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Southern Sausage Gravy

User Rating 4 Star Rating (9 Reviews)


Sausage Gravy

Sausage Gravy With Biscuits

D. Rattray
Serve this wonderful Southern-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh or spiced fruit, or serve along with a complete breakfast.


  • 8 ounces breakfast sausage
  • 2 tablespoons shortening or lard
  • 3 tablespoons flour
  • 1 1/2 to 1 3/4 cups milk
  • salt and pepper, to taste
  • dash cayenne pepper, optional


Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.

Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.
Serves 4 to 6.
Southern Buttermilk Biscuits

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User Reviews

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 4 out of 5
, Member bcatterton

This recipe was good but the one thing I would change is the shortning/lard, I would add butter - yes its more calories but oooh soooo good

0 out of 0 people found this helpful.

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