Sausage Gravy with Biscuits

Sausage Gravy Side View 2

Gravy. I wouldn’t eat mashed potatoes without it. No, really, gravy has it going on. It makes almost anything taste better (except maybe cupcakes). And what makes gravy even tastier? Loading it with Italian sausage and pouring it over warm biscuits. Biscuits and gravy are one of those meals you can pretty much eat any time of day. And because I am fairly new to this whole cooking thing, I only just recently realized how simple it is to make.

Sausage Gravy

The journey of creating this dish began one chilly Sunday morning when I had a hankering for a hearty breakfast. I had some mild Italian sausage in the freezer and just happened to have a roll of Pillsbury biscuits in the fridge. I had no idea how to make sausage gravy, so I just assumed I probably had all of the ingredients for that as well. I looked up a few recipes online, some of which said I need chicken broth and a few other ingredients I didn’t have. That was when I decided to throw caution to the wind and just make it up as I went along. This is what I came up with:

Prep Time: A few minutes to get the rolls ready. Most of this recipe is cooking time.

Cook Time: About 20 minutes to a half an hour.


  • 1-2 lbs. mild Italian sausage (you can use hot or spicy sausage, but you will need to use less spices)
  • 1/4-1/2 t red pepper (proportionate to the amount of sausage)
  • 1/4 cup butter
  • 1/2 pint heavy whipping cream
  • 2 cups milk
  • 1 T corn starch
  • 1/4 T pepper
  • 1/4 t salt
First, cook the sausage in a skillet, breaking it into bite-sized crumbles as it cooks. Note: don’t wait until the sausage is cooked to try to break it apart. It is a lot easier to do it when it is still sort of raw and soft. As the sausage is cooking, add the red pepper powder. If you bought very spicy sausage, feel free to reduce or eliminate this step. Let the sausage cook until it browns. Meanwhile, start on the gravy.

Browned Sausage

Add the butter to a stock pot and melt over low heat. Add the milk and cream to the melted butter and stir. Let cook over medium heat. Do not drain the meat.

Make the Gravy

Once the sausage browns, pour it, along with the grease, into the milk and butter mixture and stir.

Add Sausage to Gravy

Put the corn starch into a Tupperware container with a little more milk. Shake until the corn starch dissolves. Add this mixture to the gravy along with the salt and pepper. Stir and cook on medium heat until the gravy starts to boil. You should notice it thickening, If it is still not thick enough when it boils, add more corn starch. While you are waiting on the gravy, put the biscuits in the oven and cook according to the package. Note: next time make the biscuits homemade!

Bake the Biscuits

Biscuits Ready

You will know the gravy is done when it becomes thick and, um…gravy-like. Pour the gravy over the biscuits and enjoy!

Sausage Gravy Side View


4 thoughts on “Sausage Gravy with Biscuits

  1. Hi -Stephany
    I have been making sausage gravy for many years but never with italian sausage.
    Sounds good. Will try it out next time I make it. Your photos are beautiful !!! ( Nice Christmas present, gotta LOVE that hubby)

  2. Hi GrandmaGG! I started making it with the Italian sausage because that was what I had in the freezer, but now I will always use it because I love the spicy flavor it adds. Thanks for the compliment on the photos. I am definitely lucky to have hubby’s support and encouragement! 🙂

  3. I talked to grandma about the hamburger gravy. It’s very simple and she always served it over mashed potatoes. It’s one of those things that you make when you don’t really have that much in the house. LOL. But anyway, there are no measurements. You just take hamburger and chop up onions (just for taste) and cook them together until the burger is done and the onion is pretty much too soft to be existent. Then you sprinkle that up with flour and then you add water or milk to it until it’s the consistency you want and that’s it. Maybe you can experiment and make that into an actual recipe. 🙂

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