About the Recipe
Fluffy biscuits smothered in rich, creamy sausage gravy celebrate the deep roots of Southern cooking, especially with the aromatic flavor of country sage sausage, onion and Cajun Creole seasoning. No sage sausage? Use ground sage from the pantry to bring a soulful, savory depth. Try the recipe and bring a taste of heritage to your table in the mornings.
Ingredients
NOTE: The biscuits for this recipe’s foundation uses our very own buttermilk biscuit recipe. For the perfect result, refer to the separate recipe card for the baking instructions.
FOR THE SAUSAGE GRAVY
1 lb. pork breakfast sausage Â
1 Tbsp. ground sage
1 Tbsp. light brown sugar
1/4 teaspoon ground pepper
1/8 teaspoon crushed red pepper
1 small onion, finely chopped
1/4 cup all-purpose flour, 1.1 oz.
2-1/4 cups of blended dairy milk & evaporated milk
1/4 teaspoon onion powder
1/2 teaspoon Creole Cajun Seasoning (Tony’s)
Salt & fresh cracked pepper, to taste
Preparation
1. After baking the biscuits, place them in a covered baking dish to keep them warm, moist, and fluffy while your prepare the sausage gravy.
2. To Prepare the sausage gravy, combine the sausage, ground sage, brown sugar, black pepper, and red pepper in a bowl. Mix thoroughly.
3. In a 10-inch skillet over medium heat, brown the sausage until no pink remains. Add the chopped onions and sauté for 3–4 minutes, or until the onions are tender.
4. Sprinkle the flour over the meat mixture and stir until fully absorbed. Gradually pour in the milk, a little at a time, stirring constantly with a spatula and scraping the bottom of the skillet to release any browned bits into the gravy. Continue stirring and scraping until the gravy thickens. If needed, add more milk in 1- tablespoon increments to reach your desired consistency.
5. Stir in the onion powder and the Cajun Creole seasoning; taste test. Add salt if needed, then finish with freshly cracked black pepper.
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RECIPE AUTHOR:Â Down Home Bakery, LLC.