Easy Country Sausage Gravy, served over fluffy buttermilk biscuits and topped with a bright sunny side up egg, a fast indulgent breakfast ready in 20-minutes flat!
I was in a pinch last weekend and needed breakfast fast we had a million things to do. Craig had been asking for sausage gravy for weeks, it was the perfect answer and of course, scoring points for an anticipated breakfast can’t be a bad thing!
A considerable amount of Southern cooking originated from being broke! Wild pigs were numerous and milk and flour were inexpensive, giving us the treasured deep south recipe known as Biscuits and Sausage Gravy. Today southern cuisine is honored around the world.
This breakfast can be dished up with or without your favorite style eggs or all by itself spooned over piping hot biscuits or breakfast potatoes. It’s the perfect option to serve for a big gathering of hungry morning guests! BUT seriously look at those eggs, yum!
- Heat a non-stick skillet over medium-low heat.
- Add a small amount of butter or oil to the skillet and let it melt or spread evenly.
- Crack the eggs into the skillet, taking care not to break the yolks.
- Cook the eggs uncovered until the whites are set but the yolks are still runny, usually for about 3-4 minutes.
- If desired, spoon some of the hot butter or oil over the egg whites to help them cook evenly.
- Season the eggs with salt and pepper to taste.
- Once the whites are fully cooked and the edges are lightly browned, carefully slide a spatula under each egg and transfer them to a plate.
- Serve the sunny side up eggs immediately while the yolks are still runny for the best flavor and texture.
Selecting the Perfect Sausage for Biscuits and Gravy
- Pork Sausage: Traditional choice for classic flavor and texture.
- Sage Sausage: Adds a distinctive herbal note that complements the creamy gravy.
- Spicy Sausage: Brings a kick of heat for those who prefer a more fiery gravy.
- Maple Sausage: Offers a hint of sweetness that pairs well with the savory gravy.
- Turkey Sausage: A lighter option with similar taste and texture to pork sausage.
- Vegetarian Sausage: Ideal for those seeking a meatless alternative with savory flavor.
How to Safely Store and Reheat Sausage Gravy
- Allow the sausage gravy to cool completely before refrigerating.
- Transfer the gravy to an airtight container or a shallow dish with a tight-fitting lid.
- Seal the container tightly to prevent air and moisture from entering.
- Label the container with the date of preparation for easy reference.
- Place the container in the refrigerator as soon as possible, preferably within 2 hours of cooking.
- Store the sausage gravy in the coldest part of the refrigerator, such as the back or bottom shelf.
- Consume the gravy within 3 to 4 days for the best quality and flavor.
- When reheating, ensure the gravy reaches a temperature of at least 165°F (74°C) throughout.
- Discard any leftover gravy that has been left at room temperature for more than 2 hours or shows signs of spoilage, such as an off odor or unusual texture.
I served these up with a cold glass of strawberry, orange, basil water. Totally refreshing!
Perfecting Country Sausage Gravy
- Start with high-quality sausage for maximum flavor.
- Cook the sausage until it’s nicely browned and crumbled.
- Use the rendered fat from the sausage to make the roux for the gravy.
- Cook the roux until it’s a light golden brown to develop a rich flavor.
- Gradually whisk in the milk to prevent lumps from forming.
- Simmer the gravy until it thickens to your desired consistency.
- Season the gravy generously with salt, pepper, and any other desired herbs and spices.
- Taste and adjust the seasoning as needed before serving.
- Serve the gravy hot over freshly baked biscuits for a classic Southern comfort food experience.
Please Pin to Make & Share!📌
How to Make Sausage Gravy
Ingredients
- 1 pound breakfast sausage
- 1/3 cup (40 grams) all purpose flour
- 3 cups (720 ml) milk or heavy cream
- 1 teaspoon freshly cracked black pepper
- coarse ground Kosher sea salt, to taste
- 8 buttermilk biscuits
Instructions
- Heat a heavy-bottomed Dutch oven over medium-high heat, add sausage; cook 10 minutes until crumbled and browned, stirring occasionally with a flat bottomed wooden spoon.
- Add the flour to the sausage and stir until the flour is combined and begins to brown.
- Pour in the milk, stir and cook about 5 minutes until thickened and bubbling. Add the pepper and taste for salt, then season accordingly.
- Serve immediately over hot biscuits or potatoes.
Notes
- Prep time is approximate.
- Best eaten the day it's made.
- Can be stored in the refrigerator in a tightly sealed container about 2 days.
Creative Recipe Inspiration
Indulge in the comforting flavors of a classic diner favorite with our Restaurant-Style Corned Beef Hash. Tender chunks of corned beef are expertly blended with golden potatoes, caramelized onions, and savory spices, creating a hearty and satisfying dish.
Savor the delightful flavors of our Ham and Cheddar Quiche. This savory dish features a flaky homemade crust filled with tender chunks of ham, creamy cheddar cheese, and a fluffy egg mixture seasoned to perfection.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
This is a great simple way for a hearty meal. We even have this for dinner sometimes as it is a fast easy yummy recipe. I always like to try different versions of a Sausage Gravy. I am excited to make this.
Hi, Lisa! 🙂 We love breakfast for dinner sometimes and this fits the bill for sure, thanks so much for stopping by to check it out!
This recipe is making me hungry! It looks so good! I love sausage gravy. Thank you for sharing!
Thank you so much, Jacqueline, so happy that you like it! ?
Never used cream for my gravy, only regular milk! I will have to try it with the cream and see the difference!!!
Hi, Katie! Thanks for stopping by, you could even split the difference and do half milk and half cream if you prefer! 🙂
The sausage gravy looks great! I’m about to go out for brunch, and wish I could order this. I love the strawberry-orange-basil water, both as an inspiration to make flavored waters but also how beautiful it makes the photos! Always love your recipes.
Hi, Beth!! ??? Oh, brunch sounds lovely right about now, we are getting ready to do a salad shoot. Don’t you just love the color of the strawberry basil water? It’s a great way to spruce up brown food lol and it’s totally refreshing and delicious!
Sausage Gravy is the one food that I could eat everyday to survive!! Going to try this recipe as soon as I get the ingredients, Thanks!!
Awesome, thanks so much for checking it out, Jaclyn! Please be sure to tag us at @meangreenchef or #meangreenchef when you make a batch!?
I pinned this, it looks phenomenal for a guilty Sunday brunch. Yum!
Thanks so much, Sheila! Perfect for a Sunday Brunch, we all deserve to indulge sometimes 🙂 appreciate the pin too! ?
Nothing beats the comfort of some biscuits and gravy on a Sunday morning! I can’t wait to give this one a try next weekend!
Agreed, Tracy! Thanks so much for checking out our recipe and please be sure to tag us @meangreenchef or #meangreenchef when you make some! ?
I could go for a big bowl of this right now!! Thanks for sharing.
Me too Karly lol thanks so much for stopping by to check out our recipe! 🙂
oh HECK TO THE YEAH from this MS country girl!!! Sausage gravy and sunny side up eggs ALL THE WAY FOR THE WIN!! And I LOVE the fresh fruit water you are serving with it! Thanks for sharing…can’t wait to try!
Thanks, Susan means a lot coming from a MS country girl! It really is a satisfying breakfast topped w a sunny side up egg 😛