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Breakfast becomes dinner around here pretty often. Maybe not often enough, really. Who really has time to enjoy breakfast in the morning, specially during the week? You’re in a hurry, you’re on your way out the door. You don’t have time to savor biscuits and gravy or anything else. That’s why making this sage sausage biscuit gravy for dinner is special. A hint of sage with creamy gravy. Not too thick. Not too thin.
The Perfect Biscuit Gravy
You can serve this sage sausage biscuit gravy over any biscuit. I did a rare thing and made buttermilk biscuits from scratch. For the first time. And I have to say, there didn’t require much more effort than opening a tube of biscuits. But hey, whichever works. I’ve done both and I’ll take either one, just give me lots of gravy!
Whisk the milk in good. Don’t think, eh, I can get away with half-way whisking it. Get in there and the milk all incorporated and get the gravy nice and thick!
Also try my biscuits and Tasso gravy.
Sage Sausage Biscuit Gravy
Ingredients
- 1 pound sage breakfast sausage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk you might need more
- Kosher salt
- ground black pepper
Instructions
- Crumble the sausage into a hot large skillet. As it cooks break it into even smaller pieces. Cook until browned then remove to a plate.
- Add the butter and melt.
- Add the flour. Stir and cook for 1 minute.
- Slowly whisk in the milk and stir until it is thickened.
- Add the sausage back to the skillet and stir to warm through.
- Season with salt and pepper, to taste.
- Serve over biscuits.
Nutrition
Nutritional values are approximate.
