What is better than good old-fashioned sausage gravy over buttermilk biscuits. This recipe for sausage gravy goes perfectly with the buttermilk biscuits posted yesterday.
This gravy recipe also has bacon in the mix, giving it an amazing flavor and texture with a twist. We loved it. The bacon drippings also add to the overall flavor….a big plus!!!
What a breakfast we had with this gravy over the warm, flaky biscuits. Heaven.
This is great for the weekends, especially if the early signs of Fall have hit your town like they have here.
Cook bacon in saute pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.
Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 15 minutes. Season gravy with pepper to taste. Stir bacon and sausage into gravy; serve with buttermilk biscuits.
What a meal.
Sausage Gravy
From Cuisine at Home
4 strips thick-sliced bacon, diced
1 lb. breakfast pork sausage
1 Tablespoon minced fresh sage
1/4 cup all-purpose flour
3-1/2 cups whole milk
Black pepper to taste
Cook bacon in saute pan over medium heat. When bacon is nearly crisp, stir in sausage and sage breaking up any chunks with a spoon. Cook sausage until browned, 8-10 minutes. Transfer bacon and sausage to a bowl; reserve drippings.
Sprinkle flour into hot drippings while whisking to remove lumps. Whisk until mixture thickens and begins to brown. Whisk in milk. Cook gravy over medium-high heat, whisking until thickened and flour taste is eliminated, about 15 minutes. Season gravy with pepper to taste. Stir bacon and sausage into gravy; serve with buttermilk biscuits.
