Sausage Milk Gravy - Master Cookbook Recipe # 193

Name: Sausage Milk Gravy - Master Cookbook Recipe # 193
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6
Ingredients: Self-rising flour (approx. 2 to 3 cups); Buttermilk; Shortening (for the pan and the dough); Optional: A pinch of baking soda; 1/2 lb. to 1 lb. high-quality breakfast sausage (Swaggerty’s Farm recommended); 1/4 cup salted butter (or use the sausage drippings); 1/3 to 1/2 cup all-purpose flour; 3 cups whole milk; Salt and plenty of black pepper to taste

This classic Southern country breakfast features creamy milk gravy loaded with savory sausage served over soft, pillowy hand-rolled biscuits. It’s the ultimate comfort food for a Saturday morning.

This is recipe #193 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

Cook mode Prevent screen from turning off

Ingredients

For the Biscuits:
Self-rising flour (approx. 2 to 3 cups)
Buttermilk
Shortening (for the pan and the dough)
Optional: A pinch of baking soda
For the Sausage Gravy:
1/2 lb. to 1 lb. high-quality breakfast sausage (Swaggerty’s Farm recommended)
1/4 cup salted butter (or use the sausage drippings)
1/3 to 1/2 cup all-purpose flour
3 cups whole milk
Salt and plenty of black pepper to taste

Instructions

Prepare Biscuits: Preheat oven to 450°F. Grease a cast-iron skillet or baking pan with shortening. Mix self-rising flour, a pinch of soda (if using), shortening, and buttermilk until a soft dough forms.
Roll & Bake: Hand-roll the dough into biscuits and place them close together in the skillet (this helps them rise high and stay soft). Bake for about 20 minutes until golden brown. Brush tops with butter if desired.
Brown Sausage: In a large skillet (a tall 3-inch cast-iron skillet works best), cook the sausage until browned and crumbled. Remove the sausage from the pan and set aside, leaving the drippings.
Make the Roux: Add the butter to the skillet with the drippings. Once melted, whisk in the flour. Cook on medium heat, stirring constantly, until the flour bubbles and browns slightly (be careful not to burn it).
Add Milk: Gradually pour in the milk while whisking constantly to ensure a smooth consistency.
Simmer & Season: Add the cooked sausage back into the gravy. Season generously with salt and lots of black pepper. Continue to simmer until the gravy reaches your desired thickness.
Serve: Break open a warm biscuit and ladle a generous amount of hot sausage gravy over the top.