I lived in Georgia as a teenager and sausage gravy was a southern staple! This is a creamy, yet not heavy, gravy with my favorite–spicy sausage!
I used a classic baking powder biscuit recipe. You don’t want to use anything too fancy that would take away from the flavors in the sausage gravy.
Today I’m going instrumental in recommending “Grade ‘A’ Gravy” played by jazz trumpeter Chet Baker. Since I’m a singer, I usually think of songs with lyrics. But this one is too good to pass up!
Biscuits and Sausage Gravy
Ingredients
- 1 pound hot Italian sausage
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- Dash coarsely ground black pepper
- Dash cayenne pepper (optional)
- Biscuits
Instructions
- Brown sausage in a frying pan. Remove from stovetop. Drain off excess grease. If necessary, to thoroughly drain the sausage, put it on a plate lined with paper towels.
- Add the butter. Stir until it is melted and mixed into the sausage.
- Sprinkle the flour over the cooked sausage and toss to coat the sausage.
- Return to burner on medium heat and cook for 2 minutes.
- Add milk.
- Cook until thickened, stirring often.
- Serve over biscuits.
