No one wants to eat a dry biscuit, which is why a good gravy recipe is essential to your catalogue. Believe it or not, there doesn’t have to be a ton of fuss or hassle behind making a tasty gravy — take, for example, this simple sausage gravy, courtesy of recipe developer Melissa Olivieri. This creamy and delicious topper comes together in just 20 minutes, and it’s perfect not just for biscuits and gravy, but also on top of mashed potatoes or even fried chicken.
Olivieri says her favorite thing about this recipe is "how incredibly quick and easy [it] is," adding that "it is a real lifesaver when you are in a pinch for mealtime." As for the flavors, you can count on an abundance of them, thanks in part to Olivieri’s sausage of choice. "I really love to use an Italian sausage as it has spices in it already, and then I always add extra garlic," she explains. Pair this gravy with refrigerator biscuits (the kind in the tube), as Olivieri does, and you’ve got a quick and delicious breakfast.
Gather the simple sausage gravy ingredients
To make this simple recipe, you’ll need Italian sausage, oil, flour, garlic powder, salt, pepper, and milk. Of course, what’s gravy without some biscuits? Go ahead and grab a tube of refrigerated biscuits — or make your own biscuits from scratch — as well.
While this recipe is quite simple, there is some room for ingredient substitutions. "We also like to do chorizo sausage when we want it a little spicer," Olivieri notes, adding that turkey sausage is also a good option. Olivieri uses 2% milk, but you can use any kind, so long as it can bubble without breaking or splitting.
Bake the biscuits and cook the sausage
Before diving into the gravy, bake the biscuits according to package instructions. Once they’re in the oven, add the oil to a skillet over medium-high heat. Toss in the sausage, breaking it up with a fork. Cook until it is cooked through, about 8 to 10 minutes.
Add in seasoning, flour, and milk
With the sausage cooked, you can now work on transforming it into a gravy. Add the flour and cook for a minute, stirring constantly (you don’t want the flour to burn). Then add the salt, pepper, and garlic powder. Stir everything once again, then pour in the milk. Cook the mixture over high heat for about 5 minutes — during this time, it should begin to bubble and thicken, thanks to the flour. Be sure to stir the gravy occasionally to prevent any from sticking to the pan.
Serve and enjoy your sausage gravy
Once the gravy is nice and thick, remove it from the heat. Cut one of the biscuits in half, put it on a plate, than slather on some of the sausage gravy. "This would go well with a nice green salad or even some sautéed greens," Olivieri suggests. Of course, this would also be great simply with the biscuits.
It’s possible that you’ll have leftovers, which you can store for a few days. "Keep [leftovers] in an airtight container for 2 to 3 days and reheat when you want to enjoy," Olivieri says. There’s nothing better than an easy and delicious breakfast, and this simple sausage gravy checks all of the boxes.
Every good biscuit deserves an equally yummy gravy. This one, made with Italian sausage, delivers on that promise. It also comes together in just a few minutes.
- 1 package refrigerated biscuits
- 1 tablespoon oil
- ⅔ pound ground Italian sausage (can purchase in casing and remove yourself)
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 2 ¼ cups milk
- Prepare the biscuits according to package directions.
- Meanwhile, heat 1 tablespoon of oil over medium-high heat in a large pan. Add the sausage and break it apart with a fork.
- Cook the sausage until fully browned and cooked, about 8 to 10 minutes. Add the flour and stir for about 1 minute before adding garlic powder, salt, and pepper. Stir to combine.
- Add the milk to the sausage mixture. Cook over high heat for 5 minutes, until it begins to bubble. Stir occasionally to prevent gravy from sticking to pan.
- Once the gravy has thickened, remove it from the heat. Cut the biscuits in half and serve topped with the gravy.
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.