Sausage gravy for biscuits is a classic and beloved dish that originated in the Southern United States. Its roots can be traced back to the early American settlers, who combined European sausage-making techniques with available ingredients to create a hearty and flavorful gravy. The dish gained popularity during the 18th and 19th centuries and has since become a staple in Southern cuisine.
The flavor profile of sausage gravy for biscuits is rich, savory, and comforting. It is primarily made from a roux—a mixture of fat (often sausage drippings) and flour—and then combined with milk or cream. The key ingredient that sets this gravy apart is the seasoned breakfast sausage, which infuses the sauce with its distinctive taste. The sausage imparts a delightful blend of herbs and spices, adding depth and complexity to the creamy gravy.
Over the years, sausage gravy for biscuits has become a beloved dish not only in the South but also throughout the entire country. Its widespread popularity is due to its delicious taste and the satisfying combination of warm, flaky biscuits smothered in creamy sausage gravy. It is often served for breakfast or brunch but can be enjoyed at any time of the day as a comforting and filling meal.
To serve sausage gravy for biscuits, warm, freshly baked biscuits are split in half and then generously topped with the creamy sausage gravy. The gravy should be thick enough to coat the back of a spoon but still pourable. The combination of the tender biscuits and the flavorful gravy creates a mouthwatering and indulgent culinary experience that continues to be cherished by food enthusiasts across the United States. Whether enjoyed at home or in local diners and restaurants, sausage gravy for biscuits remains a classic dish that embodies the heartiness and soulfulness of Southern cooking.
Sausage Gravy for Biscuits
Ingredients
- 1 lb ground sausage
- ¼ Cup all-purpose flour
- 2 Cups whole milk
- ½ Tsp teaspoon salt
- ¼ Tsp black pepper
- ¼ Tsp ground nutmeg
- ¼ Tsp cayenne pepper optional, for a kick
- 1 tbsp unsalted butter
Instructions
- In a large skillet over medium heat, cook the ground sausage until it’s browned and fully cooked. Remove the sausage from the skillet and set it aside.
- In the same skillet, melt the butter over medium heat. Add the flour and whisk continuously until the mixture forms a smooth paste, known as a roux.
- Slowly pour in the milk while whisking constantly to avoid lumps. Continue to stir until the sauce thickens and becomes creamy, about 5-7 minutes.
- Add the cooked sausage back into the sauce, stirring to combine. Season with salt, black pepper, nutmeg, and cayenne pepper (if using). Let the sauce simmer on low heat for an additional 5 minutes to allow the flavors to meld together.
- Serve the sausage sauce over freshly baked biscuits, and enjoy the deliciousness that only top chefs would serve in their restaurants!
