Sausage Gravy

Biscuits and GravyThis recipe is sinful. I admit it. There is something about gravy in general that is sinful, basically because you are dealing with a bit of fat, and in my case today, I am dealing with pork fat. The bigger question is, who doesn’t love pork fat? I miss biscuits and gravy. While living in Dallas, Texas in the late 1990’s, biscuits and gravy was probably consumed once a week, primarily in the early morning hours after spending some quality time at some rockabilly or punk concert, it was a common go to dish that would help soak up the beer consumed that evening. The best plates of biscuits and gravy were always readily available at the local greasy spoon, or diner, and were pretty much spot on for the most part.

Since moving back to Wisconsin, I have to admit that I have missed not only the early morning rantings with friends,  but I have really missed biscuits and gravy. It is just a dish that you don’t typically find in the north, and it was my goal to bring a killer sausage gravy to the table this week to share with my family. As easy as the ingredients look, your real challenge is to make a smooth, creamy consistency. The result is something so delicious and sinful that it really carried me back to my days in Dallas. To all my friends still in Texas, I do miss you.


  • 12 oz package of pork sausage, casings removed (I used a maple blend that had enough pork fat to boot)
  • 1 cup of milk
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 cup of flour
  • 2-3 cups of water (adjust to create your smooth gravy)
  • Salt to taste
  • 1 tbsp black pepper
  • 1 tbsp or more of your favorite hot sauce (to your taste)

Begin by getting a deep skillet warming on the stove on medium to high heat. Add the vegetable oil, and the pork sausage. When you are cooking the pork, break it up into smaller pieces. The goal with pork sausage gravy is the fat, so don’t drain it. Once the sausage browns, add the butter and combine until it is fully melted. Add in the flour and make sure that all of your sausage is covered. Let this cook for a few minutes, somewhat browning the flour, but not burning. Add the milk, salt, pepper, and hot sauce, and with a whisk, mix until you begin to bring everything together. This mixture will be a bit lumpy, and a bit heavy. Begin adding the water, one cup at a time until you begin to really smooth things out. You will continue to whisk for about 5 minutes, adding more water until you really have a smooth and creamy consistency. Reduce the heat to simmer, and continue to whisk.

Taste, and season appropriately with a bit more salt, pepper, or hot sauce. Your call on how peppery you want it. I like mine with a lot of pepper.

Now, you have choices here. Add this gravy to biscuits, which I did, add them to mashed potatoes, like my wife and kids did, or sit around the skillet and with a spoon, start eating it as is!

A truly wonderful Southern dish that will never go unforgotten.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Sausage Gravy”

  1. I have a major weakness for sausage gravy and biscuits. When I visit my Texan dad, who lives in Cali, he makes me a batch almost every morning. That’s enough to cushion my bones and cravings in between visits. Well, almost…

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