Do you have a go-to meal that you always order when it’s available at a restaurant? Every time I see biscuits and gravy on a menu, I have to order it! I’m OBSESSED with biscuits and gravy! And almost every time I order it, I am pretty disappointed. Sometimes the biscuits are from a can, sometimes the gravy is from a packet, or sometimes both! My grandpa is the exact same way. He orders biscuits and gravy and is severely disappointed. He takes pride in both his biscuits and his gravy. My mom learned from him how to make biscuits and gravy and then she taught me. The biscuits must ALWAYS be homemade. Click here to get the recipe to my Grandpa’s Buttermilk Biscuits! There is no recipe to my family’s sausage gravy. Originally, we would brown sausage and then add flour to soak up the grease. Then we would add milk and season with sage and seasoned salt! Delicious!
One day, my grandpa called me, raving about a new “recipe” he discovered from a friend for sausage gravy. When I came to visit him, he made the new concoction and I LOVED IT. I asked him for the recipe and he simply wrote down the ingredients. That was it. I should have known better! My grandpa is a man who throws ingredients together, seldom measuring, and makes masterpieces. So, I took that list of ingredients home and tried to create the recipe on my own! As I said before, we originally made biscuit gravy with flour. If you prefer flour to country gravy mix, go ahead and use flour instead! I have found that the country gravy mix and half and half add even more flour than flour and milk.
A tip I’d love to share is to line a cookie sheet with aluminum foil and then lay bacon over that. Bake your bacon in the oven at 400 degrees for 15 minutes or until crispy while you are cooking your gravy. I find this much easier and much less of a mess! You don’t need to worry about two skillets and there’s a lot less grease to clean up afterwards! Just throw away the aluminum foil and clean the leftover grease!
As I said, when we make gravy, it’s more eyeballing and tasting it than anything. After browning your sausage, have your country gravy mix on hand and just soak up all the grease. I wrote 1/4 cup for those who have to stick to a recipe or their kitchen will explode. But honestly, all you need to do it add whatever amount soaks up all the grease! The same goes with the half and half! I initially add enough half and half until the entire bottom of the skillet is covered with half and half. Then, as it thickens I add more half and half until it’s a good thickness to me! You are the chef of your own kitchen! Serve over HOMEMADE biscuits and enjoy!
The Best Sausage Gravy Ever (with bacon!)
Ingredients
- 6 slices bacon cooked and crumbled
- 1 pound regular ground sausage
- 1/4 cup country gravy powder
- 2 cups half and half
- 1/4 tsp sage
- seasoned salt and pepper to taste
Instructions
- Brown ground sausage at medium high temperature in a deep skillet. Once browned, add country gravy mix until it soaks up all the sausage grease. It should clump into little balls. If there's excess grease, add more mix. Add half and half a little at a time. It will thicken over time while heated. Continue to stir. Add crumbled bacon. As the gravy thickens, you can add more half and half or milk to thin it. Season with sage. Add seasoned salt to and pepper to taste. Serve over homemade biscuits!
Notes
