This old fashioned classic really hits the spot. It doesn’t get much better than a plate of lightly spiced sausage in a creamy gravy over flaky biscuits for a hearty breakfast or comforting dinner.
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I think the fresh sage and thyme adds so much to this dish. Biscuits are traditional but you can also serve sausage gravy with toast, hashed browns, fried sliced potatoes or grits.
How to make sausage gravy
Begin with the veggies. Peel the onion and remove the seeds and membrane from the green bell pepper. Finely chop each into small pieces.
Remove the tiny leaves from the thyme stems and chop finely. You’ll need 1 teaspoon of minced thyme.
Stack and roll-up the sage leaves and thinly sliced or mince for 1 teaspoon.
Chop the parsley to measure 1/4 cup.
Add the ground pork sausage, onion, green pepper, 2 tablespoons minced garlic and red pepper flakes to a skillet pan.
Cook over medium heat until the pork is cooked through and crumbly.
Drain off excess fat leaving a small amount in the pan.
Return the meat mixture to the pan and add the butter, salt, and pepper. Cook and stir until butter melts.
If cooking too quickly, turn down the temp just a little.
Slowly pour in the milk, about a half a cup at a time, stirring continually to incorporate.
When the mixture thickens, add more milk keeping at a gently simmer, not a boil.
Add chicken bullion and let cook for five minutes more. If mixture thickens too much, add more milk.
Season with salt and pepper, as desired. I forgot to add the sage and thyme in the above step, so if you are forgetful like me, add it now 😉 You will find the gravy will thicken as it cools. Stir in 1/4 cup or more milk and sprinkle with the fresh parsley just before serving.
Ready to dig in!
Biscuits for your sausage gravy
Before you start chopping the veggies, pop a tray of refrigerated biscuits into the oven to bake. If you have just a little extra time, you can easily make you own, homemade biscuits.
Feather light Buttermilk Biscuits, are a variation of a recipe I made in a cooking class. They are delicious a well worth the extra effort.
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- 1 16-ounce pork sausage
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1/4 teaspoon crushed red pepper flakes (use more if you prefer)
- 2 tablespoons garlic, minced
- 4 tablespoons butter
- salt and pepper to taste
- 4 tablespoons all-purpose flour
- 1 teaspoon fresh sage, finely sliced or minced
- 1 teaspoon fresh thyme, minced
- 2 cups milk, divided
- 2 chicken bouillon cubes or equivalent of granulated bouillon powder (1 teaspoon bouillon granules for each bouillon cube)
- 1/4 cup fresh parsley, minced
In a skillet on medium heat cook the pork, onion, green pepper, red pepper flakes, and garlic until pork is cooked through and crumbly.
Drain off excess fat, but leave a small amount in the pan.
More breakfast and brunch recipes you might like…
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