If it’s too thick, add a splash of half-and-half until it’s your desired consistency. If you choose to bake it with the biscuits, it will thicken even further. The gravy will thicken two ways: from the roux and as it simmers (just keep whisking and simmering until it’s thickened to your liking – it’ll get there).
#BISCUIT AND GRAVY RECIPE WITH SAUSAGE HOW TO#
Trevor and I love spicy food so we usually use “hot” sausage but feel free to use whatever works best for you! How to thicken/thin Use 1 (16 oz) roll breakfast sausage to make sausage gravy. Bisquick, Granulated Sugar, Pepper, Garlic Powder, Buttermilk, and White Cheddar Cheese – our biscuit ingredients! These are optional, but HIGHLY recommended.ĭon’t be afraid to let the meat brown as it’s cooking! Brown = flavor! What sausage to use.Salt, Black Pepper, Garlic Powder – a super simple, but highly effective seasoning blend.Want to make it even creamier? Use heavy cream! Want it lighter? Try 2% milk! Half-and-Half – a delicious, creamy base for the gravy.Unsalted Butter and All-Purpose Flour – form the “roux” for the gravy.Breakfast Sausage – use whatever variety you prefer.
This ingredient list couldn’t be any simpler!
Today, we’re taking it one step further (optional) and baking the sausage gravy topped with super easy homemade drop biscuits to make a casserole. Sausage gravy is a classic Southern breakfast dish made up of a roux-based gravy simmered with breakfast sausage and seasoned to perfection. You can leave it at that and serve it with your favorite store-bought or homemade biscuits OR you can bake it into a casserole of sorts with my super easy cheesy drop biscuits.Įither way, serve this for brunch and everyone will be singing your praises. It’s spicy (if you want), creamy, salty, packed with sausage, and surprisingly very quick and easy. This sausage gravy is absolutely un-REAL.
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