Country Sausage Gravy

Biscuits and gravy is a classic diner breakfast that’s easy to make at home. This country sausage gravy is great over flaky buttermilk biscuits (see recipe also on this site).

Ingredients:

1 pound bulk breakfast sausage

1/2 small yellow onion, diced (optional – my family loves onions added)

1/4 cup all-purpose flour

3 cups milk

1 cup buttermilk (optional, can use milk or cream instead)

1/2 teaspoon black pepper

1 - 1 1/2 teaspoons salt (start with 1 teaspoon and adjust to taste)

Directions:

Crumble and cook sausage with onions in a large skillet over medium heat until brown and beginning to crisp. Approximately 8 minutes.

Remove sausage from pan to paper towel lined plate, leaving grease in pan.

Whisk flour into sausage drippings to make a roux. Cook until golden, stirring constantly. Approximately 3-4 minutes. This cooks out the raw flavor of the flour.

Whisk milk and buttermilk into roux until well incorporated and no lumps remain, scraping up any bits sticking to the pan Increase heat to medium high. Bring gravy to a slow boil until it thickens slightly, whisking constantly. Approximately 5 minutes.

Reduce heat to medium low.

Stir in sausage, pepper and salt to taste. Lightly simmer uncovered until you have a nice thick gravy, stirring often. Approximately 10 minutes more.

Serve over your favorite biscuits.