Sausage Gravy/Country Gravy and Biscuits

This breakfast is a favorite with my husband.  He would eat it each morning if I prepared it for him.


  • 1lb breakfast sausage, bulk
  • 2tb drippings
  • 2tb flour
  • 1-1/2c milk
  • salt and pepper to taste
  • Something to serve over – biscuits, eggs, toast, or grits are some favorites.


  1. Brown the sausage in a skillet over medium high heat until all meat is cooked through and browned.
  2. Remove meat from the skillet and measure 2tb of drippings.  Of course, if you are feeding more than a person or two by all means double, triple the recipe, whatever you need to do.
  3. Melt the fat in the skillet over medium heat.  Add the flour and stir until the paste begins to turn a golden brown.
  4. Slowly pour in milk, whisking constantly.
  5. Add salt and pepper and return browned sausage to the gravy.  If gravy is too thick, you can add a little more milk to thin it out.
  6. Serve gravy over biscuits, eggs, toast, grits, etc.

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