Easy Country Sausage Gravy Recipe Rivals a Restaurant Breakfast (4 Ingredients, 10 Minutes) Breakfast High Protein Recipes Brunch Low Sugar Recipes Budget Recipes Gluten-free Pork

I have a habit of always ordering biscuits and sausage gravy whenever I eat breakfast out. Many times I am left disappointed because either the gravy was too thick, not enough sausage, too salty, too creamy, greasy or the biscuits are sub par, dry or hard. Sausage gravy should be the proper consistency, with plenty of sausage served over soft buttery biscuits.

I stopped ordering biscuits and gravy, and now if I want it I just make it at home. Once you have this creamy sausage gravy recipe you won't order it at restaurants anymore. To make the sausage gravy all you need is a pound of ground breakfast sausage, flour (all-purpose or gluten-free flour) milk and black pepper (check out the health benefits of black pepper).

I serve this sausage gravy with 7-Up biscuits. I don't make individual biscuits, I just spread the dough over the butter in the pan with a buttered spatula, cut individual biscuits with a serrated knife so the butter runs between the biscuits and bake. You could also use canned refrigerated biscuits. This country breakfast recipe is also great served beside my fancy chive and garlic scrambled eggs.

Cuisine: American
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 1 pound ground breakfast sausage
• 2 tablespoons flour (all-purpose or gluten-free flour)
• 2 cups whole milk
• black pepper, to taste

Here's how to make it: 

1. Fry the sausage in a skillet, breaking it up into small pieces. When cooked through add flour and stir until grease is fully absorbed. (For a gluten-free gravy, use gluten-free flour.)
2. Slowly stir in the milk. Simmer until thickened to your liking. Add milk if it becomes too thick. Add coarse black pepper, to taste. Do not add salt. Serve over hot biscuits of your choice. (If after you add the flour there is still grease that did not combine with the flour add a small amount at a time until all grease is absorbed. You may need extra milk to keep it from being too thick.)
3. Store any leftover gravy in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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