Country Style Sausage and Gravy

Ingredients

• 1 pound Ground Pork (80% lean, fresh)
• 0.33 cup All-Purpose Flour (Sifted)
• 2 tablespoons Unsalted Butter (Cut into small pieces)
• 2 cups Whole Milk (If using 2% milk, add an extra 1‑2 tbsp flour to compensate)
• 1 tablespoon Olive Oil (For sautéing pork)
• 2 teaspoons Black Pepper (Freshly ground preferred)
• 0.25 teaspoon Red Pepper Flakes (Start with 1/8 tsp, adjust to taste)
• 0.25 teaspoon Kosher Salt (Two pinches; adjust to taste)
• 1 package Pillsbury Buttermilk Biscuits (8 biscuits; bake according to package directions)

Instructions

1. Bake the Biscuits

   Preheat the oven to 425°F. Place the Pillsbury buttermilk biscuits on a baking sheet and bake for 12‑15 minutes, or until golden brown.

   Time: PT15M

   Temperature: 425°F

2. Preheat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add 1 tablespoon olive oil. Let the oil heat for about 1 minute until shimmering.

   Time: PT2M

3. Cook the Ground Pork

   Add the ground pork to the hot skillet. Using the flat‑edge wooden spoon, break the meat into small pieces and cook, stirring frequently, until no pink remains (about 5 minutes).

   Time: PT5M

4. Incorporate Flour

   Sprinkle the 1/3 cup flour evenly over the cooked pork. Stir continuously for 1 minute so the flour coats the meat and begins to toast slightly.

   Time: PT1M

5. Add Butter

   Add the 2 tablespoons butter to the skillet. Stir until completely melted and combined with the flour‑pork mixture.

   Time: PT1M

6. Create the Gravy Base

   Gradually pour in the 2 cups whole milk, adding a small amount at a time while whisking or stirring vigorously. Continue until the mixture is smooth and begins to thicken (about 5 minutes).

   Time: PT5M

7. Season the Gravy

   Stir in 2 teaspoons black pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon kosher salt. Taste and adjust seasoning as needed.

   Time: PT1M

8. Adjust Consistency

   If the gravy is thicker than desired, thin it with a little extra milk, stirring until the preferred consistency is reached.

   Time: PT1M

9. Serve

   Split the baked biscuits in half, place on plates, and ladle generous amounts of hot sausage gravy over each biscuit.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground Pork: Ground Breakfast Sausage, Ground Turkey
• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of Unsalted Butter: Margarine, Olive oil (use less)
• Instead of Whole Milk: 2% Milk, Half‑and‑Half
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Black Pepper: White pepper
• Instead of Red Pepper Flakes: Cayenne pepper (use less)
• Instead of Kosher Salt: Sea salt
• Instead of Pillsbury Buttermilk Biscuits: Homemade buttermilk biscuits

Equipment Needed

• Cast‑Iron Skillet
• Wooden Spoon (flat‑edge)
• Measuring Cups and Spoons
• Oven
• Baking Sheet
• Whisk (optional) (optional)
• Plate or Serving Dish

Critical Steps — Do Not Skip

• Cook the pork until fully browned with no pink.
• Incorporate flour evenly to avoid lumps.
• Add milk gradually while stirring to create a smooth gravy.
• Season and adjust thickness before serving.

Chef Tips from the Video

• Use cold butter cut into small pieces; it melts slowly and gives a silkier texture.
• A flat‑edge wooden spoon prevents scratching a cast‑iron surface while still allowing you to break up the meat.
• If you like extra flavor, sauté a diced onion with the pork before adding flour.

Troubleshooting

Storage

Refrigerator: Store gravy in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.

Freezer: Gravy freezes well for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Biscuits can sit at room temperature for up to 2 days, covered.

Make-Ahead Tips

• Gravy can be made up to 2 days ahead; reheat gently and adjust consistency.
• Baked biscuits reheat well in a 350°F oven for 5‑7 minutes.

Frequently Asked Questions