How to Make Old Fashioned Country Sausage Gravy for Biscuits

Sausage Gravy over Biscuits
Want to learn how to make from scratch old fashioned country style sausage gravy to serve over biscuits? Wish you had paid attention when your grandma was making it, or if you've never had a chance to watch someone's grandma make it.. Let me give you a quick lesson!  I taught my kids, and they can now make this classic comfort food on their own at college!

Sausage Gravy over Biscuits

It starts with a few quality ingredients. I prefer to use real cream, but whole milk will work in a pinch. Good Sausage. Choose a good quality brand breakfast sausage. Usually they will have better flavor and less grease, made from better cuts of meat.
Sausage Gravy over Biscuits

Let's get cooking:

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1 lb. sausage
2 cups heavy creamy or whole milk + extra if needed to thin out the gravy
2=3 heaping Tablespoons flour
1 teaspoon pepper
Cooked Biscuits to serve with the gravy.

In heavy skillet (I prefer cast iron)  cook sausage over medium heat till cooked through and crumbled. do NOT drain the grease. We will use it in the next step to help make a "roux" to thicken the gravy.

Turn the heat  on the stove top down to medium low. Sprinkle 2-3 heaping teaspoons of flour over the cooked sausage in the skillet. Stir flour into skillet to mix well and coat the sausage and absorb the drippings. let cook for 1 minute.

Pour 2 cups cream or milk into skillet, and stir/ whisk to blend.
Add in pepper and season to taste. Stir/ whisk constantly over heat while it thickens.

Remove from heat. If gravy gets too thick, pour in extra cream or milk a tablespoon at a time till desired consistency. 

Serve warm over biscuits.. I love to serve fried apples on the side! 
(In individual mini skillets!). Is that country enough?

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