My husband loves, loves, loves sausage gravy and biscuits.
And wicked selfish wife that I was, wouldn’t make sausage gravy and biscuits for him but once or twice a year (that was back in my cold cereal days). I certainly wasn’t going to eat them myself! The sausage gravy looks so unappetizing to me. After all, gravy is supposed to be brown. But, as is usually the case, I caved when he kept begging me to try them and I couldn’t help but admit how delicious they are! And they no longer look so unappealing.
Just another food that I’ve been missing all of my life!
When we make sausage in our home (and we make all of our own sausage) we take an extra minute and season each batch at the time of cooking. Why do that when it would just be easier to package it all up at once in bulk?
1.) We don’t know how much sausage recipe we’re going to use in a year. Some years it’s more, some it’s less. We don’t want to unnecessarily run out early of one thing or another. It makes it the perfect portion for our needs.
2.) We don’t want to pigeon hole ourselves to only one flavor. Part of the fun of raising your own meat is the variety that it can afford you and if we’re feeling a little fennel or hot pepper (or not) we’re not stuck with something in there when we’d prefer something different.
3.) The flavors are more intense if you mix it up at the time you’ll be cooking it. In the freezer, they mellow out and the batch you taste-tested and approved won’t be the same you remember after 5 months in the freezer.
When we make our Sausage Gravy (or Tomato Gravy or any other recipe calling for Buttermilk Biscuits) we use our tried-and-true, stand-the-test-of-time Buttermilk Biscuit Recipe. We don’t take any freakish explosives as a substitute. We deserve better than that. And you do to. They mix up quicker than you can preheat the oven and bake in less time than it takes to make the gravy. Make it homemade, you’ll never go back.
Sausage Gravy and Biscuits
- 1 lb. ground pork
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ cup flour
- 3 cups milk
- salt & pepper to taste
- Buttermilk Biscuits (Recipe HERE)
- Add the salt, black pepper, and sage to the ground pork and mix it in well.
- Cook the sausage in a cast iron skillet (I use this one HERE) until the meat is no longer pink and is just beginning to carmelize a little.
- Make a well in the center of the meat. (Our sausage seems to be a little on the lean side and so I melt a tablespoon of lard in the well. I know most people don't have lard, so you could use reserved bacon grease or a dollop of oil I suppose. Most sausage should have enough fat though to skip that step entirely. It's only if the meat is dry.)
- Add the flour, salt, and pepper using a whisk to mix it all together well. The meat will be all coated with the flour.
- Add the milk and heat, whisking and simmering until it has thickened.
- Serve over fresh, warm Buttermilk Biscuits .