Good morning and happy Saturday. If you’re looking for an easy weekend breakfast with a little southern soul, then I think you’ll love this sausage gravy recipe. My husband (not a southern bell lol) isn’t big on sausage gravy, but really likes this recipe. He compares it to Bob Evans, which I’m pretty sure is a compliment.
This is a semi-homemade brunch, as I use Pillsbury Southern Style biscuits. It doesn’t get much better than these big flaky biscuits, so I save myself a few steps by going for the can. I make my gravy in an iron skillet, pour over hot biscuits, and serve with a side of scrambled eggs and sliced fruit.
Servings – 6
1 (12 ounce) package breakfast sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
I hope you all are having a great weekend! If you try this recipe, I hope you’ll let me know what you think!