Mains
Country Sausage Gravy and Biscuit Plate
Crumbled breakfast sausage simmers into a peppery, creamy pan gravy poured generously over warm split biscuits for a full breakfast plate.
This is the plate that gets you moving on a slow Sunday morning, sausage gravy thick enough to stand a spoon in, ladled over pillowy biscuits. Rounded out with eggs on the side, it's a breakfast built to last well past noon.
Ingredients
- 1 pound breakfast sausage, casings removed
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon black pepper, plus more to taste
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 4 warm buttermilk biscuits, split
- 4 fried eggs
- 2 tablespoons chopped chives
- Hot sauce, for serving
Instructions
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1
Brown the sausageCook the sausage in a large skillet over medium heat, breaking it into small crumbles, for about 8 minutes until well browned.
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2
Make the rouxSprinkle the flour over the sausage and its rendered fat, stirring constantly, and cook 2 minutes until no raw flour remains.
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3
Add the milkSlowly pour in the milk while whisking, working out any lumps, then bring to a gentle simmer.
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4
Thicken the gravyCook, stirring often, for 8 to 10 minutes until the gravy thickens enough to coat the back of a spoon.
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5
Season the gravyStir in the black pepper, salt, and cayenne, tasting and adjusting to your preferred heat level.
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6
Fry the eggsWhile the gravy finishes, fry the eggs in a separate skillet to your preferred doneness.
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7
Assemble the plateSplit the warm biscuits onto plates, ladle the sausage gravy over top, add a fried egg to each plate, and sprinkle with chives.
Okra & Oak Tip
If the gravy gets too thick as it sits, whisk in a splash of warm milk to loosen it back to pouring consistency.
Storage
Store gravy separately from biscuits in the fridge for up to 3 days and reheat gently with a little extra milk stirred in.
Frequently Asked Questions
Yes, canned or bakery biscuits both work fine here; just warm them through before splitting and topping with gravy.
Add the milk gradually while whisking constantly, and make sure the flour cooked with the sausage fat fully before the milk goes in.
Nutrition
Per serving. Values are estimates.
610
Calories
26g
Protein
42g
Carbs
38g
Fat
