Homemade Sausage Gravy

Ingredients

• 1 lb Breakfast Sausage (preferably seasoned pork breakfast links, removed from casings and crumbled)
• 2 Tbsp Unsalted Butter (adds extra fat for a richer roux)
• 2 Tbsp All-Purpose Flour (for the roux; sifted if possible)
• 2 cup Whole Milk (start with milk for a lighter base)
• 0.5 cup Half‑and‑Half (adds richness; can substitute heavy cream for extra silkiness)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Black Pepper (freshly ground preferred)
• 4 pieces Frozen Biscuits (store‑bought, baked according to package directions)

Instructions

1. Prepare the Sausage

   Remove the breakfast sausage from its casings, crumble it into a large skillet, and set the heat to medium‑high.

   Time: PT2M

   Temperature: medium‑high

2. Brown the Sausage

   Cook, stirring occasionally, until the sausage is browned and most of the fat has rendered, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Butter and Make a Roux

   Add the butter to the skillet; once melted, sprinkle the flour over the sausage and stir to combine, forming a sticky, tacky roux.

   Time: PT2M

   Temperature: medium

4. Incorporate Milk

   Gradually pour in the whole milk while whisking, allowing the mixture to thicken before adding more.

   Time: PT2M

   Temperature: medium

5. Finish with Half‑and‑Half

   Stir in the half‑and‑half, then season with salt and pepper. Simmer for 2‑3 minutes until the gravy reaches a creamy consistency.

   Time: PT3M

   Temperature: medium

6. Bake the Biscuits

   While the gravy simmers, bake the frozen biscuits according to package directions (usually 12‑15 minutes at 425°F).

   Time: PT12M

   Temperature: 425°F

7. Assemble and Serve

   Split each biscuit in half, place on a plate, and generously ladle the hot sausage gravy over the top.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

1g