Sausage & Biscuits
Description
This comforting dish captures the essence of a hearty American breakfast. Crispy, well-browned breakfast sausage is simmered in a velvety white sauce made from the rendered fat, flour, and milk. The result is a savory, rich gravy that clings beautifully to soft, buttery biscuits. It is perfect for weekend brunches or lazy Sunday mornings when you want something warm and satisfying. The combination of salty meat and creamy sauce creates a balanced flavor profile that pairs wonderfully with scrambled eggs or fresh fruit. Simple ingredients come together to create a meal that feels like home.Ingredients
Directions
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Break up the breakfast sausage into small crumbles and brown it in a large frying pan over medium heat until cooked through.
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Remove the cooked sausage from the pan and set aside on a plate.
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Drain all but about 1/4 cup of the rendered fat from the pan, then remove the pan from the heat.
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Stir the flour into the remaining fat in the pan to create a roux.
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Gradually add the milk while stirring constantly to prevent lumps.
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Return the pan to medium-low heat and cook, stirring frequently, until the sauce thickens and becomes smooth.
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Return the browned sausage to the sauce, reduce the heat to low, and let simmer for a few minutes to blend the flavors.
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Taste the gravy and add more salt if needed; pepper is usually unnecessary due to the sausage seasoning.
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Serve the sausage gravy hot over freshly baked biscuits or alongside scrambled eggs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 446.6kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 9.9g50%
- Cholesterol 61.4mg21%
- Sodium 5839.2mg244%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 0.4g2%
- Sugars 6.6g
- Protein 28.3g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the biscuits, you can use a mix such as Jiffy or Bisquick. If using a mix, consider cutting in some additional butter for extra richness and flavor, provided you are not strictly avoiding extra fat and calories.
Serve with eggs of your choice. Scrambled eggs are a traditional and preferred pairing for this dish.
If the gravy becomes too thick during simmering, you can thin it out with a splash of additional milk.
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