s biscuits and gravy is one of THEE BEST!

Let me be honest here- I am not a sausage person by any means. Anyone that knows me knows that that statement couldn’t be truer. That being said, I can’t get enough of my mother’s Country Sausage Gravy. That should speak volumes of it. I love to load it on top of our family biscuit recipe. It makes for a filling and delicious breakfast that the whole family loves!

If you haven’t tried Biscuits and Gravy for breakfast, you are missing out. And if you have (or haven’t) you absolutely HAVE to give this recipe a try! You will be so happy that you did and it will quickly become a new family favorite!

Biscuits with Country Sausage Gravy from chef-in-training.com …This recipe is absolutely divine! A perfect filling breakfast that is full of flavor and the whole family will love!

4.2 from 5 reviews
Biscuits with Country Sausage Gravy
 
This recipe is absolutely divine! A perfect filling breakfast that is full of flavor and the whole family will love!
Author:
Recipe type: Breakfast
Ingredients
Country Sausage Gravy
  • 12 oz. sausage
  • 3 Tablespoons butter
  • ¼ cup flour
  • 3 cups milk
  • 2 chicken bullion cubes
  • ¼ to ½ teaspoon salt
  • ground pepper to taste
Instructions
  1. Cook sausage, drain and set aside.
  2. In a medium size saucepan melt the butter over medium heat and then add the flour and cook for 1 minute. Add the milk, and crumble the bullion cubes between your fingers into the sauce. Stir until thickened. Add sausage back to gravy. Add salt and pepper to taste.
  3. Cut biscuits in half and pour gravy over the top.

Enjoy!

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Comments

  1. Linda Atkinson

    You never, ever put chicken bullion in sausage gravy. This is why any breakfast gravy made outside of the south tastes horrible. Leave out the chicken bullion and season to taste with salt and freshly ground black pepper and this might be a passable gravy recipe.

    • Janet

      Thank You! I’m from Southern California, and we NEVER add chicken bouillon to sausage gravy – that’s sacrilegious. Not to mention the added salt! I just changed the flour to gluten free so I can enjoy it once in a while. Can’t deny ourselves every pleasure!

    • Charlie Wilson

      I have traveled in my job, mostly in the Midwest but some in the south. I have had good and bad food where ever I went. There are some phenomenal cooks in the south……… and in the north. No section of the country has the best food/cooks. I think I make pretty good sausage gravy and biscuits, but I will agree with you that the bouillon cubes seem out of place, I don’t use them. When I make sausage gravy I cook the crumbled sausage in a pan and add a little cooking oil to the sausage ( pork is leaner than it used to be), add butter, add the flour, cook for a few minutes then add milk (preferably warmed in the microwave) and stir until it is done. Oh yeah. and season with salt and pepper to your liking. I like a lot of pepper.
      My wife’s family is from Louisiana and we visited her aunt occasionally who lived in Oklahoma. She was a good ole southern cook and I would drive a hundred miles every day to eat her cooking, but I would be 200 lbs heavier if I did. :)
      BTW, I am getting lazy in my old age. I have begun making a biscuit mix. ( dry ingredients plus cut in the shortening/butter) and keep it in the fridge. Then when I want biscuits I just scoop out some of the mix, add buttermilk, mix it up as usual and bake. Saves me some time when I am in a hurry.

  2. Confession: I have never had biscuits and gravy because they’ve never appealed to me. But these look really yummy! Plus, my husband loves biscuits and gravy, so I think I might have to try this recipe this weekend. Thanks for sharing!

    • Janet

      You can also use this gravy on egg noodles. Add some sour cream at the very end and you have what my mom called poor mans stroganoff.

  3. Gail

    I agree 100%! I would never use chicken bullion. I don’t use butter either. I use the drippings from the sausage or bacon

  4. Suzy

    I am not from the south, but you people who are worried about the chicken boullion in this recipe really should try it before you knock it. I actually made this gravey just as the recipe suggested and they were the best biscuts and gravey I have every had!!!! I personally think the boullion is the secret ingredinet.

    • Janet

      Oops! Step 2 at the end the browned sausage is added. Then season to your taste. It’s a simple recipe you can make any time without having to get specialty ingredients. Try it – you’ll like it.

