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Gather the family around the breakfast table with these homemade biscuits and gravy. A savory, freshly seasoned sausage gravy recipe with ground pork.
Thanks to the Ohio Pork Council for sponsoring this post. As always, all opinions are my own.
Biscuits and gravy hold a special place in my heart. My grandpa’s favorite breakfast ever was a big plate of homemade sausage gravy and biscuits. I have an old cookbook full of his family’s recipes, and among them is this sausage gravy recipe. It’s officially called “milk gravy with sausage” and has a note underneath that his family (11 siblings total!) had this every day for breakfast. They would make the gravy with evaporated milk and use lard in the biscuits. The kids would take turns making the gravy while their mom made the biscuits. Can’t you picture it?
When you make sausage gravy, you can always use prepackaged sage sausage. I like to use ground pork so I can control the amount of spices that go in…adding more of the flavors that I like for a uniquely homemade taste. Making your own homemade sausage seasoning is easy. It’s simply a mixture of ginger, sage, salt and pepper. Use both black pepper and a dash of cayenne for a pop of flavor.
It takes an extra 2 minutes to add the seasonings yourself, but you’ll find that from-scratch flavor is 100% worth it!
The base of sausage gravy is milk and flour. The recipe in my family cookbook actually calls for “sweet milk”. This means a high-fat milk. I find that we like whole milk the best, but if you’d like less calories and fat, you can try a lower fat milk. It helps to warm the milk before adding it into the flour mixture so that it doesn’t take as long to heat through.
Everyone likes gravy a different consistency. Some are happy with runny gravy and others want it so thick it sticks to the serving spoon. Flour will often thicken gravy enough for many, but if you’re having trouble getting the gravy as thick as you’d like, make a cornstarch slurry. This is a simple mixture of cornstarch and water, whisked together and then drizzled into the hot gravy. Stir it, give it 3-5 minutes to cook and watch that gravy thicken right up.
Gravy will also thicken as it cools, so be sure not to add too much flour or cornstarch.
The classic thing to serve sausage gravy on is biscuits. Tall, fluffy, warm biscuits. Mmm…It doesn’t get much better than that.
I like to reheat sausage gravy quickly and easily in the microwave. If you’d like, you can put the leftover gravy in a sauce pan and heat it over very low heat, stirring often so the gravy doesn’t burn.
Whether you’re looking for a lazy Saturday morning breakfast or a special brunch during this holiday season, give this sausage gravy a try!