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Add a photoThis gravy is practically a must in most southern kitchens. It is called by many names, sausage gravy, sawmill gravy, white gravy. It is similar to the one served at the Cracker Barrel restaurant and made in so many southern kitchens.
At first, I thought, this is too simple a recipe to post. Everyone knows how to make gravy, right? Wrong! Apparently not everyone got the memo when it came to gravy, good southern gravy that is. This is how Hardee's makes their biscuits and gravy.
"How do I know this, you ask?"
Well, I used to work at Hardee's and this is how they taught me to make it.
This will go well with homemade biscuits, if you have the time. There is no shame in using the frozen or canned biscuits, if you are so inclined.
Ingredients
- Biscuits and Gravy
- 1 lb ground breakfast sausage
- 4 tablespoons flour
- 2 cups milk
- salt and pepper to taste
Directions
- Directions
- Brown sausage in skillet. After sausage is cooked and no longer pink, add flour and cook for 2 â 3 minutes. Just to get rid of that flour taste. Add milk and turn heat to medium. Bring to a boil while stirring constantly. Reduce to a simmer and simmer about 15 minutes. Season with salt and pepper to taste.
- Serve over hot biscuits.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 153 | 59% |
| Total Fat 16.93g | 21% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 524mg | 22% |
| Potassium 303mg | 9% |
| Total Carbs 11.01g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.34g | 3% |
| Protein 15.18g | 24% |
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Reviews
June 19, 2014
Veronica. Yummy. Good gravy. Thanks J. Gino GenovesiI've cooked/tasted this recipe!
Comments
- July 10, 2013I make my sausage gravy much like you do except I add about two tablespoons of maple syrup. It is an excellent compliment to the gravy. try it! Chef J. Gino Genovesi1 reply
April 13, 2011Veronica - This is truly a Southern staple. When I was about 8, up a small 'holler' outside Glasgow W VA, I first had Bisquick biscuits and well-peppered white gravy with pieces of delicious homemade spiced pork sausage and black coffee at Nelly Keeling's house before her husband, Leonard, took me in his pickup to by a young bull he planned to pasture on the hillside. To this day, I start the first morning of my annual Autumn pheasant hunt that same way. Thanks for submitting an American standard. I love it! best regards, Amos
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