Tastes Just Like Christmas Morning
Every Christmas morning at my house, we start with homemade biscuits and homemade sausage gravy. There may be other foods at the table that vary from year to year, but there will ALWAYS be biscuits and sausage gravy. To me, nothing says home, family, and love like a fresh biscuit straight out of the oven smothered in warm, creamy, salty sausage gravy. It honestly makes my mouth water just typing that sentence. That combination without a doubt feels like home, and is truly one of absolute favorite things to eat. That is why I am beyond excited to share this recipe with you today. Maybe sausage gravy and biscuits can become a new Christmas tradition for your family! It is hard to beat.
The Art of Gravy Making
Much like biscuit making, gravy making is an art form. No two batches are ever made exactly the same, but don’t let that intimidate you! This recipe is a really great starting place that I guarantee will produce a fantastic southern style sausage gravy. There can be great variation in how much fat you can cook out of the sausage, which will impact how much flour and milk you need to make a perfect gravy. Adjusting the milk means adjusting the salt and so on. After making this gravy a few times, I have no doubt you will get a feel for what adjustments might be needed.
Perfectly Cooked Sausage
It is all about the heat, and you will want to stay close to the oven to ensure the sausage cooks properly. I generally adjust the heat up and down several times while the pork is cooking. The cooking temperature makes all the difference. You want to start low and slow to maximize the amount of fat you are able to render from the pork, but you also want to make sure the sausage browns up nicely. You are looking for small bits of crispy brown sausage when all is said and done.
Favorite Brand of Sausage?
I’m a North Carolina girl and NOTHING beats Neese’s Hot Southern Style Country Sausage when it comes to making gravy. It is simply the best. We lived in Montana for one year from 2015 to 2016, and this was one of the things that I missed the most while we were out West. Family, friends, live music options, and Neese’s sausage are high on our list of reasons why we landed back in the South. Let me know about your favorite brand of sausage in the comments. I could maybe be convinced to give some others a try!
Don’t forget this homemade sausage gravy is perfect for smothering on top of my Saturday Southern Buttermilk Biscuits! Do you like to keep your biscuits whole or crumble them up into smaller pieces to mix with the gravy? Sorry, I get excited about this topic.
Also, you do NOT need to wait until Christmas morning to give this recipe a try. It is perfect for any weekend and great for serving to company. If you feel like this is a big endeavor for Christmas day, you can make the biscuits and gravy the day before to reheat. Just pop the biscuits in a 300 degree F oven for a few minutes and reheat the gravy on the stove. You will probably need to stir in some fresh milk to thin the gravy back out a bit.
I hope you enjoy!!Print
This made from scratch creamy, salty, southern-style sausage gravy is pure gold! Smother a homemade biscuit with this delicious gravy, and I promise your heart will be happy. It is too easy not to give it a try.
- In a non-stick pan, break up the sausage and cook over medium low heat until it is nicely browned.
- Add butter and stir until the butter melts and coats the sausage.
- Add the flour and stir to coat the sausage. Cook, continuing to stir for about one minute.
- Pour in your milk and bring your gravy to a simmer.
- Gently simmer the gravy for several minutes until it starts to thicken.
- Add salt and pepper to taste and continue simmering until you reach the desired consistency.
- If your gravy becomes too thick, just add a little milk to thin it out. You may need to adjust the seasoning a little with each addition of milk.
- 1/2 teaspoon of kosher salt is a good place to start. You can add 1/2 teaspoon at a time until the gravy is properly seasoned.
- You can use white pepper if you don’t want the black bits of pepper in your white gravy.
- Category: Gravy
- Method: Stove-top
- Cuisine: Southern
Keywords: sausage, gravy, homemade