Biscuits and Sausage Gravy

Sage Breakfast Sausage Recipe

  • 1 pound ground pork
  • 1 tablespoon sage dried or minced fresh
  • 1 tablespoon finely chopped fresh thyme
  • 1 ½ teaspoon kosher salt
  • 1 ½ teaspoon brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon marjoram, fresh if available
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • pinch of ground cloves (optional)
  • 1 teaspoon crushed fennel seeds (optional)
  • 1/8 teaspoon red pepper flakes (optional)

In medium sized bowl, thoroughly combine all ingredients. It’s easiest if you use your hands to mix. If making sausage and biscuits, set aside and use to make gravy.

Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side.

Biscuit Recipe

  • 2 cups all purpose flour (240 gr)
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 8 tablespoons cubed butter
  • 3/4 cup (more or less if needed) milk

Preheat oven to 425 °F.

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Sausage Gravy

  • 1 pound breakfast sausage, hot or mild
  • 1/3 cup all-purpose flour
  • 3 to 4 cups whole milk, more to taste
  • 1/2 teaspoon seasoned salt
  • 2 teaspoons freshly ground black pepper, more to taste

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!