Biscuits & Sausage Gravy

Been awhile since we had biscuits & sausage gravy for dinner. Since my wife is from Tennessee I get out of the way and leave it to her. She fries a 50/50 mixture of hot and regular sausage and sets it aside.

Using the same pan she makes a roux with vegetable oil and flour, has to be nice and brown.


Then start adding milk and stir constantly to desired thickness.



Return the sausage and keep stirring.


In the meantime besides taking pictures I did up some home fries.

Good country cooking.

I’ve been known to do the sausage gravy on just a pile of home fries.

Simple and it looks fantastic.

What a team.

Even though I prefer a "white" gravy to a brown one, this still looks mighty fine.

Amazing. I was highly disappointed not too long ago when I went to a new diner down the street from me, and they had "biscuits and sausage gravy" on the specials board. It was canned chicken gravy with sausage added and poured over biscuits. Not completely unappetizing, but NOT biscuits and sausage gravy.

Anyhow, I know what I'm doing for breakfast tomorrow!

Looks wonderful....I think my husband would like my gravy served on home fries-I will give it a try!And I like the idea of hot and regular sausage.Does your wife have a favorite brand?

I definitely going to try this tomorrow....looks just fabulous...otherwise I am coming to you house to eat.  Thanx.

Can I skip the biscuits and just eat the gravy and potatoes!
 
Wonderful looking gravy.  I got a taste for this in the Army and even though it isn't popular in south Louisiana, I love it!!!
 
cy

YUM!  To me, this is EXACTLY what sausage gravy should look like.  I don't quite understand the white, gloppy stuff.  When I make sausage gravy, it has a brown tint (I make it the same way but use butter rather than veg. oil).  How is the white gravy made- is it done separately from the sausage, with the sausage added at the very end?  Really- nothing against the white gravy- I'm just curious. 

Now that is one of my favorite things.  Looks delicious!

mtbuckingham


YUM!  To me, this is EXACTLY what sausage gravy should look like.  I don't quite understand the white, gloppy stuff.  When I make sausage gravy, it has a brown tint (I make it the same way but use butter rather than veg. oil).  How is the white gravy made- is it done separately from the sausage, with the sausage added at the very end?  Really- nothing against the white gravy- I'm just curious. 

The milk is added just after the fat and flour are incorporated.

Hmm... I usually do that (don't brown the roux), but mine still turns out darker- I always thought from the little browned sausage bits stuck to the pan.  Oh well, it's all good!

The way I usually make B&G is to use the bacon fat I have saved (always on hand, love bacon!) and make the roux while the sausage cooks seperately. Also, I don't cook the roux to that deep a brown color, but perhaps thats a regional south thing as I learned B&G down in Nashville.  Either way, biscuits and sausage gravy are terrific and sausage gravy makes almost anything better.  If one doesn't feel like making a batch of biscuits, try it on toast...not the same but it has sausage gravy on it.

annpeeples


Looks wonderful....I think my husband would like my gravy served on home fries-I will give it a try!And I like the idea of hot and regular sausage.Does your wife have a favorite brand?

Hi Ann,
 
Jimmy Dean

Good to hear, John.Thats the brand I normally use....