Sausage mushroom gravy will elevate your biscuits and gravy from good to great!
Biscuits and gravy is one of the iconic dishes of the South. Savory and filling, it’s the kind of breakfast a person can linger over … if you can manage to eat it slowly, that is. And what’s fun about biscuits and gravy is you can easily add your own spin to the affair. This demo and recipe shake things up with a sausage mushroom gravy (and onions too).
Purists may want to stick with sausage only, but again, that’s the great thing about a recipe like this: you can add what you want. For our part, we can recommend trying it with these additions as they add some new flavors and textures to the mix … you might become a convert.
Sausage Mushroom Gravy
1 lb. breakfast sausage
1 Vidalia onion, diced
1-2 c. fresh mushrooms, trimmed and sliced
3-4 cups whole milk or half-and-half
1/4 c. flour
1/2 t. cayenne
Salt and pepper to taste
Brown sausage in a skillet on medium heat. As the sausage browns, use a spoon to break the meat apart, and sprinkle flour gradually into the skillet. (Note: if you chose turkey sausage or a similar meat with a low fat content, you make need to add a tablespoon of olive oil to the skillet .)
Add the onion to the mix, and cook until translucent. Whisk in the milk and raise the heat to medium-high, stirring constantly. Once the gravy begins to thicken, reduce the heat to low and stir in the mushrooms. If the gravy is too thick, whisk in additional milk one tablespoon at a time until you have reached the desired consistency. Remove from heat.
Season with salt, pepper, and cayenne to taste, and serve the sausage mushroom gravy over split buttermilk biscuits.