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Sausage Gravy and Biscuits

(3 Votes)
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10 Min

There's nothing quite like the aroma of freshly baked biscuits to make us feel at-home comfortable. And served with sausage gravy? Oh, oh, what a treat! Even though the entire South can take credit for them, we especially loved the ones we had in Alexandria, Louisiana. (And we confess, most times we use biscuit mix so we can get to the gravy faster!)

What You'll Need:
  • 2 pounds bulk breakfast sausage (not links)
  • 1 cup chopped onion
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1/8 teaspoon black pepper
What To Do:
  1. In a large skillet, brown sausage and onion over medium heat, stirring with a fork to break up chunks of meat; drain off liquid.
  2. Sprinkle flour over sausage mixture, stirring to coat meat.
  3. Reduce heat to low, cook and stir 1 to 2 minutes; do not allow flour to brown. Slowly stir in milk, cooking and stirring until mixture thickens and boils. Stir in pepper and simmer 5 minutes.
  4. Serve over store-bought biscuits or make your own.


For a thinner consistency, more milk may be needed.

Ratings & Comments

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I have not made this yet so I cannot rate it.

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I have been making my version of this recipe for years. Add chopped onion and pepper to Jennie O's Hot Breakfast Sausage, brown & drain. Add flour and cook on low 2 or 3 min. making sure flour doesn't burn, then add the milk slowly. Add more pepper to your taste.

This is not how this is made in Vacherie, LA. We cook the sausage, drain, and set aside. With just a very small amount of sausage drippings, brown the flour, add the milk, saussage and salt and pepper. Then cook on low for 2-3 min. Most of use nothein but home made biscuits.

You should brown the flour & add pepper to taste instead of what is called for

I find this gravy to be the worst andmost tasteless, you can watch the fat separate and I prefer country gravy with sausage added. Will not make this ever.

This is the tradition way to make this dish but somebody forgot the salt/pepper. Yes, this would be "tasteless" sans salt. I totally agree that the flour should be browned to get the best flavor.


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