  5. Tracie

    Your recipes look so yummy! I can’t wait to try your Mom’s bisquits and gravy and your twix brownies!! Thank you canning jarsery much for sharing your recipes!

    • Tracie

      oops! my last comment is supposed to say: Thanks you for sharing your recipes! not quite sure how the extra words got in! lol :)

  6. Esther Lord

    Hi Nikki, I made this for brunch along with your biscuit recipe and they were both very delicious. I’ve decided that it is my new favorite sausage gravy and biscuits recipe. I will be making this often on Sundays for the family :) Thank you so very much for sharing !!

  7. Lezlee

    This is really, really, really, REALLY AWESOME!!! I would recommend using unsalted butter. This has now ruined all future restaurant visits for my family! Only homemade from now on! Thank you for sharing this recipe!

  8. Northbysouth

    My family are all from Southwest VA. My Mamaw made sausage gravy every morning. She would fry the sausage until nice and brown and then would take it out of the frying pan and add flour to the grease and lightly brown the flour in the grease. She would then add what she called “sweet milk” or just plain ol milk to the sizzling flour and stir until nice an smooth. Season with salt and pepper. Out of this world.

    • Linda

      My husband was from Walnut Ride, Arkansas…and he saved bacon dripping to make this milk gravy with…..it also add flavor….But sometime I use have butter and half bacon fat. LIving on a farm and ranch we made our own butter and we always salted it to give it flavor, I have to buy it now and I always buy salted butter….there not enought salt in it to hurt anything.

      Actually the chicken bouillion cube is a secret ingredient that can be added to many dishes…I always add it to my brown roux gravy that I make after frying chicken…my mother taught me that trick and it not nasty at all…it delisous…..I say cut down and use 1 and try it….just hold off on adding salt until you taste it. It really make a good differcents.

      When you put you sauage in pan to cook add a little drinking water to get it started. As it cook the water will cook out and the sauage will fry down and cook but still be soft. Just do not add too much, you using it instead of adding oil. I learn this with cooking bacon and link sauage this way and it sound weir but work….

  9. Kathy

    My husband and I were on a mission to find the best Sausage Gravy recipe. We tried them all. Although this recipe is the standard, the one I use is far superior! All you do is exchange your milk to 3 cans evaporated milk and use Bob Evans sausage only. The smoothness and the flavor is greatly improved.

  10. The Canadian is wondering if Sausage refers to ground beef or actual sausages (pork, or beef ground up and squeezed into casings).

  11. My daughter loves bis/gravy… well i made my daughter your recipes n she does not want.
    the one i would make her for years…. she loves your recipes.thx
    when she comes to visit me she ask for your biscuits n gravy……

  12. Kerry M Berger

    I’m also a chef in training studying culinary arts and working in a cook’s role for a major hospital cafe in Arkansas. While I’m a transplant to Arkansas I have come to like biscuits and country sausage gravy, but I have to admit that whether it is a white gravy or sausage gravy it’s pretty bland although filling. I was hoping you might challenge the orthodoxy of sausage gravy and come up with something with a real twist on this staple. Starting with the basic ingredients — sausage, there’s a whole world of wonderful tasting sausage to explore beyond sage flavored American breakfast sausage. There different types of Chorizo Portuguese, Spanish, Mexican. Scottish bangers, Italian sausages, even Thai sausage that would add some zip. Even the gravy itself can be accentuated with more flavor other than black ground pepper. How about adding minced onion, red & green bell pepper, or pepper jack cheese, siracha, a small amount of chipotle in adobo sauce. I like the filling aspect of the gravy, but I like to entice people with a little depth and complexity of flavor that will compliment the eggs and bacon and hash browns. Gruyere cheese and a bit of wine as well would give more depth. American breakfasts are pretty boring to begin with. As one student to another of you get the opportunity travel to Italy, Spain, France, Portugal, UK, Germany and then hit Asia Singapore, Malaysia, Thailand, Hong Kong, Japan to explore the possibilities of enhancing your customers’ culinary experience. I’m starting my professional culinary career after nearly 30 years of International business and travel abroad. Take the ordinary and make it extraordinary!