Sausage gravy is commonly made using butter or bacon grease, milk, flour, cooked pork sausage, salt and pepper, most eateries make it that way but this recipe is little more spicy. 

8 serving Sausage and Biscuit Gravy:










In a 12” fry pan: Use a medium heat and add 1 tablespoon cooking oil and 2 tablespoon butter. When oil is hot add 1/3 cup fine sliced sweet onions and ½ lb pork sausage, sprinkle a dash of granulated garlic, dash of salt and black pepper. Mash with a potato mashed as it cooks to break meat into small pieces. Cook until slightly browned and done. Remove from pan leaving the oil and set cooked onion and meat aside. 









In a sauce pan warm 2 cups milk and stir in 1 teaspoon chicken bouillon powder stirring until dissolved. Turn off heat.










Use a medium heat and reheat the leftover oil in fry pan and sprinkle in 3 tablespoons of flour. Stir and cook until it browns. 










Now add the milk with the added chicken bouillon. Increase heat and bring all to a boil to thicken, reduce heat to simmer 










Stir in the cooked sausage and onion. Once all is heated it is ready to serve by spooning over biscuits or toast.












It is recommended to make the biscuits in advance or while making the sausage gravy. Preheat oven to 350-F, bake homemade or store bought biscuits for 13-17 minutes until golden brown then set aside.


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