Maple Sausage Gravy
Biscuits and maple sausage gravy, what’s not to love? When you make these the whole house will be filled with the smell of love, and maple sausage. This sausage gravy is so easy to make and so good that you’ll find yourself and you’re family wanting it for breakfast all the time.
Let’s give credit where credit is due. Almost all of my recipes are a combination of other recipes adding a little of this or changing a bit of that. This recipe though is so perfect that I didn’t touch it at all. You can find a link to the original recipe below.
I use maple flavored sausage in either the 12 ounce patties or 16 ounce chub depending on what’s available or on sale. If you buy the patties be sure to break them up into small pieces as they’re cooking. Today I went with the 16 ounce because more is always better!
The first thing I’m going to do is fully cook and evenly brown my sausage in a large deep skillet over medium high heat. You’re going to want to use a skillet that’s deep enough for 3 cups of milk later on.
After the sausage is cooked I use a slotted spoon or spatula to remove all the cook sausage and set it aside. Leave the drippings in the pan. To those drippings I add 3 tablespoons of butter and allow to melt.
Once the butter is melted, I slowly add in 1/4 cup of all purpose flour to which I stir until the mixture becomes smooth.
Once the mixture is smooth, we’ll reduce the heat to medium and allow to cook until it becomes a nice light brown color.
Now is when I turn on my oven for the biscuits. I have a great recipe to make your own that I’ll share sometime, but today let’s cheat and cook some store bought tube biscuits.
Using a whisk add in the milk. Do this gradually. I like to add about one half cup of milk at a time. If you add it all at once the butter mixture will clump and you’ll spend more time than what is needed trying to break them up.
After I add this first half cup of milk and whisk until smooth, I repeat with another half cup of milk at a time until all 3 cups are in the gravy and well mixed.
Now is when I put my biscuits in the oven. I used a spray butter on the tops for a nice golden color when they’re done.
Allow to the gravy to cook until it changes from a consistency of milk to more of a gravy stirring occasionally to keep the bottom from burning.
When you can see the bottom of the skillet as you drag a spoon through the gravy now you know it’s time to add the sausage along with salt and pepper to taste. This gravy is best with a good pepper flavor so more pepper than salt is what I like to do.
Now your gravy is complete. I put my burner on low and allow to simmer for 12-15 minutes, stirring occasionally, while waiting for the biscuits to finish baking. Don’t be afraid to add more milk if the gravy becomes too thick.
My biscuits fresh from the oven
And here’s breakfast, maple sausage gravy over biscuits.
- 1 package of maple flavored sausage (12 or 16oz)
- 3 Tablespoons of butter
- 1/4 cup of all purpose flour
- 3 cups of milk
- salt and pepper
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown.
- Remove sausage with a slotted spoon, leaving the drippings in the pan.
- Stir in the butter until melted. Add flour, and stir until smooth.
- Reduce heat to medium, and cook until light brown.
- Gradually whisk in milk, and cook until thickened.
- Season with salt and pepper, and stir in cooked sausage.
- Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Original recipe and credit given to Bill’s Sausage Gravy
Sausage gravy and biscuits is one of my all time favorite things…breakfast, lunch, and yes even a dinner here and there. This looks like a quick and tasty recipe…so I’m saving it to my file:)
As if I have not been tortured enough by Tim, here is Steve who teases my hungry stomach even further. You guys are killing me. I will try this out when I am NOT hungry.
Can I go for lunch now, please?
In the UK, biscuits are a sweet snack. In USA they are a savoury food. What an extensive recipe! Though I do not eat pork.
I have a friend who lives in London and is of Pakistani descent. On a recent trip to the U.S., as we were enjoying a lunch of chicken fried steak, he commented that American food consists of taking something unhealthy and then adding stuff to it that makes it more unhealthy. I’m afraid biscuits and gravy might fall into that category. But they look delicious and I plan to give this recipe a try.
I had a heart-attack just looking at the photos. Can’t wait to try it. Thanks.
Steve, this looks so easy and so good but probably not good for anyone with a cholesterol problem, right? Although I have a son who needs to gain weight so I could make it for him and just snatch a bite or two, hmm.
Well, the biscuits look good but biscuits and gravy is not my cup of tea. I am vegetarian but in the past, when I was not vegetarian, I tried this as a guest in someone’s home and did not care for it. That being said, I can see why it would be considered comfort food for those who do like it, as it is both soft and warm. Thank you for sharing.
I’m a big fan of biscuits and gravy and will occasionally have them for dinner with some eggs on the side.
The biscuits sound and look yummy. Being mainly vegetarian I will not try out the sausage gravy though:-)
I like my sausage gravy and biscuits, nothing like it on a cold morning. I will try this recipe, thanks for sharing it.
I have tried this only a few times and it definitely falls in the realm of comfort food. Give me a nice cold day, a good movie, and I am all over that recipe.
Hi; I followed you here from a link on the bloggers helping bloggers group on linked in. glad to meet you. i am a gastric surgery patient so this meal is no longer on my family’s weekly planner. we occasionally have biscuits with gravy but its the thin brown kind you get out of a package. and we don’t have butter on the biscuits in addition to the gravy. but reading about this reminded me of many a happy sunday morning with my dad cooking up the sausage biscuits and gravy for all of us. of course, he was from south carolina so we couldn’t have biscuits and gravy or the toast version he called s o s without also having cantelope. thanks for the memory. best of luck with your blog, max the blind blogger