This is a traditional Southern breakfast dish accompanied with other breakfast items like fried eggs, sliced tomatoes, and bacon. It is prepared by cooking loose pork sausages in a pan, with roux that is made by browning flour in the sausages' residual fat. Milk and seasonings, like salt and pepper, are added to form a gravy with a thick consistency, to which cooked pork is added. To add more flavor and spice to the gravy, flavorings like cayenne pepper are also used. This was just a brief insight about this toothsome dish. Let's take a look at some delicious homemade recipes that will keep you wanting more.
Southern Sausage Gravy Recipe
- 8 oz., breakfast sausage
- 1½ to 1¾ cups, milk
- 2 tablespoons, shortening or lard
- 3 tablespoons, flour
- Salt and pepper, to taste
- 1 pinch, cayenne pepper (optional)
- Large buttermilk biscuits
In a skillet, cook the sausages over medium-high heat. Toss and break them up with a spoon. Keep frying till they turn brown. Put the browned crumbled meat over a paper-towel-lined plate. Add 2 tablespoons of the shortening to the same skillet and stir well. Add the flour and 1½ cups of the milk; keep stirring till the mixture bubbles. Put the crumbled pork in this mixture and if the gravy is very thick, pour some more milk. For the seasoning, add the salt, pepper, and cayenne pepper. Serve with sliced tomatoes or fresh fruit over the warm buttermilk biscuits.
White Sausage Gravy Recipe
- 12 oz., bulk pork sausage
- 2 cups, milk
- 2 tablespoons, all-purpose flour
- Freshly ground black pepper to taste
- Large buttermilk biscuits
Heat a large skillet over medium-high heat and add the sausage to it. Break it up with a wooden spoon and cook. Stir the sausages occasionally, for about 7-10 minutes until well browned and cooked. Using a slotted spoon, move the meat to a bowl, leaving the residual fat in the skillet. Whisk the flour into the fat and stir for a minute. Then, pour the milk into the skillet and bring the gravy to a boil; reduce the heat and simmer for 2-3 minutes. Now, stir in the meat pieces and sprinkle some of the pepper on it. Split the biscuits in half, keep them on the serving plate, and top each biscuit with the gravy; serve hot.
Turkey Sausage Gravy Recipe
- 16.3 oz., large refrigerated flaky biscuits
- 3 tablespoons, all-purpose flour
- 1 pound, Italian turkey sausage links (casings removed)
- 2½ cups, milk
- 3 tablespoons, butter
- ½ teaspoon, ground mustard
- ⅛ teaspoon, pepper
- 1 tablespoon, Worcestershire sauce
- ¼ teaspoon, salt
Bake the biscuits according to the package directions. In a large saucepan, crumble the sausage and cook well over medium heat until no longer pink; put it on a plate and keep set it aside. In the same pan, melt the butter and stir in the flour, mustard, salt, and pepper, until smooth. Slowly add the milk and Worcestershire sauce; bring to a boil. Cook and stir for 2-3 minutes or until thickened. Now, add the pork meat to this mixture and turn off the heat once it starts to boil. Keep the biscuits on a serving plate, top each biscuit with the prepared gravy, and serve hot.