The Ferguson Recipes
| 958 - Sausage Gravy |
| 959 - Dave's Sausage Gravy For 1 (or 2) |
| 960 - Corn Nuts |
| 961 - Creamy Macaroni And Cheese |
| 962 - Cheese Potato Pancakes |
| 963 - Pizza Seven Layer Dip |
| 964 - Chicken & Biscuits With Mushroom Gravy |
| 965 - Teriyaki With Japanese Noodles Using Ready Chef Go Bags |
| 966 - Dijon Mustard Brussels Sprouts |
| 967 - Shrimp Scampi |
| 968 - 5 Crockpot Chicken Ideas |
| 969 - Microwave Roasted Almonds |
| 970 - Mexican Seasoning |
| 971 - My Best Pancakes So Far |
| 972 - 7-UP (7UP) Biscuits |
| 1023 - Oatmeal and Cottage Cheese Pancakes |
| 1047 - Pan Seared Garlic Butter Steak & Mushroom Cream Sauce |
| 1054 - Vanilla Wafers with Mascarpone and Lemon Curd Top |
| 1056 - Cowboy Cookies |
| 1057 - Heavenly Lemon Cheesecake On A Ginger Crust |
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Master the art of homemade Sausage Gravy with this authentic Southern recipe. Breakfast sausage creates a flavorful base for a velvety gravy enriched with whole milk and perfected with black pepper, nutmeg, and a hint of cayenne for warmth. The recipe emphasizes technique—gradually incorporating flour into the rendered sausage fat creates a lump-free sauce that's thick, luscious, and perfect for smothering warm biscuits at breakfast.
Based on the recipe by Ree Drummond at The Food Network. Read more at: Food Network Ree Drummond's Sausage Gravy
Ingredients
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste (I'd stick with 3; 4 makes it too runny)
1/2 teaspoon seasoned salt (I don't add this; I think the sausage adds enough saltiness and flavor.)
2 teaspoons freshly ground black pepper, more to taste
1/2 - 1 teaspoon nutmeg (optional: For me this is not an option; it makes all the difference.)
a dash of cayenne pepper (if you like it a bit hot, but be careful; a little goes a long way!)
Biscuits, warmed and buttered, for serving
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste (I'd stick with 3; 4 makes it too runny)
1/2 teaspoon seasoned salt (I don't add this; I think the sausage adds enough saltiness and flavor.)
2 teaspoons freshly ground black pepper, more to taste
1/2 - 1 teaspoon nutmeg (optional: For me this is not an option; it makes all the difference.)
a dash of cayenne pepper (if you like it a bit hot, but be careful; a little goes a long way!)
Biscuits, warmed and buttered, for serving
Directions
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet.
Brown the sausage over medium-high heat until no longer pink.
Reduce the heat to medium-low.
Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
Stir it around and cook it for another minute or so.
Pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.)
Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious.
If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Cook Notes: This recipe can be easily doubled to serve 24.
Brown the sausage over medium-high heat until no longer pink.
Reduce the heat to medium-low.
Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
Stir it around and cook it for another minute or so.
Pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.)
Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious.
If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Cook Notes: This recipe can be easily doubled to serve 24.
Serving Size: Serves 12
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
sausage,
gravy,
breakfast,
Bisquick,
biscuits
🗂️ Categories: 🥞 Breakfast & Brunch, 😎 Uncle Dave's, 🐖 Pork
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #958 was added on August 21, 2016 and last updated on March 22, 2025.
🗂️ Categories: 🥞 Breakfast & Brunch, 😎 Uncle Dave's, 🐖 Pork
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #958 was added on August 21, 2016 and last updated on March 22, 2025.
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