Biscuits and sausage gravy
Split biscuits under peppery pork sausage gravy
Biscuits and gravy is the working breakfast of the rural South and Appalachia, served at truck stops in Tennessee and diners in the Virginia mountains: fresh biscuits split open and smothered in a thick white 'sawmill' gravy made from crumbled pork sausage, its fat, flour, milk and plenty of black pepper. Chef's tip: don't drain the sausage fat; it is what thickens and flavours the gravy.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (2)
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Method
0/5 doneStep 1: Crumble the 16 oz pork sausage meat into a large frying pan over a medium heat and cook for 8–10 minutes, breaking it up, until well browned with no pink left and it reaches 160°F.
10 minStep 2: Sprinkle the 1 ¼ oz plain flour over the sausage and its fat and stir for 2 minutes.
2 minStep 3: Pour in the 2 ½ cups whole milk gradually, stirring all the time, and bring to a simmer. Cook for 5 minutes until thick enough to coat a spoon. A common mistake is pouring the milk in all at once, which makes lumps.
6 minStep 4: Season with the 1 tsp black pepper, ½ tsp salt, ½ tsp dried sage and 1 pinch cayenne pepper; it should be very peppery. Loosen with a splash of milk if it gets too thick.
1 minStep 5: Ladle over the split 4 buttermilk biscuits and serve at once.
1 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 40 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does biscuits and sausage gravy take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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