Diva Tasting: Sausage Gravy …Breakfast

I ordered sausage gravy and biscuits and gravy at a restaurant the other day and had to spit it out. I’m a Southern Grandma and a very testy old crone. Don’t you screw with our gravy! If you are a global viewer, that won’t mean much to you. Just think of your favorite cultural/ethnic dish from home. Let someone make it so you can’t tell what it is supposed to be and try to eat a bite. It cannot be done!!! If you are curious to try our local cultural treasure here is a decent recipe to give it a try.

Sausage Gravy


1 (12 Ounce) Package Sausage

3 Tablespoons Butter

¼ Cup All-Purpose Flour

3 Cups Whole Milk

Salt And Pepper To Taste


Step 1 Make your biscuits

Step 2 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. Serve over biscuits with sausage or bacon.


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