Yesterday I posted a recipe for my favorite biscuits, Fluffy Cream Biscuits from The Flying Biscuit Cafe in Atlanta. I mentioned how my husband loves them covered and smothered in my Sage Sausage Gravy, so I wanted to share my recipe, so you can devour these at your next sit down breakfast.
I choose to grab plain breakfast sausage in the butcher department and season it myself, but you’re more than welcome to use the pre-seasoned stuff if you prefer. I just find it’s a much better deal if my butcher carries it, and it’s fresher and tastes a lot better too. If you do end up grabbing it from the butcher, make sure you get breakfast sausage and not Italian sausage, they look similar but are very different.
The key to this gravy is flavor. Lots and lots of flavor. I like to use a cast iron skillet when I make it because it helps brown the sausage really well and brown bits equal flavor!
It’s so rich and creamy, and would be a perfect Sunday Brunch for any sort of special occasion. I told my husband I was making biscuits for Sunday breakfast and he requested I make the gravy to go along with it. I don’t make it very often because I like to keep it special. He seems to respond better to helping around the house when I “slave in the kitchen” making him something he really likes. Teach them well, y’all.
So back to that sausage.
My not-so-secret ingredient is fresh sage. You can use dried sage, but I find that I get the most flavor with fresh. I grow my own, and in the late summer it is very happy and producing A LOT of leaves. I use a few big leaves, chopped finely to season my sausage, and then use the micro leaves to season my gravy. We really like sage around here, can ya tell?
If you grow your own sage, you can find the micro leaves around the base of the stem. They are the small juvenile leaves and pack a ton of flavor in a tiny tender leaf. They are great for adding to the gravy at the end right before you serve it up, or for garnishing on top as well.
- 1 pound mild breakfast sausage
- ⅓ cup all-purpose flour
- 3 cups milk
- ½ cup cream
- 10 fresh sage leaves, chopped
- 10 micro sage leaves
- ½ teaspoon salt
- 2 teaspoons freshly ground black pepper, more for garnish
- Place sausage in a single layer to a large heavy cast iron skillet. Season with salt, pepper and chopped sage.
- Brown the sausage over medium-high heat, until cooked through.
- Reduce the heat to medium-low. Sprinkle flour over the sausage, little by little and stir, creating a roux as the sausage soaks up the flour.
- Stir and cook for another minute until the flour is no longer raw.
- Pour in the milk, cup by cup, stirring constantly.
- Cook the gravy, stirring until it thickens, about 10 minutes.
- Add cream and stir to loosen the gravy.
- Season with salt, pepper and micro sage leaves.
- If the gravy is too thick, add a splash more milk.
- Serve over warm cream biscuits.